Flourless Chocolate Cake
A rich and decadent cake that melts in your mouth, perfect for gluten-free dessert lovers.
Ingredients
For the Cake
- 145 grams unsalted butter
- 300 grams dark chocolate or semi-sweet chocolate (45-70% cocoa) Use good quality chocolate.
- 5 large eggs, separated Egg whites will be beaten and added to the mixture.
- 150 grams caster sugar or granulated sugar
- 40 grams cocoa powder, sifted Plus extra for sprinkling.
- 1/4 teaspoon salt
- whipped cream and berries, to serve (optional)
Instructions
Preparation
- Grease a 9-inch round springform cake pan with butter and sprinkle the bottom and sides with cocoa. Tip the pan upside down to shake off any excess.
- Preheat the oven to 170°C (340°F) standard or 150°C (300°F) fan-forced.
- In a large heatproof bowl, combine butter and chocolate. Microwave in 30-second bursts, stirring until melted and smooth. Let cool slightly.
- In a large bowl, beat egg whites using an electric mixer on medium speed until foamy. Gradually add sugar, one tablespoon at a time. Keep beating until white and glossy with soft peaks.
- Add egg yolks to the chocolate mixture and whisk to combine. Stir in cocoa powder and salt until smooth.
- Gently fold about 1/4 of the beaten egg whites into the chocolate mixture using a spatula. Then add the remaining egg whites and continue folding until just combined.
Baking
- Pour the mixture into the prepared pan and smooth the top. Bake for approximately 30-35 minutes, or until a crust forms and the middle no longer wobbles.
Cooling and Serving
- Remove from the oven and place on a wire rack to cool completely. Avoid removing from the pan right away — it will sink.
- Dust the cooled cake with extra cocoa powder. Slice and serve with optional whipped cream or ice cream.
Notes
Don’t over-mix the batter as it will deflate the egg whites. Letting the cake cool in the pan is key to achieving the perfect fudgy texture. Variations include adding espresso for a coffee kick or swirling in peanut butter.