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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
FLOURLESS CHOCOLATE & ALMOND CAKE
Why reinvent the wheel? This irresistible recipe is adapted from Real Chocolate by Chantal Coady.

FLOURLESS CHOCOLATE & ALMOND CAKE

Servings: 4

Ingredients

225g NOMU Decadent Hot Chocolate chunks
25g unsalted butter, cut into cubes
Extra butter, for greasing
5 eggs, separated
170g caster sugar
1 tsp NOMU Vanilla Extract
125g ground almonds
2 tbsp milk
1 tsp apple cider vinegar
NOMU Cocoa Powder, to dust

Directions

Preheat the oven to 180˚C and butter a 25cm springform tin.

Place the Decadent Hot Chocolate chunks in a glass bowl and gently melt in the microwave. Mix the butter into the chocolate until melted and set aside.

Whisk the egg whites with the sugar to meringue/soft peak consistency. Beat in the egg yolks and Vanilla Extract, then fold in the ground almonds. Fold the egg white mixture into the chocolate mixture, and finally add the milk and vinegar.

Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool in the tin.

When ready to serve, place on a cake stand and dust with Cocoa Powder.

 

Tip: The vinegar stops the cake from cracking too much when it rises.

Ingredients

225g NOMU Decadent Hot Chocolate chunks
25g unsalted butter, cut into cubes
Extra butter, for greasing
5 eggs, separated
170g caster sugar
1 tsp NOMU Vanilla Extract
125g ground almonds
2 tbsp milk
1 tsp apple cider vinegar
NOMU Cocoa Powder, to dust

Directions

Preheat the oven to 180˚C and butter a 25cm springform tin.

Place the Decadent Hot Chocolate chunks in a glass bowl and gently melt in the microwave. Mix the butter into the chocolate until melted and set aside.

Whisk the egg whites with the sugar to meringue/soft peak consistency. Beat in the egg yolks and Vanilla Extract, then fold in the ground almonds. Fold the egg white mixture into the chocolate mixture, and finally add the milk and vinegar.

Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the cake comes out clean. Leave the cake to cool in the tin.

When ready to serve, place on a cake stand and dust with Cocoa Powder.

 

Tip: The vinegar stops the cake from cracking too much when it rises.

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