Flourless Chocolate Cake

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

 Ingredients:

 200g Dark Chocolate

175g Butter

5 large eggs, separated

140g Caster Sugar

 Method:

  1. Preheat the oven to 180 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6.  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!

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