Flourless Chocolate Cake with Mint Toffee Ice-cream
Flourless chocolate cake paired with mint toffee ice-cream—serves 12, easy to make in under 1 hour. Perfect for special occasions!
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Cooking tools:
- Cake pan
- Hand mixer
- Sifter
- Parchment paper
- Saucepan
- Stove
- Oven
- Mixing bowl
- Whisk
- Spatula
- Wooden spoon
- Tray
- Cutting board
- Chef's knife
Ingredients
- 180 grams (5½ ounces) dark eating (semi-sweet) chocolate, chopped
- 100 grams (3 ounces) butter, chopped
- 1/3 cup (35g) cocoa powder
- 1/3 cup (80ml) hot water
- 1 1/3 cup (300g) firmly packed brown sugar
- 1 cup (120g) ground almonds
- 4 eggs, separated
- 2 teaspoons cocoa powder, extra
- 1/4 cup fresh mint leaves, loosely packed
- 1 1/2 litres (6 cups) choc-mint ice-cream
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
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