Flourless chocolate cake with caramel yoghurt
Flourless chocolate cake.
Ingredients200 g dark bitter chocolate
150 g caster sugar
150 g butter
100 g ground almonds or hazelnuts
5 eggs separated
1 tablespoon strong espresso coffee
1 tablespoon rum or brandy
Icing sugar for dusting
300 g natural yoghurt
2 tablespoon soft brown sugar
MELT the chocolate, coffee, rum/brandy, sugar and butter in a bowl sitting in a pot of barely simmering water.
REMOVE from the heat and stir until well mixed.
ADD the ground almonds and mix well.
BEAT in the egg yolks one by one.
BEAT the egg whites until stiff and peaky.
STIR a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
TURN into a buttered and floured 20cm (8in) round or square cake tin.
BAKE at 180C for 40-45 minutes.
LEAVE to cool before removing from tin (the crust will fall and crack a bit).
PLACE the yoghurt in a shallow bowl and scatter with brown sugar.
LEAVE for 15 minutes to dissolve, then swirl the melted sugar through the yoghurt.
DUST the cake with icing sugar and serve with caramel yoghurt.