Flourless Chocolate Cake Recipe
Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free.
Equipment
- 8 inch loose bottmed or spring form cake pan
- Rubber Spatula
- Hand Mixer or Stand Mixer
- Whisk
Ingredients
- 100 g butter (7 tbsp)
- 100 g dark chocolate (3.5 oz)
- 200 g caster sugar (1 cup)
- 3 eggs
- 50 g cocoa powder (ideally dutch processed) (1/2 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp instant coffee powder or espresso powder
Instructions
- Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
- Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie (double boiler) or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
- Separate the eggs, placing the whites into one bowl and the yolks into another.
- Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
- Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
- Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
- Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
- Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
- Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
- Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
- Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
- Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
- Slice and serve with sweetened whipped cream and shaved chocolate.
- Enjoy!
Notes
- Use a stand mixer or hand mixer - this will make it quicker and easier to whip up the eggs!
- Serve with - whipped cream, shaved chocolate, berries or chopped nuts.
- Preheat your oven - preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!
- Use a high quality chocolate - the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.
- Use a springform or loose bottom pan - this will make it easier to take the cake out once it has cooled.
- Let the cake fully cool - before cutting, as the structure of the cake is very delicate when it comes out of the oven.