Delicious chocolate cake, flourless, by Jamie Oliver

Delicious chocolate cake, flourless - a recipe by Jamie Oliver

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8-10

If you are looking for a quick and easy dessert that will truly impress, this flourless chocolate cake is the perfect choice. Inspired by Jamie Oliver's vibrant recipes, this cake will quickly become one of your favorites, thanks to its rich texture and intense flavors. No complicated steps, just simple ingredients that transform into a delicious masterpiece.

A brief introduction to the story of the cake

It is said that chocolate cakes are the most beloved desserts in the world. This recipe not only keeps the tradition alive but redefines it, as it contains no flour and relies on ground nuts and almonds to provide a soft, moist texture. This cake is often preferred by those on a gluten-free diet, but its taste is so good that it will win over even the most traditional foodies.

Ingredients

Make sure all ingredients are at room temperature for an even texture:

- 150 gr ground almonds
- 150 gr ground walnuts
- 300 gr dark chocolate (min 70% cocoa, high quality)
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- 250 gr good butter or Rama Maestro margarine
- 100 gr powdered sugar (or more, depending on preference)
- 6 eggs
- A pinch of salt
- 1 teaspoon rum essence
- 1 teaspoon grated orange peel
- ½ teaspoon grated lemon peel

Step by step - The cake preparation guide

1. Preparing the pan: Start by lining a round springform pan (24-26 cm) with parchment paper. Preheat the oven to 180°C. There is no need to grease the parchment paper with butter or flour, as the cake will easily release after baking.

2. Grinding the nuts: In a food processor, add the almonds and walnuts. Grind them for a few seconds, then add the 2 tablespoons of granulated sugar and continue grinding until the mixture starts to lift on the sides of the bowl, resembling a paste. It is important to stop grinding to avoid getting too fine a paste.

3. Preparing the chocolate: Transfer half of the nut and almond mixture to another bowl. In the food processor, add the chocolate cut into large pieces and mix for a few seconds. We want to keep some pieces of chocolate, so don’t overmix. Pour the ground chocolate into the bowl with the nuts and almonds.

4. Adding flavors: At this point, add the grated orange and lemon peels. If you want to experiment, a teaspoon of cinnamon could add an interesting flavor note.

5. Preparing the cake base: In another bowl, mix the butter (or margarine) for 1-2 minutes. Add the powdered sugar in two batches, and continue mixing until you get a fluffy mixture. Add the rum essence and, one by one, the 6 egg yolks, mixing well after each addition. Pour the nut and chocolate mixture over the whipped butter and gently mix until combined.

6. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until you achieve a firm foam. This will give the cake an airy texture. Add the egg white foam to the previous mixture and gently fold with a spatula, using an up-and-down motion to avoid losing air from the mixture.

7. Baking: Pour the obtained mixture into the prepared pan and level with a spatula. Bake at medium heat for about 60 minutes. When done, the top will crack slightly, and if you insert a toothpick in the center, it should come out clean, just with traces of chocolate.

8. Cooling and serving: Let the cake cool for 30 minutes in the pan, then release the springform and remove the parchment paper. Allow the cake to chill in the fridge for a few hours or, ideally, overnight, to let the flavors intensify.

Serving suggestions: The cake can be served cold, with a dollop of whipped cream or, for a decadent experience, slightly warmed in the microwave with ice cream on top. This combination will surely delight any meal.

Nutritional benefits: This cake is rich in antioxidants due to dark chocolate, and the nuts and almonds provide a good dose of healthy fats and proteins, as well as being a source of essential vitamins and minerals.

Frequently asked questions

1. Can I use chocolate with a lower cocoa percentage?
- It is recommended to use chocolate with 70% cocoa or more for an intense flavor. Chocolate with a lower percentage may make the cake less flavorful and sweeter.

2. How can I store the cake?
- The cake can be stored in the fridge for a few days. If you want to keep it longer, cut it into slices and freeze it in an airtight container. Take it out of the freezer 12 hours before serving.

3. What other flavors can I add?
- You can experiment with almond, vanilla, or even coffee essences, depending on personal preferences.

Possible variations: This recipe can be adapted based on available ingredients. You can replace some of the nuts with pistachios or even hazelnuts for a unique flavor. Additionally, adding coconut flakes or dried fruits can transform this cake into a modern delicacy.

Enjoy this delicious flourless chocolate cake, and don’t forget to share this recipe with friends and family! It’s a dessert that not only satisfies the sweet tooth but also brings smiles to the faces of loved ones. Cooking with love and creativity always makes the best results!