Easy Flourless Chocolate Cake

A few days back one of my good friends, who is gluten-free celebrated their birthday and I wanted to make them a gluten-free chocolate cake to enjoy. I looked around for some recipes then came across The Loopy Whisk who makes the most incredible looking cakes and dishes.

She has a recipe for a 6-ingredient easy Flourless Chocolate Cake that looks amazing and because I have never made one of these cakes before and I really wanted it to be a success, so I trusted that The Loopy Whisk knew what she was talking about. Turns out she 100% does.

This cake is so good and light, it tastes a bit like a soft-baked chocolate mousse. I used 70% dark Lindt chocolate, so the bitterness was there, but it wasn’t overpowering at all. At first, I thought that this cake might need some whipped cream for the top, but turns out it doesn’t, it’s pretty perfect on its own. Soft, airy, chocolatey and really delicious! Also, it’s a breeze to mix up, in fact, it’s probably one of the easiest cakes I’ve ever made and one I will definitely make again!

Below is the recipe if you’d like to try it out and here are a few other links to some other chocolate cakes I have whipped up over the last little while 🙂

Black Magic Cake

Brooklyn Blackout Cake

Chocolate, Caramel and Coffee Bundt Cake

INGREDIENTS for a Easy Flourless Chocolate Cake:

• 300 g chopped dark chocolate, I used 70% Dark Lindt
• 140 g unsalted butter
• 8 eggs, separated
• 1 cup  or 200 grams white sugar
• 1/3 cup or 40 grams cocoa powder
• 1/2 tsp salt

DIRECTIONS:

1. Pre-heat your oven to 180 ºC and then line 23cm springform pan with baking paper. I also Spray and Cooked the sides.
2. In a heat-proof bowl above a pot of simmering water, melt your chocolate and butter together until nice & smooth. Set it aside to cool slightly.
3. To this mixture add the 8 egg yolks and whisk well. Then add the cocoa powder and salt, and mix until combined.
4. Using a stand mixer with a whisk attachment or a handheld mixer whisk the egg whites and sugar together until they form glossy, stiff peaks, they should look like a meringue mixture, 
5. Fold about a 1/3 of this into the chocolate batter to loosen it up. Then gently fold in the remaining 2/3 of meringue, being careful not to stir to hard and loose any air trapped in the whipped egg whites. The final batter will look a lot like a chocolate mousse.
6. Pour the cake batter into your prepared baking tin and smooth out the top.
7. Bake at 180 ºC for about 30 minutes or until risen and a crackly crust has formed on top. If you insert a knife into the centre of the cake, it should NOT come out clean, instead, it should have some half-baked batter and moist crumbs attached. You don’t want to over bake it. 
8. Take it out and allow it to cool in the pan for 10 mins before releasing it and allowing it to cool completely. As the cake starts to cool, it will sink slightly in the middle, that’s what should happen. 
9. Dust with some icing sugar and enjoy!