Spiced flourless chocolate cake

MAKES 2 CAKES

You will need

1½ quantities Dark Chocolate Glaze

600 g (1 lb 5 oz) dark chocolate, tempered, melted edible gold dusting powder

CHOCOLATE CAKE

200 g (7 oz) rice flour

4 g (¹/₈ oz) ground cinnamon

2 g (¹/₁₆ oz) each ground ginger, ground nutmeg, ground mixed spice, ground tonka bean

1 g (¹/₃₂ oz) each ground star anise, ground cardamom

300 g (10½ oz) dark couverture chocolate (70%)

100 g (3½ oz) dark couverture chocolate (64%)

6 eggs, separated

150 g (5½ oz) leatherwood honey

50 g (1¾ oz) brown sugar

150 g (5½ oz) pure cream (35% fat), warmed to 45°C (113°F)

150 g (5½ oz) pure cream (35% fat), extra, whipped to soft peaks

2 oranges and 2 lemons, zest finely grated

Preheat the oven to 150°C (300°F). Lightly grease two 20 cm (8 inch) round cake tins and line the bases with baking paper. Sift all the dry ingredients together.

Chop both the chocolates and melt them together in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the egg yolk and honey in the bowl of an electric mixer fitted with the whisk attachment and whisk until light and fluffy (ribbon stage). In a separate bowl, whisk the eggwhite and brown sugar until firm peaks form.

Add the warmed cream to the egg yolk mixture and stir until combined, then add the melted chocolate and mix well. Add the sifted dry ingredients. Using a spatula, fold the whipped cream through, followed by the whipped eggwhite and the orange and lemon zests.

Divide the batter evenly between the cake tins. Put the tins in a baking dish (or in separate baking dishes if they won’t fit in one) and fill the baking dishes to halfway with water. Bake for 1 hour or until the centre of the cake springs back when touched and feels set. Remove the cakes from the oven and allow to cool in the tins. Once cool, remove the cakes from the tins and put them in the refrigerator to slightly harden.

TO ASSEMBLE

Line a baking tray with plastic wrap and stand a wire rack on the tray. Melt the dark chocolate glaze in a heatproof bowl over a saucepan of simmering water or in a microwave. Heat the glaze to 28°C (82°F), trying not to stir it too much to avoid creating bubbles, then pour it into a jug. Remove the cakes from the refrigerator and put them on the wire rack. Pour the glaze over the cake, starting at the edges and finishing in the centre. Using a palette knife, quickly smooth off the glaze. Gently tap the wire to rid of any excess glaze. Slide the palette knife under the cake and move slightly to clean the bottom of the cake then place on a serving plate or a cake board.

Cut out two 25 cm (10 inch) discs of coated cardboard and cut a slit from the centre to the edge. Cross the edges of the slit over each other to make the shape of an Asian hat and secure with adhesive tape. Fill the cardboard mould with tempered chocolate to coat.

Tip out all the chocolate, leaving a thin layer inside the mould. Repeat the process twice more then set aside to crystallise. Demould by carefully cutting the cardboard away from the chocolate. Set it on top of the cake and brush the chocolate with edible gold dust.