Flourless brandy chocolate cake

with cherry syrup

TO PREP TO COOK SERVINGS

0:50 1:15 16

Create this decadent flourless cake for a very grown up birthday.

Ingredients
Equipment Ingredients
You'll need a 6cm-deep, 22cm round (base) springform 200g butter, chopped
pan for this recipe. 180g block dark chocolate, chopped
1 teaspoon instant coffee powder
2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
2 tablespoons brandy
4 eggs, separated
1 cup caster sugar
2 teaspoons vanilla extract
2 cups hazelnut meal
300ml thickened cream, whipped
Dark chocolate curls (see Notes), to decorate
Cherry syrup
415g can stoneless black cherries in syrup
1 teaspoon caster sugar
1 tablespoon brandy

Method
1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking
paper.

2. Place butter, chocolate, coffee powder, sifted cocoa and brandy in a saucepan over medium heat. Cook, stirring occasionally, for 5
minutes or until melted and smooth. Set aside for 10 minutes.

3. Using an electric mixer, beat egg yolks, sugar and vanilla together for 5 to 7 minutes or until thick (mixture will appear dry at first).
Transfer to a large bowl. Fold in chocolate mixture and hazelnut meal. Clean bowl and beaters.

4. Using an electric mixer, beat egg whites to soft peaks. Fold 1/2 the egg white into chocolate mixture. Fold in remaining egg white.
Pour mixture into prepared pan.
5. Bake for 45 to 50 minutes or until a skewer inserted in centre of cake comes out with moist crumbs clinging. Leave cake to cool
completely in pan.
6. Make Cherry syrup: Drain cherries over a saucepan. Halve cherries and set aside. Add sugar and brandy to syrup. Place saucepan
over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until mixture thickens slightly. Set aside to
cool completely. Add cherries. Stir to combine.

7. Transfer cake to a plate. Dollop with whipped cream. Spoon over the cherry syrup and top with chocolate curls. Serve immediately.