Flourless Chocolate Cake
Posted 13th March 2011
This cake is true testament to the fact that less really can be more (at least when it comes to ingredients, anyway!) It takes just 4 ingredients to make this dark, dense and deliciously decadent chocolate cake, and it’s also one of the easiest and quickest recipes I’ve ever tried.
Although it’s called a “cake” it’s verging on brownie territory, and I tend to make mine in a square tray and cut into chunks, but it works equally well with a dollop of crème fraiche and a pile of raspberries for the easiest dinner party dessert you’ll ever make.
Serves: 8-10 Prep Time: 10 minutes Cook Time: 20-30 minutes
200g Dark Chocolate
5 large eggs, separated
140g Caster Sugar
- Preheat the oven to 180 degrees.
- Cut the butter and the chocolate up into small chunks and put into a heatproof bowl. Set over a pan of simmering water and leave until melted. Take off the heat and leave to cool.
- Meanwhile, put your 5 egg yolks into a large bowl and add nearly all the sugar, leaving about 2 tablespoons for later. Using an electric whisk, beat the yolks and sugar on the highest setting until the mixture is pale and fluffy-this should take about 2-3 minutes, but more if you’re using a hand whisk. Put to one side.
- In another large bowl, whisk your 5 egg whites until firm-you should be able to turn the bowl upside down without them falling out! Add the 2 tablespoons of sugar that you set aside earlier and whisk until glossy.
- Add the cooled melted chocolate mixture to the egg yolk mixture and mix well. Add about a third of the egg whites to the chocolate/yolk mixture and using a metal spoon, carefully fold together. Once there are no white streaks left in the mixture, add the rest of the egg whites and repeat the folding process-just try not to be too vigorous!
- Pour the mixture into your cake tin of choice (square, lined cake tin if you’re serving as brownies or a spring-form tin if you’re serving as a cake) and put in the oven for 20-30 minutes, until the top is slightly crisp and a little cracked, but the cake still feels a bit wobbly in the middle. Allow to cool and serve!