Description
A rich and indulgent flourless chocolate cake that’s perfect for gluten-free dessert lovers.
Ingredients
Scale
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve (optional)
Instructions
- Grease a 9-inch round springform cake pan with butter and sprinkle with cocoa powder.
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced ovens.
- In a large heatproof bowl, combine the butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Allow to cool slightly.
- In a separate bowl, beat the egg whites until foamy. Gradually add sugar while continuing to beat until the mixture is glossy and forms soft peaks.
- Add the egg yolks to the cooled chocolate mixture and whisk until smooth. Mix in the sifted cocoa powder and salt.
- Gently fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining meringue until well combined.
- Pour the mixture into the prepared pan, smooth the top, and bake for 30-35 minutes or until set.
- Once baked, cool completely in the pan. Dust with cocoa powder before serving, and optionally serve with whipped cream or ice cream.
Notes
Serve warm or at room temperature with whipped cream or ice cream. Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg