When my sister said to me that instead of a present for Christmas she just wanted a chocolate cake I really had to get my thinking cap on! I needed something both eye-catching and delicious – and this is what I ended up with.
I knew I couldn’t get away with a chocolate sponge cake with the obligatory buttercream filling / topping – you can buy those anywhere. And while I could make a fancy looking Holiday Tree Bundt Cake that would be sure to look impressive, it probably wouldn’t taste like anything more than a whole lot of sponge.
So what I ended up with is the recipe you see here, one that contains a whole load of dark chocolate and butter, the texture moist and delicious, the flavour rich and chocolately. When I made this cake before I did so with flour included. This time around I skipped the flour entirely and added an extra egg to help it rise. It was still delicious!
We’ve opted to splatter the top of ours with a simple white icing; you could decorate yours however you see fit; a white chocolate frosting, formal zig-zag white lines, or whatever you feel will look nice. Play around and let your creativity out!
Recipe: World’s Best Flourless Chocolate Cake
Summary: This chocolate cake is dark and rich, full of chocolatey flavour. It’s gluten free but full of taste!
- 250g (8oz) dark chocolate, at least 70 cocoa solids, broken into chunks
- 250g (8oz) unsalted butter, cut into cubes
- 250g Golden Caster Sugar
- 5 medium eggs, separated
- 50g (1/2 cup) ground almonds
- Start by pre-heating your oven to 160 degrees c (320 f), and grease a 23cm (9 inch) spring form cake tin, lining the base with baking parchment.
- Next, put your butter and chocolate in a heat proof bowl over a pan of water on a low heat. Stir occasionally until melted.
- Meanwhile, whisk your egg whites until they hold firm peaks. In a separate bowl whisk your yolks with sugar.
- When the chocolate is melted, drizzle this into the yolk mixture while whisking.
- Finally, fold in the almonds.
- The next step is to incorporate your egg whites. Begin by adding stirring spoon of the white to the chocolate mix, then fold in the remainder with as gentle a touch as possible.
- Pour the cake mixture into the tin, and put into your oven for about 5 minutes or until it is cracked and set.
Reduce the sugar to 200g and the eggs to 4, as well as adding 50g of plain flour at the end (with the almonds) for a slightly different texture – but still just as delicious!
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6