Cookbook:Flourless Chocolate Cake

Flourless Chocolate Cake
Category	Cake recipes
Servings	8 serving
Time	30 minutes (refrigerated overnight)
Difficulty

Cookbook | Ingredients | Recipes | Desserts

Flourless chocolate cake is a type of baked chocolate confection. Without flour to provide structure, it is dense and rich. It requires baking and then refrigeration to set.

Ingredients

• ½ cup (120 g) white granulated sugar
• 4 eggs
• ¾ cup (150 g) unsalted butter
• ¾ cup (150 g) chocolate (suitable for melting)

Procedure

1. Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).
2. Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.
3. Beat eggs and sugar in a bowl until the mixture is creamy.
4. Gradually mix in the melted chocolate along with any other variants (see below).
5. Pour mixture into mould (baking tray or 8 individual moulds).
6. Cover moulds with aluminium foil and place the moulds in a deeper baking tray.
7. Pour boiling water into the deep baking tray at a depth that is half that of the moulds.
8. Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.
9. Remove from oven and allow to cool at room temperature.
10. Cool for approximately 10 hours in a fridge.
11. Remove from mould, place on a plate and garnish.

Notes, tips, and variations

• The cake can be made to set without refrigeration, by the addition of ½ tsp (3.7 g) guar gum or ¼ tsp (1.9 g) xanthan gum, dispersed in the chocolate mixture.
• Try adding 1 tablespoon (15 ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract, and/or ⅓ cup (90 ml) of strong brewed coffee into the final mixing process for extra flavour.
• Whipped cream, chocolate, and/or a dusting of icing sugar are all suitable garnishes.
• Try various baking pans and moulds for different shaped cakes.