Rich (Flourless) Chocolate Cake with a Chocolate Ganache & Crystallised Rose Petals – Serves 8

Rich (Flourless) Chocolate Cake with a Chocolate Ganache & Crystallised Rose Petals – Serves 8

Cake:

175g Butter

175g Siucra light golden brown sugar

6 medium free range eggs

175g good quality dark chocolate (approx. 70%)

175g ground almonds

Ganache:

175g good quality dark chocolate (approx. 70%)

175ml double cream

Required:

A 9 inch spring-form tin, greased with a little sunflower oil and the base lined with a round of parchment paper

  1. Preheat oven to 170 degrees (fan).
  2. Cream the butter and sugar together with an electric mixer until light and fluffy.
  3. Separate the eggs.
  4. Add the egg yolks one at a time beating after each one.
  5. Beat the egg whites in a clean bowl until they hold stiff peaks.
  6. Melt the chocolate in a bowl over a pot of simmering water. Do not let the base of the bowl touch the water. Once the chocolate has melted remove the bowl from the pot and allow the chocolate to cool for a couple of minutes.
  7. Then pour the melted chocolate into the butter and sugar mixture and beat again with the electric mixer.
  8. Next mix in large spoonful’s of the ground almonds and the egg whites alternating between each but finishing with the egg whites.
  9. Pour the mixture into the prepared tin and place in the preheated oven for 40 minutes. Remove from the oven and leave in the tin to cool.
  10. When it has cooled open the buckle and remove the sides of the tin but leave the base on. Place a cooling rack on top of the cake. Flip it over carefully and remove the base of the tin and the parchment paper.
  11. Next make the chocolate ganache by heating the cream gently in a saucepan. Just as the cream reaches a simmer turn off the heat. Put the chocolate into a bowl, pour over the warm cream and stir until the chocolate has melted.
  12. Pour the ganache onto the centre of the cake and spread with a spatula or a knife evenly over the top of the cake. Then spread some down the sides.
  13. Garnish with the crystallised rose petals and serve.

Crystallised Rose Petals

2-3 Roses, organic and pesticide free

1 egg white, beaten lightly with a fork

100g Siucra caster sugar

Required:

A new small paint brush (a kids one works well)

A baking tray lined with parchment paper

  1. Gently remove the petals off the roses.
  2. Paint both sides of the petals with the egg white.
  3. Sprinkle both sides of the petals with caster sugar.
  4. Place on a baking tray lined with parchment paper.
  5. Leave somewhere warm overnight such as the hotpress.

 

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