Warm Flourless Chocolate Cake Recipe
sponge toffee, fior gelato, bing cherry
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Ingredients
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Cake
Sponge Toffee
Garnish
Method
Cake Preparation
- 1
Melt Chocolate and Butter
Preheat the oven to 350°F (175°C). In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth.
- 2
Mix Ingredients
In a separate bowl, whisk the eggs and granulated sugar until pale and fluffy. Add the vanilla extract and salt. Gradually fold in the melted chocolate mixture until combined.
- 3
Bake the Cake
Pour the batter into a greased 8-inch round cake pan. Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Let it cool slightly before serving.
Sponge Toffee Preparation
- 4
Cook Sugar and Corn Syrup
In a saucepan, combine the granulated sugar and corn syrup. Cook over medium heat, stirring until the sugar dissolves.
- 5
Add Baking Soda
Once the mixture reaches a deep amber color, remove from heat and quickly whisk in the baking soda. The mixture will foam up.
- 6
Cool and Harden
Pour the mixture onto a baking sheet lined with parchment paper. Allow it to cool completely and harden before breaking it into pieces.
Assembly
- 7
Serve the Cake
Serve a slice of the warm flourless chocolate cake topped with sponge toffee, a scoop of fior gelato, and fresh bing cherries.
