CANADIAN LIVING OCTOBER 2019 | 119FLOURLESS
CHOCOLATE CAKE
MAKES 10 SERVINGS
HANDS-ON TIME 30 MINUTES
TOTAL TIME 1 HOUR 10 MINUTES
1⅓ cups granulated sugar, divided
½ cup macadamia nuts, coarsely chopped
cocoa powder
280 g semisweet chocolate (about 9 oz),
coarsely chopped
½ cup butter, cubed
1 tbsp instant espresso powder
6 eggs, separated
In saucepan set over medium heat, cook 1 cup sugar
and 1 tbsp water until sugar is dissolved. Stir in
nuts. Spread onto parchment paper-lined baking
sheet; let cool completely. Break into small pieces
and set aside.
Preheat oven to 350°F. Grease bottom and sides
of 9-inch springform pan; sprinkle with cocoa pow-
der and tap to remove excess. Set aside.
In heatproof bowl set over larger pot of simmer-
ing water (do not allow bowl to touch water), com-
bine chocolate, butter and espresso; cook, stirring,
until smooth. Remove from heat; set aside.
Using electric mixer, beat egg yolks and ¼ cup
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In separate bowl, using clean beaters, beat egg
whites until soft peaks form. Add remaining sugar;
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olate mixture; fold in half of the egg whites until
combined, then fold in remaining egg whites until
completely combined. Scrape into prepared pan.
Bake until centre of cake is still slightly jiggly,
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from pan. Mound nut brittle on top before serving.
PER SERVING about 415 cal, 5 g pro, 24 g total fat (13 g sat. fat), 45 g carb
(2 g dietary fibre, 43 g sugar), 135 mg chol, 120 mg sodium.