Flourless Chocolate Cake

Serves 12

9 Points® per serving

Ingredients

165g granulated sugar
125g raspberries
120g half fat crème fraîche
85g dark chocolate
65g ground almonds
15g unsalted butter
5 egg whites
3 egg yolks
3 tbsp cocoa powder
2 tsp icing sugar
1 ½ tsp vanilla extract
¼ tsp salt
Calorie-controlled cooking spray

Method

Step 1: Preheat the oven to 180 °C, fan 160 °C, Gas Mark 4.
Step 2: Mist a 23cm springform cake tin with the cooking spray and dust the base and sides with 1 tbsp of the cocoa powder.
Step 3: Put the chocolate and butter in a microwave-safe bowl. Cover and microwave on high for 1 minute until melted. Stir until combined, then set aside to cool.
Step 4: Sift the remaining cocoa powder into a small bowl. Add the crème fraîche and mix until smooth and combined. Set aside.
Step 5: Put the egg yolks and 65g of the granulated sugar in a medium bowl. Whisk until pale and creamy. Add the chocolate mixture and vanilla extract, then beat until smooth.
Step 6: Fold in the crème fraîche mixture and stir until smooth and combined. Fold in the ground almonds until combined.
Step 7: In a separate bowl, whisk together the egg whites and salt until soft peaks form. Gradually add the remaining granulated sugar until combined. Fold in the ground almonds until combined.
Step 8: In a separate bowl, whisk together the egg whites and salt until soft peaks form. Gradually, add the remaining granulated sugar until combined. Beat for approximately 2 minutes until thick, glossy peaks have formed.
Step 9: Gently fold one-third of the meringue into the chocolate and almond mixture. Repeat with the remaining meringue until combined.
Step 10: Transfer to the prepared cake tin and smooth the surface with a spatula. Bake for approximately 40 minutes until a skewer inserted into the centre of the cake comes out clean.
Step 11: Allow the cake to cool completely in the tin. Once cooled, gently remove the cake from the tin. Transfer it to a cake stand and dust over the icing sugar.

Serve with fresh raspberries scattered over the top.