Flour-less Chocolate Cake
Posted: 01 March '10 by Niall
Easy flour-less chocolate cake
As another weekend drew to a close, I thought that Kelly and I deserved a treat before getting back to the daily grind. When it comes to treats in our house, that means chocolate.
Here’s a recipe for a rich, moist chocolate cake.. And it’s easy. Three ingredients, that’s all!
It’s also a flour-less cake, making it suitable for coeliacs.
You can see more photos hereImage 1Image 2Image 3Image 4Image 5Image 6Image 7
Ingredients
- 450g of dark chocolate, roughly chopped
- 150g of unsalted butter – and a little more for greasing the cake dish
- 5 large eggs, separated
I’d also recommend some whipped cream and/or some ice-cream to serve with the cake – it’s so chocolate-y that you’ll need it!
Method
- Preheat your oven to 375F/190C.
- Take a saucepan, half fill it with water, and put it on a medium heat.
- Place the chocolate and butter in a heatproof bowl and set it over the saucepan of simmering water, making sure that the bottom of the bowl is not touching the water, stirring the mixture as it melts.
- Remove the chocolate mixture from the heat and allow to cool slightly.
- Butter the cake dish and line with a parchment circle then butter the parchment.
- Separate the egg yolks from the egg whites and put into two large bowls.
- Whip the egg whites until stiff peaks are formed and the whipped egg-whites do not move as you tilt the bowl (you’ll see that Kelly bravely volunteered for the age-old test for telling whether egg-whites are ready – if you can hold the bowl upside-down over your head without getting covered, they’re ready!).
- In the other bowl beat the egg yolks together.
- Add the egg yolks to the cooled chocolate, stirring lightly until the chocolate and egg yolks have mixed together.
- Using a metal spoon, fold in some of the egg whites into the chocolate mixture, followed by the remaining egg-whites when this first amount has been thoroughly folded in. When folding use light, circular motions with the spoon – do not mix – the idea is to keep air in the mixture. Fold until no white remains without deflating the batter.
- Pour your cake batter into prepared cake dish. The batter should fill the pan 3/4 of the way up the sides.
- Bake for 25 minutes -the top of the cake should have a firm crust, like the top of a brownie.
- Remove the cake dish from the oven and allow it to cool for 10 minutes or so before trying to slice or un-mould the cake.
- Serve with cream and/or ice-cream.
Enjoy!
Tags: chocolate, coeliac, dessert
Categories: Biscuits and Cakes > Dessert Course > Featured Post > Recipes
Mmmm, the chocolate cake looks great..