Author Notes
This cake is only a symbol of our love but it’s a sweet one and we love it, so why not share it! The favourite cake of all times for this family will be this one but this new version might replace the favourite one at least occasionally, as we have learned that new exciting ventures are just around the corner, we just have to let them reach us. Elisabeth David’s flourless chocolate cake is a perfect example. This particular one is for all the fathers out there who love chocolate cakes!
—Jasmina Gajic
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Ingredients
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230 grams
dark chocolate
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170 grams
sugar
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170 grams
butter
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170 grams
almond meal
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6 pieces
eggs
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2 tablespoons
black coffee
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1 teaspoon
rum
Directions
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Preheat oven to 150C. Line a 23cm baking tin (with removable base) with baking paper.
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Melt chocolate in a double broiler, add the coffee and rum, stir and add butter. Stir the mixture gently until butter is melted. Add sugar and egg yolks (one at the time) and stir again.
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Whisk the egg whites until soft peaks form and fold into the chocolate mixture. Pour into the baking tin and bake for 45-50 minutes. Cake should have crust on the top and should be very soft in the middle. That means it’s perfect! Best eaten as is or you can dust it with icing sugar.
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