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:
- Preheat the oven to 160°C with the fan setting.
- Place the cake rack in the middle for baking.
- Butter a 22 cm ring-shaped cake pan without a hole, or a 24 cm deep pan.
- Line the base with parchment paper.
- Finely chop the chocolate and butter.
- Place them in a double boiler over medium heat to melt.
- Add the cognac (skip for gluten free).
- Let the cake mixture cool slightly.
- 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.
- 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:
- Bake for 30 minutes.
- The cake will rise significantly but will settle once out of the oven.
- Allow it to cool in the pan.
- It must cool completely before removing from the pan. If you try to remove it while warm, it will fall apart.
- Slice and serve with ice cream, whipped cream, or fruits.
For baking with conventional heat:
- Bake at 180°C for 35 minutes on the lower rack of the oven.
Source: Argiro Babarigou
