Flourless Chocolate Cake

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Ingredients

200g dark chocolate (I like to use Lindt 70% cooking chocolate)

200g unsalted butter 

150g light brown sugar

5 eggs, separated

50g caster sugar 

Mix of berries to decorate (optional)

 

You will also need

A 9 inch springform cake tin 

Parchment paper 

Butter to grease

 

Method

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1. Preheat your oven to 160ºC fan (180ºC if you don’t have this function). Lightly grease the cake tin with some butter and place a disc of parchment paper on the base.

2. Roughly chop the chocolate and place in a heatproof bowl along with the butter. Place the bowl over a pan of simmering water and leave to melt, stirring occasionally. Remove from the heat and leave to cool for 5 minutes.

3. In the bowl of a stand mixer, (or using handheld electric beaters) whisk the light brown sugar and the egg yolks until light and fluffy. This should take around 5 minutes. 

4. With the beaters on low speed, gradually add the chocolate mixture until fully combined. 

5. In a clean bowl and using a clean whisk (or beaters), whisk the egg whites to soft peaks. With the beaters on, gradually add the caster sugar until you have glossy stiff peaks. 

6. Using a spatula, stir one spoon-full of the egg whites into the chocolate mixture until fully combined. This will help loosen your mixture and make it easier to incorporate the rest. 

7. Gently stir in the rest of the egg whites. I tend to do this in two or three additions to avoid over stirring and loosing too much air.

8. Once all egg white is combined and there are no white streaks, pour the cake mix into your prepared tin and bake in the middle of the oven for 25-30 minutes. Remove from the oven and allow to cool.

9. Remove from the tin and decorate with a mix of berries (optional). 

 

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