There are few more popular ways to end a dinner party than with a fallen chocolate cake – the cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a little. It is into this dip, not so dramatic as to be called a crater, that you drop or scatter the sticky nut topping. I serve this with Cointreau Cream, made simply by whisking 250ml double cream/1 cup heavy cream until softly whipped, whisking in about 45ml/3 tablespoons of Cointreau (or Triple sec or Grand Marnier, of course) to taste at the end.
Despite the name, this cake is for all-year-round delectation.
Photo by Lis Parsons.
Recipe posted by Nigella