FLOURLESS CHOCOLATE CAKE WITH BLACKBERRIES AND CASHEW PRALINE, BY MARK BEST
Mark says, “This flourless chocolate cake is incredibly easy to make and, if there are any left, serves to use up those dark chocolate easter eggs. The AEG SteamPro Oven uses AEG’s advanced humidity sensor to deliver a moist and decadent Easter dessert, with the perfect taste and texture. Blackberries are suitably tart and juicy, balancing the dark richness of the cake but any berries, in season will do. Praline is usually made from hazelnuts and almonds but for something different and delicious I used cashews. Pine nuts are also excellent. If any virtue other than delicious is required, it’s also gluten free.”
Flourless Chocolate Cake
250g 75% chocolate coverture
220g salted butter
200g raw sugar
6 x 50g eggs
50g 100% cocoa powder
2 Star Anise, ground
150g caster sugar
150g roasted cashews
Flourless Chocolate Cake with Blackberries
Preheat the AEG SteamPro Oven to 160°C.
Grease a 20cm spring form tin with butter and add an (extra) tablespoon of cocoa to coat the tin evenly.
Melt chocolate and butter together over a pot of simmering water. (I use the AEG SenseFry Induction Cooktop)
Sift in cocoa powder and star anise and mix until glossy.
Whisk eggs over a pot of simmering water until they reach 40°C.
Add sugar and whisk until it forms a soft meringue.
Whisk in the chocolate mix.
Add to the tin and bake for 60 minutes until a skewer in the middle comes out clean.
Heat sugar in a heavy based pan over a moderate heat of the AEG SenseFry Induction Cooktop, until it starts to caramelize.
Stir from time to time until it is evenly coloured.
Continue to heat until smoke is just starting to appear.
Add the cashews and stir through evenly.
Spread on a non-stick tray to cool.
Blend to a fine powder just before serving.
Cover the cake in blackberries and then sieve over the praline.