Flourless chocolate cake
This decadent, gluten-free chocolate cake is the type of cake that makes any day a
good day, whether you make it for an elegant dessert or an afternoon tea snack.
Serves 8
Preparation time 15 minutes
Baking time 59 minutes (see Cook’s note)
Ingredients
⅔ cup almond meal
2 tbsp cocoa
150g dark chocolate, chopped
150g unsalted butter, chopped
6 eggs, at room temperature
1 cup caster sugar
1 tsp vanilla bean extract
Cocoa and thick cream, to serve
Chocolate orange sauce
250ml thickened cream
2 x 290g rich dark chocolate melts
Finely grated zest of an orange
½ tsp vanilla bean extract.
Method
1. Grease and line the base of a 20cm deep-sided round cake pan with baking paper. Combine almond meal and cocoa,
set aside.
2. Place the chocolate and butter into a microwave-safe bowl. Heat at 30-second intervals, stirring after each one until
chocolate and butter is melted and combined. Allow to cool.
3. Place eggs into a mixing bowl and beat until thick and pale. Gradually add the caster sugar and beat until dissolved.
Add vanilla bean extract. Add cooled chocolate mixture. Fold in combined almond meal and cocoa. Spoon into
prepared pan.
4. Take two long strips of foil and fold each in half lengthways and then fold in half again. Lay them in a cross on a work
surface. Place the cake pan on top and bring the foil strips up sides of pan to make a foil sling.
5. Place a small metal rack in the inner pot. Lift the cake pan into the pot. The foil sling makes the cake easier to remove from
the pot after cooking.
6. Close the lid. Select BAKE program, set time for 59 minutes and press START. When cooking is complete, stand for 5
minutes. Turn pressure regulator to VENT. Remove lid
7. Using heat-proof mitts, remove the inner pot. Remove the cake from the cooker, invert onto a cooling rack.
8. To make chocolate orange sauce: while cake cools, wipe out the inner pot. Pour cream into the pot and add the
chocolate. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 2 minutes and press START, do not close the
lid. Stir with a wooden spoon until chocolate is melted and sauce is smooth. Add orange zest and vanilla bean extract.
Transfer sauce to a serving jug.
9. Transfer cooled cake to a serving plate, leaving base as the top of the cake. Dust with cocoa. Serve wedges with Chocolate
orange sauce and double thick cream. Cover and refrigerate any remaining portions and eat within 2 days.
Cook’s note
Cake is cooked when a skewer inserted comes out clean. The surface of the
cake may appear sticky when cooked. Cake will rm on standing. If cake
appears undercooked after standing, select BAKE program, set time for 10
minutes and press START. Check after 5 minutes, cancel remaining time if
necessary.
Bake
Set valve to
“Bake” position.
Sauté
Do not close the
lid during sauté.
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