This one’s for all the chocoholics out there. A rich, chocolaty flourless cake with elements of a gooey brownie meets fudge. For the non chocoholics, you’ll need copious amounts of tea or milk to really enjoy this one… Some fresh berries also helps to cut through the decadence. Or perhaps a dollop of cream if that’s more up your alley.

FLOURLESS CHOCOLATE CAKE

INGREDIENTS

• 200g dark chocolate, broken into blocks

• 125g unsalted butter

• 3 eggs

• 2/3 cup brown sugar

• 2 tablespoons milk

• 1 cup almond meal

• cocoa powder and fresh raspberries (or other berries) to serve

• optional: dollop cream to serve

METHODS

1. Preheat the oven to 180°C or 160°C fan forced. Line and grease a springform cake pan.

2. Over low heat and whilst stirring, melt the chocolate and butter in a saucepan. Set aside to cool slightly.

3. In a large mixing bowl, whisk the eggs, brown sugar, milk and almond milk until combined. Whisk through the chocolate and butter mixture until combined.

4. Pour the cake mixture into the prepared springform pan. Bake for 40-45 minutes or until an inserted skewer comes out clean or with moist crumbs.

5. Allow the cake to cool completely in the tin before serving with a dusting of cocoa powder and fresh raspberries.

Enjoy!