Easy flourless chocolate cake

Easy flourless chocolate cake
  • Serves icon Serves 10
  • Time icon Hands-on time 20 min, oven time 40 minutes, plus cooling

A crisp outside and gloriously fudgy centre make this easy flourless chocolate cake the best of dinner party desserts. Make it up to two days before then serve warm with ice cream – heaven.

For a birthday or celebration, try our gluten-free chocolate and raspberry cake.

 

Nutrition: per serving

Calories
460kcals
Fat
31.9g (19.1g saturated)
Protein
5.5g
Carbohydrates
37.2g (37.1g sugars)
Fibre
0.8g
Salt
0.2g
Calories
460kcals
Fat
31.9g (19.1g saturated)
Protein
5.5g
Carbohydrates
37.2g (37.1g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

  • 150g milk chocolate and 150g dark chocolate, broken into chunks
  • 250g unsalted butter, plus extra to grease
  • 200g caster sugar
  • 4 large free-range eggs, separated
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar

 

You‘ll also need…

  • 23cm springform cake tin, base lined with non-stick baking paper and sides greased

Method

  1. Heat the oven to 180°C/160° fan/gas 4. Gently melt the chocolate and butter in a heavy-based saucepan, then stir in 100g of the sugar. Leave to cool slightly, then beat in the egg yolks and vanilla using a wooden spoon. Pour into a large mixing bowl.
  2. In a large, spotlessly clean bowl whisk the egg whites with an electric mixer until foamy, add the cream of tartar, then whisk until stiff peaks form when the beaters are removed. Whisk in the remaining sugar, 1 tbsp at a time, until thick and glossy.
  3. Mix a spoonful of egg white into the choc mixture to loosen it, then fold in the remaining whites in 2-3 additions. Using a large metal spoon and 
a figure-of-eight motion, scrape the sides of the bowl, then fold the mix over on top of itself, giving the bowl a quarter-turn each time. Scrape the bottom of the bowl too after each turn to incorporate all the mixture.
  4. Spoon the batter into the prepared tin, then bake for 40 minutes or until risen and the top starts to crack. Cool the cake in the tin. Serve warm or at room temperature with ice cream.

delicious. tips

  1. ‘Folding in’ is the term used when combining ingredients such as beaten egg whites or whipped cream into a base mixture in a way that will keep in all the whisked-in air for a beautifully light result. Add light mixtures to thick but first mix in a spoon of light mixture to loosen it up. Use a large metal spoon and work in a figure-of-eight motion. It’s crucial to be gentle.

    See this chocolatey bake in all its glory in our video…

  2. Make up to 48 hours ahead and store in a sealed tin or plastic container.

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