Flourless Chocolate Cake Recipe
This flourless chocolate recipe is hands down my 'bad day' cake because it makes everything horrid melt away. The taste is so rich and the method just tricky enough that you’ll feel very impressed by yourself when it comes out of the oven. I’m sure my family are sick of my special happy dance reserved for cakes turning out. It’s so satisfying, I could eat nothing else for the rest of my life and be happy. Diabetic and under-nourished yes but happy nonetheless.
I first made it four years ago and I won’t lie to you (please read that in the voice of Nessa from Gavin and Stacey) it was pretty bad. A few trials later, I nailed it. Boom, how’d you like them apples. Soon after though I moved to Edinburgh and then Vancouver meaning my family didn’t get another taste. And they’ve never let me forget it. So, I should thank you lovely people on their behalf because it’s thanks to this blog and the superstars that read it I decided to break it out at home again sharing the results with my nearest and dearest.
What You'll Need
- 250g salted butter
- 250g caster sugar
- 500g of good quality dark chocolate (minimum 70% cocoa)
- 10 eggs (separated)
- Place all the butter and chocolate into a large bowl and cover with cling film. Heat this slowly over a bain-marie
- Do not stir or remove the cling film until it is completely melted and removed from the pot of boiling water. When melting chocolate any water that reaches the bowl will cause the chocolate to seize and the fats to separate
- When it is melted remove from the heat, stir thoroughly and leave to cool
- In a large bowl with an electric whisk mix the egg yolks and sugar for 10 minutes until they're pale and fluffy
- Pre-heat the oven to 180C
- Heavily grease a 9-inch, loose-bottomed, cake pan
- When the chocolate mix has cooled slightly, whisk it gradually into the egg yolks and sugar. The chocolate must be allowed to cool otherwise it will cook the eggs and nobody wants to eat that cake. As you mix in the chocolate, the batter will become very stiff, don’t panic
- In a large metal bowl whisk the egg whites until they reach a stiff-peak consistency meaning when you lift the whisks out peaks remain tall. It is crucial that the bowl is completely clean and free of grease or egg-shell because any foreign material will stop them whipping properly and the egg whites provide all the air so you need them on top form
- Using a large metal spoon pop 1 spoonful of whipped egg whites into the chocolate bowl and mix. Be quite vigorous, we’re sacrificing this spoonful to loosen the batter up so you can now gently fold in the remainder. Soft folding is the key, you need to keep the air whipped into the whites earlier to give the cake its rise
- Once all the egg whites are folded in, gently transfer the mix to the greased cake pan and bake for 30-40 minutes until cooked through. If you’re unsure gently press the top, if there's a little give but it's not completely soft it’s time to remove from the oven
- Leave to cool for 5-10 minutes before removing from the cake tin, when removed transfer to a wire rack to cool completely
Dusting with icing sugar is completely for aesthetic purposes so if you can’t be bothered, don’t do it.
You know me, I never suggest small slices of cake but on this one, I have to. It is so freaking rich and choc full of goodness, a small slice is all you need. Even better, have it with pouring cream or vanilla ice cream on the side and you are gonna have the best day. Walking on air with memories of this heaven that you made with your own fair hands. Aren’t you something?