Flourless dark chocolate cake
- February 2018
- Serves 12
- Hands-on time 20 min, Oven time 55-60 min, plus cooling
The Bourke Street Bakery mini-chain, in Sydney, is famous for its flourless chocolate cake. Thanks to this recipe, you can now recreate this fabulously indulgent, gluten-free bake at home.
You can also see our guide to chocolate, too, including how to curl it and pipe it.
- Gluten-free recipes
- 330g dark chocolate (55% cocoa)
- 240g unsalted butter
- 40g (sesame seeds)
- 160g hazelnut meal
- 8 eggs, separated
- 240g caster (superfine) sugar
- Preheat the oven to 150°C (300°F). Grease a 23 cm (9 inch) spring-form cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.
- Put the chocolate and butter in a large stainless steel bowl and set it over a saucepan of simmering water. Stir occasionally until melted. Remove from the heat and add the sesame seeds, hazelnut meal and egg yolks. Stir to combine, then set aside.
- Put the egg whites and sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Whisk to stiff peaks, then use a large spoon to gently fold in one-third of the chocolate mixture at a time, ensuring each batch is combined before adding the next. Pour the mixture into the prepared cake tin.
- Bake for 55–60 minutes, or until set. Cool in the tin for 5 minutes, before turning out onto a wire rack to cool.
This cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.
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