Oh my goodness it’s a flourless chocolate cake! Who else adores this classic baked good?? You can do know wrong with one of these babies! Have a special occasion coming up? Impress your guests with this decadent dark chocolate flourless cake, trust me, they’ll be asking for the recipe! This cake is easy to prepare, family friendly and oh so delicious!!
You guys… As you know I love to be honest with you and when I tell you I had no recipe prepared for today I wasn’t lying! But I suddenly remembered this wonderful gluten free flourless chocolate cake recipe from a while ago that my Mum introduced me too and I just had to make it right away. When I get an idea in my head, I have to do it, no matter what! Today it was this cake. So I quickly ran around the kitchen like a blue arse fly to make this flourless cake. I urge you, please let the cake cool down completely in the fridge as per stated in the recipe. As I was rushing (never rush a good classic cake) but as I mentioned, once I get an idea in my head, I have to execute it ASAP!
Let’s get onto this AMAZING chocolate flourless cake that has an added bonus, it’s completely gluten free, duh!! Ok ok, so my Mum made this many moons ago and I had to share it with you guys. This recipe is not my own, but what is this good food world without sharing other’s great recipes?! This flourless chocolate cake recipe is actually from Sophie Dahl from BBC Food. It’s delicious, it’s simple, it’s a beauty and it’s an absolute classic! Convinced??
I welcome you to serve your chocolate cake with whatever you desire. I recommend fresh fruit such as berries accompanied by cream or custard with a dusting of icing sugar. Today I served mine with a dusting of cacao powder. I hope you enjoy this velvety smooth chocolate cake, it’s a winner in my books and i’m sure it will be a winner in yours after your first bite!
- 300g dark cooking chocolate, broken into pieces
- 225g caster sugar
- 225g salted butter, cut into cubes
- 1 tsp instant coffee granules
- 2 tsp vanilla bean extract
- 175ml boiling water
- 6 eggs, separated
- Cacao powder for dusting
- Preheat oven to 180ºC (356ºF) and line the base of a 9 inch springform tin with parchment paper. Grease the sides with butter or coconut oil.
- In a high speed food processor, pulse chocolate and sugar together until a fine crumb/powder.
- Add the butter, coffee, vanilla, boiling water and egg yolks. Blend until well combined and smooth.
- Pour chocolate mixture into a large mixing bowl, set aside.
- In a clean bowl, whisk egg whites until stiff peaks form.
- Gently fold egg whites into chocolate mixture until just combined.
- Pour batter into prepared pan.
- Bake for 45-50 minutes or until the cake springs back when touched and it doesn’t wobble.
- Allow cake to cool for 15-20 minutes in the pan then transfer to the refrigerator to cool completely before removing, approx. 2 hours.
- Gently remove cake from pan.
- To serve, lightly dust with cacao powder.
- Optional Toppings: Add fruit, cream or icing sugar.
Ensure not to over mix the batter when folding the egg whites into the chocolate mixture, this will cause the egg whites to lose too much air therefore resulting in a flat cake.
For best results, ensure your bowl is clean from water, oil or grease before whipping egg whites, and there is no bits of egg yolk in your whites.