The first time that I tried a flourless chocolate cake was at a restaurant which was known for it's desserts. The flourless cake was flawless. It had a perfect crackled meringue like top and the most gooey centre.
I was truly shocked when I learnt that it was quite easy to make so I gave it a go. Just mix eggs and the other ingredients together with a whisk and bake it in an oven. I tried making it a couple of times and it was always really good but never quite like the one that I had tasted at the restaurant.
At some point, I stumbled upon a recipe which was a little different from the others. This one recommended separating and whisking the egg whites first and adding the yolks to the melted chocolate before combining them together. Seemed interesting enough so I decided to try it out.
I was MINDBLOWN! This was exactly like the one that I had relished the first time. With only 5 main ingredients, this recipe is truly sensational and I really hope that you give it a try.
Our Flourless Chocolate Cake has a meringue like chewy crust and a fudgy gooey interior. Flourless and made with just brown sugar, this is the ultimate show-stopping gluten free dessert.
Preheat your oven to 170ºC. Grease and line a 9 inch spring form pan with some butter.
Place a bowl over a saucepan which contains a little bit of water over medium heat. You can add in your chocolate and butter and let it melt. Now set it aside to cool down a bit.
Put the egg whites into the bowl and whisk with a standing or hand held electric beater till foamy. Now slowly start adding in your powdered brown sugar to the egg whites and whisk the whites till they become thick and stiff peaks. the meringue should hold on the whisk and it should have a lovely glossy sheen.
Now add the egg yolks to the melted cooled chocolate and quickly mix it together. Sift in your cocoa powder and instant coffee and whisk the mixture. You can add in the pinch of salt at this stage.
Add a quarter of the meringue to the chocolate mixture and fold it in. Now you can finally add your entire meringue mixture and gentle fold it into the cake batter. Try not to mix it too much otherwise you will lose all the air.
Pour the cake batter into the prepared baking tin and place in the oven for approximately 30 to 35 minutes or until the cake is no longer wobbly. Once ready remove it from the oven and leave it to cool. It will sink a little bit as it cools. Sift a little cocoa powder on top, cut into slices and serve warm.
Ingredients
Directions
Preheat your oven to 170ºC. Grease and line a 9 inch spring form pan with some butter.
Place a bowl over a saucepan which contains a little bit of water over medium heat. You can add in your chocolate and butter and let it melt. Now set it aside to cool down a bit.
Put the egg whites into the bowl and whisk with a standing or hand held electric beater till foamy. Now slowly start adding in your powdered brown sugar to the egg whites and whisk the whites till they become thick and stiff peaks. the meringue should hold on the whisk and it should have a lovely glossy sheen.
Now add the egg yolks to the melted cooled chocolate and quickly mix it together. Sift in your cocoa powder and instant coffee and whisk the mixture. You can add in the pinch of salt at this stage.
Add a quarter of the meringue to the chocolate mixture and fold it in. Now you can finally add your entire meringue mixture and gentle fold it into the cake batter. Try not to mix it too much otherwise you will lose all the air.
Pour the cake batter into the prepared baking tin and place in the oven for approximately 30 to 35 minutes or until the cake is no longer wobbly. Once ready remove it from the oven and leave it to cool. It will sink a little bit as it cools. Sift a little cocoa powder on top, cut into slices and serve warm.
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