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Flourless Chocolate Cake
Recipe

Flourless Chocolate Cake

Lyndey Milan

Eggs are the foundation of this recipe made with easily obtained ingredients. It is gluten-free, rich and luscious. Do not be dismayed it will crack. That is the nature of a cake like this.

Prep:
5 min
Cooking:
70 min
Serves:
8
Ingredients Method

 

200 g butter, chopped, plus extra for greasing

200 g dark chocolate (70%), broken up

1 tablespoon strong coffee

6 large eggs, separated

1 ¼ cups (275g) caster sugar

½ cup (50g) cocoa powder

To serve:

250g raspberries or strawberries

Cocoa or icing sugar to dust

Thick cream or ice-cream, to serve

  1. Preheat the oven to 160ºC. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.

  2. Combine butter and chocolate and either melt in microwave on medium in 2 x 1 minute bursts, stirring each time; or place in a medium heatproof bowl over a pan of simmering water on medium-low heat. Melt, stirring occasionally until smooth and glossy. Remove from heat and stir in coffee.

  3. Combine sugar and yolks and beat in electric mixer for 7 minutes, or until pale. Sift in the cocoa powder, then gently fold through to combine. Stir in the melted chocolate mixture.

  4. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Fold 1/3 through the chocolate mixture, then gently fold through the remainder until smooth.

  5. Pour into prepared tin and place in oven for around 65 minutes, or until an inserted skewer comes out clean.

  6. Allow to cool completely before removing from tin. Decorate the centre of the cake with berries and dust with a little icing sugar. Serve with thick cream or ice-cream.