Elizabeth Davids Perfect Chocolate Cake Flourless Food

ELIZABETH DAVID'S PERFECT CHOCOLATE CAKE- FLOURLESS

Steps:

• Preheat oven to 180°C
• Melt chocolate, sugar & butter in a double boiler of your invention
• Remove from the heat and stir thoroughly to combine. Mix in the almonds, then beat in egg yolks one by one.
• Beat the whites to stif peaks then fold those in also. It helps to mix in about a quarter of the egg to the mix first to lighten it, then fold in the remainder.
• Turn into a greased and floured cake tin - 20cm round or square. Bake for 40-50 minutes.
• Cool in the tin before placing on a wire rack and dust with icing sugar to serve to assembled amazed guests.

CHOCOLATE ESPRESSO CAKE (FLOURLESS)

Steps:

• Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
• Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
• Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
• Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
• Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
• Cut around sides of pan with butter knife to loosen cake.