Flourless Chocolate Cake
Fudgy, dense and rich this flourless chocolate cake recipe doesn't need anything other than a spoonful of tart Greek yogurt to be served and thankfully it comes together quickly!
Servings 10
Calories 386kcal
Ingredients
- 225 grams / 7.9 ounes butter cubed
- 200 grams / 7 ounces dark chocolate broken into pieces
- 330 grams / 6 large eggs separated
- 200 grams / 1 cup superfine/caster sugar
Instructions
- Preheat the oven to 190°C/375F and line a cake tin with.
- Heat a saucepan with water 2 inches high on medium heat and place the chocolate and butter into a bowl and sit on top of the simmering water.
- Stir the chocolate and butter until smooth and no lumps remain.
- Set aside to cool.
- In a bowl, whip the egg whites until stiff, approximately 3-4 minutes with a hand beater.
- Add the sugar a tablespoonful at a time while continuing to beat the egg whites, incorporating for 20-30 seconds until the sugar has dissolved.
- Add the egg yolks into the fluffy egg whites and beat on medium until well combined, approximately 1 minute with a hand beater.
- When the bowl of the chocolate feels cool to the touch, pour into the egg mixture and fold until well incorporated.
- Pour into your prepared cake tin and bake for approximately 50 minutes until the cake has risen and a skewer comes out clean in the center.
- Remove and allow to cool, the cake will fall in the center within 5 minutes of being removed from the oven.
- Allow to cool in the tin and then place on a serving plate.
- Sprinkle a little powdered sugar on top.
- Slice and serve with a dollop of thick Greek yogurt or cup of milk.
- Dig in!
Notes
- Temperature of melted chocolate and butter: The chocolate and butter mix needs to have cooled enough that the bowl is cool to the touch before you can add to the eggs so that you do not lose any volume in those eggs.
- Folding the chocolate through the eggs: Due to the density of the butter and chocolate being heavier than the whipped eggs, the chocolate will remain at the bottom of the bowl so you want to scrape the base of your bowl as you fold them together.
- Color of the top of your cake: Due to the amount the cake rises in baking, often one side will become quite dark, this is common and won't affect the taste of your cake, if the entire top becomes dark, remove it from the oven, lower the temperature to 170C/340 if a skewer doesn't come out clean and return at the lowest shelf to continue baking with aluminum foil over the top until a skewer comes out clean.
- Cake tin: The round pan used here was a 20cm or 8 inches springform pan. It is not recommended to use a cake tin larger than 23cm's or 9 inches as the result would be cake with less height.
- Keeping the cake: The cake will keep well covered in a container for up to 4 days.
Nutrition
Calories: 386kcal