Flourless Chocolate Cake
Servings: 12 slices
Tools you'll need:
- 23cm / 9inch springform pan
You are going to fall in love with this gluten-free flourless chocolate cake. It is has a rich, truffle texture packed with chocolate in every bite. Gluten-free and so good you will end up eating more than you want to.
INGREDIENTS LIST
- 400 g dark chocolate (minimum 50% cocoa solids)
- 200 g butter
- 7 medium eggs (seperated)
- 30 g unsweetened cocoa powder (plus extra for dusting)
- 150 g caster sugar
- 1 pinch fine sea salt
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Preparation
- Preheat the oven to 140°C fan / 320°F / Gas 3.Grease and line a 23cm (9inch) springform pan with butter and baking/parchment paper.
- In a medium-sized heatproof bowl, melt the butter and chocolate in the microwave for a few seconds or over a pan of gently simmering water (double boiler method), stirring occasionally. Once smooth, glossy and completely melted set aside to cool slightly.
- Separate the egg yolks and whites between two large mixing bowls. Whisk the egg whites for 2 to 3 minutes until soft peaks form.
- Add the sugar and vanilla to the yolks and beat until pale and the sugar has dissolved. Approxiamately 5-6 minutes.
- Sift the cocoa powder into the egg yolk mixture with a pinch of salt and gently stir to combine.
- Add the melted chocolate mixture to the egg yolks and stir until well combined.
- Add 2 dessert spoons of egg whites into the chocolate mix and gently stir through, then gently fold in the remaining egg whites. Be careful not to over mix or all that precious air you whisked into them will be lost.
- Pour the batter into the prepared baking pan.
- Baking: Place it on the medium shelf of the oven and bake for approximately an hour or until an inserted skewer comes out clean.
- Allow the cake to cool for 10 minutes in the pan before removing the outer ring, leaving it to cool on a wire rack. I like to leave the base of the pan on until it is completely cooled, as it is quite a crumbly cake and can easily break.Serve with a dusting of cocoa powder or icing sugar and fresh berries.
Notes & Tips
- When adding the egg whites to the chocolate mix, first add two dessert spoons of the egg whites and gently stir through. This will make it easier to fold in the remaining egg whites and less air will be lost.
- Sudden temperature changes can cause cakes to sink in the middle, to prevent this avoid opening the oven door before 3/4 of the baking time, even if you need to rotate your cake.
- Use good quality chocolate and Dutch cocoa powder to get the best results in taste and finish.
- This cake will sink slightly in the centre, but still looks amazing. If you want to disguise it simply dust with icing sugar or cocoa powder and decorate with fresh fruit.
FROM MY KITCHEN TO YOURS
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