Flourless Chocolate Cake

Flourless Chocolate Cake

(Recipe adapted from NINA Capri’s Guiaduia Cake)

We made this on my sister’s birthday a few weeks ago and I increased the amounts from the Capri cookbook and made it all dark chocolate. It is very important to use good quality dark chocolate and butter for this as these are basically the main ingredients. 

The folding is key here so take your time here. Don’t open the oven until the time is up and leave it to cool completely.  If using a larger cake tin, then the time will be a bit shorter. 

Ingredients:

Serves 10

Gluten-Free

450g good quality dark chocolate (70% cocoa)

225g good quality unsalted butter, diced and soft

9 eggs, separated

Few drops of lemon juice

Pinch of sea salt

140g caster sugar

Preheat oven to 165 degrees and line a 10-inch cake tin with baking parchment. 

Melt the chocolate and butter gently over a bains-Marie until melted and remove from heat.  Slowly mix in the egg yolks one at a time into the chocolate mix. 

Whisk the whites in a mixer with the lemon juice and sugar to form stiff peaks.  Use a spatula to fold a quarter of the whites into the chocolate batter. 

Continue adding in a quarter at a time until all is carefully mixed in. 

Slowly pour into prepared tin and place into the oven for about 35 minutes until the cake has begun to come away at the sides a little. 

Leave to cool completely and it is ready to serve with a dollop of crème fraîche.