FLOURLESS DARK CHOCOLATE CAKE

FLOURLESS DARK CHOCOLATE CAKE

This is so simple, once you've made it, it will become your 'go to' chocolate cake every time you need a special treat. Cooked at a low temperature, and left to set as it cools, it will then stay perfectly soft and moist in a tin for several days.

INGREDIENTS

SERVES: 8-10

250g butter, diced, plus extra for greasing

375g dark chocolate (70% cocoa solids), broken into small pieces

7 eggs, plus 1 extra egg yolk

375g caster sugar

To serve:

Whipped cream or crème fraîche

Raspberries, toasted nuts and/or grated chocolate (optional)

METHOD

Preheat the oven to 140°C/Fan 120°C/Gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.

Put the butter and chocolate into a large, heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth. Remove the bowl from the heat and cool slightly.

Using a freestanding mixer fitted with the whisk, or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar together until the mixture is light, fluffy and increased in volume. Carefully pour in the melted mixture and fold gently with a spatula to combine, trying not to knock out any air.

Pour the cake mixture into the prepared tin. Bake for about 40–45 minutes until set. It will soufflé up a little and a crust will form on the top. Remove from the oven and leave to cool in the tin – the cake will settle and sink down in the centre.

Once it’s cooled, press down and flatten the surface a little with a palette knife – this helps to give it a lovely, soft and gooey texture. Release the sides of the tin and peel away the parchment from the sides of the cake.

Invert a serving plate over the top of the cake and turn both over, to release the cake onto the plate. Remove the tin base and the baking parchment.

Either serve the cake just as it is, with cream or crème fraîche, or finish with any combination of whipped cream, raspberries, toasted nuts and grated chocolate.

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INGREDIENTS

SERVES: 8-10

250g butter, diced, plus extra for greasing

375g dark chocolate (70% cocoa solids), broken into small pieces

7 eggs, plus 1 extra egg yolk

375g caster sugar

To serve:

Whipped cream or crème fraîche

Raspberries, toasted nuts and/or grated chocolate (optional)

METHOD

Preheat the oven to 140°C/Fan 120°C/Gas 1. Lightly grease a 23cm springform cake tin with butter and line the base and sides with non-stick baking parchment.

Put the butter and chocolate into a large, heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth. Remove the bowl from the heat and cool slightly.

Using a freestanding mixer fitted with the whisk, or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar together until the mixture is light, fluffy and increased in volume. Carefully pour in the melted mixture and fold gently with a spatula to combine, trying not to knock out any air.

Pour the cake mixture into the prepared tin. Bake for about 40–45 minutes until set. It will soufflé up a little and a crust will form on the top. Remove from the oven and leave to cool in the tin – the cake will settle and sink down in the centre.

Once it’s cooled, press down and flatten the surface a little with a palette knife – this helps to give it a lovely, soft and gooey texture. Release the sides of the tin and peel away the parchment from the sides of the cake.

Invert a serving plate over the top of the cake and turn both over, to release the cake onto the plate. Remove the tin base and the baking parchment.

Either serve the cake just as it is, with cream or crème fraîche, or finish with any combination of whipped cream, raspberries, toasted nuts and grated chocolate.

Share this Recipe

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  • email

Print

  • print

SEEN IN

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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