Flourless chocolate cake with caramel yoghurt recipe

Ingredients for flourless chocolate cake with caramel yoghurt

200g dark, bitter chocolate
150g caster sugar
150g butter
100g ground almonds or hazelnuts
5 eggs, separated
1 tbsp strong espresso coffee
1 tbsp rum or brandy
Icing sugar for dusting
Caramel yoghurt
300g natural yoghurt
2 tbsp soft brown sugar
 

Preparation method for flourless chocolate cake with caramel yoghurt

MELT the chocolate, coffee, rum/brandy, sugar and butter in a bowl sitting in a pot of barely simmering water.

REMOVE from the heat and stir until well mixed.

ADD the ground almonds and mix well.

BEAT in the egg yolks one by one.

BEAT the egg whites until stiff and peaky.

STIR a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.

TURN into a buttered and floured 20cm (8in) round or square cake tin.

BAKE at 180C for 40-45 minutes.

LEAVE to cool before removing from tin (the crust will fall and crack a bit).

PLACE the yoghurt in a shallow bowl and scatter with brown sugar.

LEAVE for 15 minutes to dissolve, then swirl the melted sugar through the yoghurt.

DUST the cake with icing sugar and serve with caramel yoghurt.