Flourless Chocolate Cake with Nutella Mousse, Raspberries & Honeycomb
A neat, sweet, easy flourless chocolate cake, with delicious nutella mousse, raspberries and honeycomb.
Serves: 6
For the cake:
  • 8 oz (200g) dark chocolate, 70% cocoa solids at least
  • 1 + ½ sticks (150g) butter
  • ½ cup (100g) caster sugar
  • ⅔ cup (100g) ground almonds
  • 4 eggs, separated
  • pinch of salt
For the topping:
  • ½ cup (125ml) cream
  • ¼ cup nutella
  • ¼ cup sour cream (optional, you could just use all regular cream)
  • 1 cup raspberries
  • 1 crunchie bar, smashed
  1. Preheat the oven to 180C/375F and grease and line an 8 inch/20 cm cake tin.
  2. Place the chocolate and butter in a heatproof mixing bowl, and microwave until melted - I did two bursts of 45 seconds, stirring between them.
  3. Once the chocolate is melted add the sugar and ground almonds and stir well to combine.
  4. Separate the eggs, placing the whites into a mixing bowl, and the yolks into the chocolate mixture. Stir the yolks into the chocolate.
  5. Whisk the whites with a pinch of salt until the reach stiff peaks. Fold the whisked egg whites gently but confidently into the chocolate batter, until there are no white streaks remaining.
  6. Pour the batter into the cake tin, and bake for 30-35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. A skewer will come out with a lot of crumbs on it.
  7. Set the cake aside to cool completely.
  8. To make the Nutella mousse, place the cream, nutella and sour cream (if using), into a stand mixer and whip them until they reach soft peaks.
  9. To serve, pile the Nutella mousse onto the cake, and scatter over the raspberries and honeycomb. Enjoy!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/04/flourless-chocolate-cake-with-nutella-mousse-raspberries-honeycomb.html