Chocolate Flourless Cake

100g Unsalted Butter, cubed

100g 70% Dark Chocolate, chopped

8g Cocoa Powder, sifted

80g Bake King Ground Almond

2 Large Eggs, separated

100g Brown Sugar

25ml Boiling Water

Cocoa Powder or Icing Sugar for dusting

Strawberry, halved

Preheat oven to 180°C. Grease and lined pan with baking paper.
In a sauce pan, add in butter, chocolate, cocoa powder and water then stir over low heat for 2 – 3 minutes till chocolate dissolved and mixture is well-combined. Set aside cool while preparing the rest of the ingredients. Using an electric beater, beat egg whites until soft peaks. Set aside.
In another bowl, beat brown sugar and egg yolks till thick and creamy.\
Stir ground almond into chocolate mixture till combined before adding it into the egg yolk mixture and continue to stir till well mixed.
Next gently fold in egg whites in two batches into the chocolate mixture till no trace of whites found.
Lastly pour mixture into prepared pan and bake in preheated oven for 18 minutes or until a skewer inserted in centre and comes out with moist crumbs.
Cool cake completely in pan. Dust with extra cocoa powder/icing sugar and served with strawberries and cream.

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