210 grams of caster sugar 4 eggs, separated into yolks and whites 23 centimetre cake tin, greased and lined with baking paper.
Step 1) Preheat your oven to 180 degrees for a fan forced oven, or 150 degrees for your conventional oven.
Step 2) Melt chocolate in a heatproof dish, such as a small metal mixing bowl, over a pot of simmering water on low heat. Be very careful not to overcook as this can happen very quickly. You can use your microwave to melt the chocolate, again keeping a close eye on it.
Step 3) Beat the egg yolks with half of the sugar, then gently
fold in the melted butter and chocolate.
Step 4) Beat the egg whites until bubbly, add the remaining
sugar and beat until soft peaks form. Do not overbeat.
Fold this into chocolate mixture gently.
Step 5) Pour mix into baking tin and place in the oven. Cook for approximately 40 to 45 minutes.
Step 6) When cooked, leave to stand in tin for 15 minutes. Turn out onto cooling rack and leave for a further 10 minutes to cool completely.
Step 7) Serve with strawberries and whipped cream with a mint leaf to garnish.
Oh this sounds delicious sara! I've never tried a flourless chocolate cake before, but this just sounds divine! Does it rise at all without the flour? Or is it just quite a flat cake? I'm very interested to give it a go!
Cheers for the recipe.
Hi Natasha, yes it does rise but not as much as if it had flour. You can also place the cake tin in a dish filled with hot water and bake it, like a custard almost but I prefer just baking it. Let me know how it goes x
By Sara K - senior reviewer Wednesday, 29th of June @ 01:54 pm
Please convert the grams and size of pan to inches.
By linda142 - reader Sunday, 13th of May @ 07:40 pm
Is the temo 150 degrees F?
By linda142 - reader Sunday, 13th of May @ 07:41 pm