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Flourless dark chocolate and sea salt cake

Flourless dark chocolate and sea salt cake

Yields 1 Servings
occasions
Dessert
dairy ingredients
Butter, Cream
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Flourless dark chocolate and sea salt cake

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 160°C fan/gas 4. Grease a 23cm springform cake tin and line with baking parchment.
2
Put the butter, the chocolate and the sugar into a large glass bowl over a pan of barely simmering water until the chocolate and butter melt. Be careful not to overheat the mixture. Leave this to cool while you separate the eggs.
3
Add the egg yolks to the bowl one at a time, beating into the mixture as you go. Whisk the egg whites into stiff peaks in a separate bowl.
4
Fold the ground almonds into the chocolate along with the sea salt and half of the whisked egg whites. Carefully incorporate the rest of the egg whites, folding them through the mixture.
5
Transfer the mix into the prepared cake tin and bake in the oven for 30 to 40 minutes. The top should be well set, with cracks around the circumference so the middle seems to be breaking away from the sides. Leave to cool for at least 15 minutes, then transfer to a plate and decorate with large flakes of sea salt (or edible gold dust, as we like to). Serve with big dollops of softly whipped cream.

This is an incredibly rich, salty-sweet chocolate cake that’s perfect for dessert. The egg whites provide just enough rise and lightness. The darkness of the chocolate is up to you. We’ve gone for 70 per cent here, as any higher will make your cake a little bitter. The combination of rich dark chocolate and salt manages to be both sophisticated and sweet – delicious and chic!

Ingredients Checklist

Instructions

1
Preheat the oven to 160°C fan/gas 4. Grease a 23cm springform cake tin and line with baking parchment.
2
Put the butter, the chocolate and the sugar into a large glass bowl over a pan of barely simmering water until the chocolate and butter melt. Be careful not to overheat the mixture. Leave this to cool while you separate the eggs.
3
Add the egg yolks to the bowl one at a time, beating into the mixture as you go. Whisk the egg whites into stiff peaks in a separate bowl.
4
Fold the ground almonds into the chocolate along with the sea salt and half of the whisked egg whites. Carefully incorporate the rest of the egg whites, folding them through the mixture.
5
Transfer the mix into the prepared cake tin and bake in the oven for 30 to 40 minutes. The top should be well set, with cracks around the circumference so the middle seems to be breaking away from the sides. Leave to cool for at least 15 minutes, then transfer to a plate and decorate with large flakes of sea salt (or edible gold dust, as we like to). Serve with big dollops of softly whipped cream.
Seeded dillisk loaf
Serves 1

The combination of seeds, buttermilk and salty dillisk seaweed makes for an unusual bread, both in flavour and appearance. The veins of purple that run through the bread look quite striking, and it’s really delicious and earthy. One of our favourite breads to make and eat.  

Macroom oatmeal with milk and salt
Serves 1

It’s wonderful on its own with a pinch of salt or with some fruit and honey. Use whatever fruit is good, ripe and in season. In winter, homemade jam is a perfect addition to porridge.

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