Heartbreak Cake

The passing of my Aunty Eve has sparked an abundance of comfort food in our house. Cups of sugary tea, bread and pastries bring some sustenance to the weary soul, but nothing reassures the broken hearted quite like a flourless chocolate cake.

This cake has been made 4 times (and counting) in our house over the past week. Originally an Elizabeth David recipe that has been adapted by Jill Dupleix, it comes close to culinary perfection.



FLOURLESS CHOCOLATE & ALMOND CAKE (serves 6)

200g dark choc
1tbsp strong espresso
1tbsp rum or brandy
150g caster sugar
150g butter
100g ground almonds
5 eggs, separated
icing sugar for dusting

METHOD
Melt the chocolate, coffee, rum/brandy, sugar and butter in a bowl sitting over a pot of gently simmering water. When melty remove from heat and stir until mixed well.

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, then gently fold in the rest.

Pour mixture into a buttered and floured 20cm round cake tin (a clip tin with a removable base is best). Bake at 180C for 40-50 mins (less for fudgey, more for cakey).

Leave to cool before gently removing from tin. Dust with icing sugar.

Serve with fresh raspberries and a dollop of cream.

Be warned, you won't be able to stop eating until it's all gone!