A flourless chocolate cake is a sure way to get a smile from friends this weekend, and is even suitable for those on a gluten free diet. It is an easy task, taking 5 minutes for preparation and just 30 minutes to cook.

Ingredients:

  • 450g chocolate (60-70% cocoa content)
  • 200g butter (at room temperature)
  • 5 large eggs (at room temperature)
  • 100g sugar
  • 4 tbsp cognac or dark rum
  • 2 pinches of salt

Optional:

  • whipped cream, fruits, or ice cream

Instructions:

  1. Preheat the oven to 160°C with the fan setting.
  2. Place the cake rack in the middle for baking.
  3. Butter a 22 cm ring-shaped cake pan without a hole, or a 24 cm deep pan.
  4. Line the base with parchment paper.
  5. Finely chop the chocolate and butter.
  6. Place them in a double boiler over medium heat to melt.
  7. Add the cognac (skip for gluten free).
  8. Let the cake mixture cool slightly.
  9. In a separate bowl, beat the eggs with sugar using a hand mixer for 6-7 minutes, until you have a fluffy cream with a pale yellow color. Peaks should form when you lift the mixer whisk.
  10. Fold the beaten eggs into the melted chocolate gently with a spatula until fully combined and pour into the prepared cake pan.

For baking the flourless cake:

  1. Bake for 30 minutes.
  2. The cake will rise significantly but will settle once out of the oven.
  3. Allow it to cool in the pan.
  4. It must cool completely before removing from the pan. If you try to remove it while warm, it will fall apart.
  5. Slice and serve with ice cream, whipped cream, or fruits.

For baking with conventional heat:

  1. Bake at 180°C for 35 minutes on the lower rack of the oven.

Source: Argiro Babarigou