French Flourless Chocolate Cake
Annie Bell's French Flourless Chocolate Cake, a recipe recreated from her cookbook the Baking Bible. Gluten free and has a dense, fudgy creamy texture. Serve with Tea or as a dessert for Mom this Mother's Day.
Servings 8
Ingredients
for the cake
- 250 g unsalted butter diced
- 250 g dark chocolate broken into pieces
- 6 large eggs seperated
- 120 g caster sugar
for the glaze
- 100 g dark chocolate broken into pieces
- 3 tbsp strong black coffee
Instructions
- Preheat oven to 160C and grease a 20cm non-stick cake tin with a removable base
- Melt the butter and chocolate in a bowl over a pot of simmering water, stirring occasionally until melted. Remove from heat but keep over the pot of warm water.
- Meanwhile, whisk the egg yolks in a large bowl with half the caster sugar until pale and creamy.
- In a separate clean bowl, whisk eggs whites until stiff, ensuring to add the remaining caster sugar in three additions. The mixture should resemble a glossy meringue
- Fold melted chocolate mixture into the egg yolk and sugar mixture and then carefully fold in the meringue in two goes.
- Pout mixture into the prepared tin, tap on a work surface to remove bubbles and then bake for an hour or so (could be done around the 45min mark) until a skewer inserted comes out clean or with very little crumbs
- Let cake cool in the tin
- To make the glaze, melt chocolate in a bowl in the microwave, and then remove and whisk in the hot coffee until you have a smooth glaze.
- Remove cake from tin (i left mine on its base) and pour the glaze into the crater of the cake and top with decorations if desired.
- Cool completely in the fridge before eating
Notes
- You can use an electric hand mixer if you have one, otherwise, a good old fashioned whisk and patience is needed