May 15, 2011

Flourless Chocolate Cake

I made this cake for Easter Sunday lunch recently and it was a huge hit! The cake is rich but light, almost like a cooked mousse. This recipe can be a bit tricky but if you are organised and follow the steps carefully it will be well worth the effort. I garnished with berries and cream, but you can also sift over icing sugar.

Flourless Chocolate Cake
 
Prep time

Cook time

Total time

 

Author:
Serves: 10

Ingredients
  • 400g good quality dark chocolate
  • 6 eggs seperated
  • ⅔ cup caster sugar
  • 300ml whipping cream
To decorate
  • 200ml whipping cream
  • 2 punnets of your choice of berries
  • Icing sugar

Instructions
  1. Preheat the oven to 175°C. Spray a 20cm round cake tin with cooking oil and then line tin with baking paper (the oil acts as a temporary adhesive for the paper).
  2. Melt the chocolate in a stainless steel bowl set over a saucepan of hot water or in the microwave. Let the chocolate cool slightly once completely melted.
  3. In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.
  4. Add the slightly cooled chocolate to the egg yolk mixture and stir until completely incorporated. Then stir in half the cream. Set aside.
  5. Whip the remaining cream until soft peaks form. Set aside.
  6. Start whisking the egg whites in a very clean bowl. When soft peaks start to form, slowly add the remaining sugar and whip until very firm.
  7. Fold the whipped cream into the chocolate mixture.
  8. Finally, fold in the whipped egg whites until just combined, you don’t want to lose any of the air you have created.
  9. Pour into the cake tin, put the tin in a baking tray and add enough hot water to come about 2.5 cm up the outside of the tin.
  10. Bake for 45 minutes at 175°C. Then turn the oven down to 150°C and bake for a further 45 minutes.
  11. Turn the oven off and leave the cake in the oven for 20 minutes.
  12. Once cake has completely cooled turn it over onto a plate or cake stand.
  13. Decorate with whipped cream and berries, or a dusting of icing sugar.

4 Comments

  • This looks amazing! Definitly going to give this a try :)
    Love from the other side of the country xx

    • Thanks Jill!

      xxx

  • Do you think I could make this with coconut cream instead of whipping cream?

    • Definitely give it a go and let me know! I can’t see why it wouldn’t work, but then again baking is fickle :)

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