FLOURLESS CHOCOLATE CAKE

Renowned chef Philippe Wagenfuhrer (082 085 2883) serves up a gourmet feast

INGREDIENTS

• 125g butter
• 200g good quality dark chocolate
• 200g Nutella or similar chocolate and hazelnut spread
• 5 medium-sized eggs, separated
• 150g muscavado sugar
• 200g ground almonds
• 120ml creme fraiche, to serve

METHOD

1. Butter, then flour a 23cm springform cake tin.
2. Preheat the oven to 150°C.
3. Melt the butter, dark chocolate and chocolate spread in a bowl placed over a pan of barely simmering water. Remove from heat.
4. Whisk the egg yolks and sugar until pale and creamy; fold in the chocolate mixture and ground almonds.
5. Whisk the egg whites in a spotlessly clean bowl, until firm peaks form, then delicately fold into the chocolate mixture.
6. Pour into the prepared tin and bake for 50 minutes until cooked and slightly set (must be wet). Allow to cool and set for at least 1 hour before serving.
7. Serve a wedge of cake with a dollop of crème fraiche.
8. Wine suggestion: A Noble Late Harvest such as Rudera Chenin Blanc NLH makes an excellent match.

This recipe serves 10.