Waitrose kindly offered us a wine and chocolate-tasting evening to celebrate National Chocolate Week. They also sent me a voucher in order to purchase some ingredients to put together a rather tasty chocolate dish.
I chose the Flourless Chocolate Cake from Paul Hollywood over on the Waitrose website but decided to change it up a little to suit the tastes of our family.
- The Cake
- 265g Waitrose Belgian dark chocolate
- 6 Waitrose British Blacktail eggs, 5 separated + 1 whole
- 210g caster sugar
- 150g ground almonds
- The Topping
- 3 tbsp lime marmalade
- 120ml double cream
- 120g Waitrose Belgian dark chocolate
- Pre-heat your oven to 180°C, gas mark 4. Grease a 21cm round loose bottom cake tin. Melt the chocolate in a bowl over a pan of simmering water and then allow to cool a little.
- Whisk the egg whites in a large bowl until stiff. In another bowl using an electric whisk, beat the egg, egg yolks and sugar together until thick and pale. The mixture should leave a trail on the surface when the beaters are lifted.
- Whisk the ground almonds, melted chocolate and 1tbsp of egg white into the egg yolk mixture. Using a metal spoon carefully fold the remaining egg whites into the chocolate mixture. Pour the mixture into the prepared tin.
- Bake for 45-50 minutes, until the crust that forms on top of the cake is firm. Leave the cake to cool in the tin for at least 10 minutes. Then turn it out, upside down onto a clean tea towel on a wire rack. Turn the cake the right way up on the rack and remove the tea towel. Brush the marmalade evenly over the top and sides of the cake.
- To make the topping, melt the cream and chocolate in a bowl over a pan of simmering water. Stir occasionally until smooth and glossy. Allow to cool so the topping begins to thicken, but don’t let it set. Pour onto the centre of the cake and allow it flow over the top and the sides of the cake. Use a palette knife to spread around the sides and completely coat the cake. Leave to set before serving.