Flourless Chocolate Cake

Method
1. Pre heat oven to 170C/150C for fan oven. Grease and line a Spingform tin.
2. Melt the butter, chocolate and Nutella in a bowl placed over a pan of simmering water.
3. Whisk egg yolks and sugar together until combined and stir in the almonds.
4. Whisk egg whites to soft peaks. Mix about a third of the egg whites in to the chocolate mixture to loosen it, then carefully fold in the rest.
5. Pour in to the prepared tin and bake for 50-60 minutes or until lightly set. Remove from oven and allow to cool in tin. You should allow the cake to stand for one hour before serving.

This cake is best served on the day it is made. Just dust with icing sugar and serve it with creme fraiche.

Thanks to
Simon Banister from the South Africa for submitting this Flourless Chocolate Cake recipe.

Added on 16th January 2008.

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