FLOURLESS NEST CAKE

This is pure chocolate indulgence, combining both our 55% Milk and 75% Dark Chocolate Buttons. Completely flourless, so perfect for gluten-free cake lovers — although you wouldn’t know it!

• INGREDIENTS

  Flourless Chocolate Cake
  • 150g Butter
  • 180g 75% Islands Chocolate
  • 4 Eggs
  • 180g Caster Sugar
  • 20g Cocoa Powder

  Milk Chocolate Cream
  • 600g Double Cream
  • 200g 55% Islands Chocolate

  To Decorate
  • 100g 75% Islands Chocolate
  • A 20cm cake tin

• METHOD

  Flourless Chocolate Cake

  • Preheat your oven to 170°C. Grease and line a 20cm cake tin and set aside.
  • Melt together the butter, chocolate and cocoa powder over a Baine Marie, set aside to cool slightly.
  • Whisk the eggs and sugar together until pale and thick (when you lift your whisk out it should leave a trail which holds for a few seconds).
  • Fold the two mixtures together, being careful not to knock out too much air. Decant into the cake tin and bake for 30 minutes (there should be a slight wobble in the middle) leave to cool completely.

  Milk Chocolate Cream

  • Heat half the cream in a pan until steaming, pour over the chocolate and leave for a few moments to melt.
  • Whisk until smooth and then add the remaining cold cream and whisk until fully combined. Refrigerate until cold (minimum half an hour).
  • Once chilled whisk until thickened and holds it shape.
  • Pipe onto your cooked and cooled cake.

  For the chocolate shavings

  • Temper your chocolate and spread a thin layer onto the back of a cold baking tray.
  • Once set use a palette knife to scrap off shavings. Sprinkle on top your cake to decorate.