Flourless chocolate cake

Flourless chocolate cake - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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You won’t believe there’s no flour!

You won’t believe there’s no flour. A flourless, gluten-free fudgy chocolate cake, perfect for chocolate lovers. Simple and quick to make. This cake will satisfy your biggest chocolate cravings. It’s moist on the inside, a little crumbly on the outside and perfect with whipped cream and berries. You can also have it on its own, just sprinkle a little chocolate powder or cacao on top. Perfect with that cut of coffee or tea.

You can use a stand mixer, hand mixer or if up to it, a hand whisk. If you preheat your oven, it can be made in 45 minutes.

There’s many other options for toppings, like salted caramel, home made berry coulis, hazelnut or peanut spread, there’s no limit, use your imagination.

Ingredients

6.5oz - 185g dark cooking chocolate (60-70% cocoa)
5 tbsp - 75g butter
1 pinch of salt
6 egg yolks
6 egg whites
3/4 cup - 150g of sugar
2 tablespoons cocoa powder
1 ¼ cup - 250g mixed berries
1 cup cream
¼ tsp almond essence
1 tbsp Powdered sugar

Steps

Step 1
Preheat the oven to 320°F – 160°C
Step 2
Butter a 9-inch round (springform is easier) cake pan, then line the bottom with parchment paper trimmed to fit.
Step 3
Place all the dark chocolate and butter in a small microwave proof mixing bowl. Melt the dark chocolate and the butter in the microwave or use a bain-marie. (Bowl over saucepan, with 1 inch simmering water) Once melted, mix well until smooth, add one tablespoon cacao powder and continue mixing. Set aside to cool slightly.
Step 4
In a large mixing bowl, add the yolks, half the sugar, whisk until it forms ribbons by electric mixer or by hand using a whisk.
Step 5
In another large mixing bowl, add the egg whites and whisk. Halfway through, add the sugar. Continue until it reaches medium soft peaks.
Step 6
Pour the melted butter chocolate mixture directly into the whipped egg yolks, add the powdered chocolate and mix well using a spatula.
Step 7
Gently fold the egg whites into the mixture. Start with a third of egg whites, mix well, quite vigorously, then add another third which you fold in gently. Fold in the last third. Don’t overwork it.
Step 8
Pour the mixture into your cake pan. Smoothen then, tap the pan on the bench a few times to remove any air bubbles. Bake in oven at 320°F – 160°C for 30-40 minutes.
Step 9
While the cake is baking, get your strawberries trimmed, washed and cut in half.
Step 10
Whip the cream with the almond essence. Refrigerate until ready.
Step 11
Once cake is cooked, there should be no jiggling. Don’t overcook it as it will go dry. Leave to cool, it will collapse, that’s normal. Run a knife or spatula around the sides to release the cake. Peel away parchment paper. Cake should be moist and fudgy. Sprinkle cacao powder if serving as is.
Step 12
Otherwise, garnish with cream, then berries. Sprinkle a little powdered sugar (icing sugar). Small mint leaves also look great.

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