Flourless Chocolate Cake

  • Prep Time: 5 minutes
  • Cooking Time: 65 minutes + cooling
  • Servings: 8
Jump To Recipe

Eggs are the foundation of this recipe made with easily obtained ingredients. It is gluten-free, rich and luscious. Do not be dismayed it will crack. That is the nature of a cake like this.

Ingredients

  • 200 g butter, chopped, plus extra for greasing
  • 200 g dark chocolate (70%), broken up
  • 1 tablespoon strong coffee
  • 6 large eggs, separated
  • 1 ¼ cups (275g) caster sugar
  • ½ cup (50g) cocoa powder

 

To serve

  • 250g raspberries or strawberries
  • Icing sugar to dust
  • Thick cream or ice-cream

Instructions

  1. Preheat the oven to 160ºC. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
  2. Combine butter and chocolate and either melt in microwave on medium in 2 x 1 minute bursts, stirring each time; or place in a medium heatproof bowl over a pan of simmering water on medium-low heat. Melt, stirring occasionally until smooth and glossy. Remove from heat and stir in coffee.
  3. Combine sugar and yolks and beat in electric mixer for 7 minutes, or until pale. Sift in the cocoa powder, then gently fold through to combine. Stir in the melted chocolate mixture.
  4. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Fold 1/3 through the chocolate mixture, then gently fold through the remainder until smooth.
  5. Pour into prepared tin and place in oven for around 1 hour, or until an inserted skewer comes out clean.
  6. Allow to cool completely before removing from tin. Decorate the centre of the cake with berries and dust with a little icing sugar. Serve with thick cream or ice-cream.

Notes

Created by: Lyndey Milan for Pace Farm Eggs

Photography by: Jean Paul Urizar

Search
More Recipes

Keep in touch!

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE

Connect with me on:

Get Weekly Updates
RECIPES, TIPS, WINE, TOURS & MORE