A few weeks ago I reviewed Chocolate: Indulge Your Inner Chocoholic. This lovely book by my friend and chocolate expert Dom Ramsey is the perfect gift for anyone who loves good chocolate and wants to learn more about its history, how it’s made, where it’s grown, what fair trade and bean-to-bar mean, and even how to make your own chocolate from scratch. There are also lots of delicious recipes, including this gorgeous brownie pudding from professional baker and cookery book author Edd Kimber.
Three lucky readers have already won their own copy of Chocolate by Dom Ramsey but everyone can enjoy this delicious recipe, which publishers Dorling Kindersley have given me permission to share with you.
Edd Kimber’s Flourless Chocolate & Almond Bundts
Extracted from Chocolate by Dom Ramsey, with permission from Dorling Kindersley
Many flourless cakes are dense and rich, but this recipe has light, fudge-like results. My recipe is definitely one for chocolate lovers – for all-out flavour it combines chocolate and cocoa in the cake, and drizzled chocolate on top.
Time 25–30 mins
115g (4oz) unsalted butter, diced, plus extra for greasing
1 tsp baking powder
30g (1oz) cocoa powder
115g (4oz) ground almonds
155g (5½oz) good-quality
dark chocolate, 60–70% cocoa, chopped
3 large eggs, separated
115g (4oz) caster sugar
Special equipment: 6-hole mini bundt tin
- Preheat the oven to 180ºC (350ºF/Gas 4). Grease the bundt tin, paying particular attention to the bottom of the moulds and around the central rings. Chill the tin until needed.
- Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g (1¾oz) of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside.
- Place the egg yolks and half the sugar in a large bowl and beat with a hand-held electric whisk until pale. Gradually pour the chocolate mixture into the egg-yolk mixture and stir together using a silicone spatula until combined. Add the cocoa and almond mixture to the bowl and stir to combine.
- In a separate large bowl, whisk the egg whites until they form soft peaks. Slowly pour in the remaining sugar, whisking constantly, until the meringue forms glossy, sti_ peaks.
- Add one-third of the meringue mixture to the chocolate batter and gently fold to combine. Repeat with the remaining meringue, adding it in two additions.
- Divide the mixture equally between the bundt moulds. Bake for 15 minutes until a skewer inserted into the cakes comes out clean. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
- Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water.
- Serve the cooled bundt cakes with the melted chocolate drizzled over the top. You can store the bundt cakes, without topping, in an airtight container for 2–3 days.
TIP If you’re having trouble removing the cakes from the tin, soak a clean tea towel in boiling water, place the cakes in their tin on top of the tea towel, and leave for 5–10 minutes. This should make it easier to invert the cakes onto a wire rack, as per step 6.
This recipe extract was published with permission from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).