Flourless chocolate cake

A fabulous chocolate cake, light and luxurious, this is best eaten when just cooled. It will keep a day if you can resist eating it all! Scatter over fresh raspberries if wished and serve with extra Oatly Organic Alternative to Cream.

• Preparation: 15 mins
• Cooking: 30 mins
• Serves: 8

What you need:

• 150g plain chocolate, 70%
• 100g unsalted butter
• 5 tbsp Oatly Organic Alternative to Cream
• 3 large eggs, separated
• 100g caster sugar
• 100g ground almonds

Glaze:

• 50g plain chocolate, 70%
• 100ml Oatly Organic Alternative to Cream

What you do:

1. Preheat the oven to 180°C/160°C fan/gas4. Grease a 20cm spring from cake tin and line the base with baking paper.
2. Break the chocolate into a large bowl, add the butter and set over a pan of simmering water. Allow to melt, remove from the heat and stir until smooth.
3. In another bowl, whisk the egg yolks, sugar and Oatly cream until light and creamy. Fold into the chocolate with the ground almonds. Finally whisk the egg whites until stiff then fold into the mixture.
4. Turn into the cake tin, gently level than bake for 30 minutes. Remove from the oven and allow to cool for 10 minutes before removing the side.
5. To make the glaze, gently heat he chocolate and Oatly cream in a small pan until
6. the chocolate has just melted. Stir until smooth then allow to cool for 20-30 minutes.
7. Pour over the cake and spread evenly, set aside to just set before serving.

Cook's tip:

Nutritional information per portion:

434 Cals

9.2g Protein

33gFat of which 14.3g saturated fat

24.1g Carbohydrate of which 21g sugar

3.9g Fibre

0 Salt

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