BEST FLOURLESS CAKES RECIPES

Steps:

• Preheat oven to 350° and grease an 8" springform pan with cooking spray. 
• Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan. 
• Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.  
• Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.  
• Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely. 
• Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine. 
• Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes. 
• Top with raspberries to serve. 

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn’t touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy – it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.