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!

Cook time 30m

Total time 30m

Servings 1 servings

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

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

1

Flourless Chocolate Cake
2

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.
3

Milk Chocolate Cream
4

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.
5

For the chocolate shavings
6

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.