I was on the hunt for a good flourless chocolate cake recipe after I have tasted one at a Belrose cafe. I was attracted to this recipe because of the use of semi-sweet chocolate and it doesn't contain almond meal, baking powder nor cocoa powder.
I have developed some wheat intolerance so I am trying to reduce / avoid having too much of wheat products.
My first attempt of making this cake was a disaster. I wasn't sure what went wrong but the entire cake fluffed up in the oven like a GIANT SOUFFLE - then collapsed and burnt! Haha! The worst disaster I have ever had in my kitchen.
My second attempt was a success. This cake has a beautiful sticky chocolaty texture and this recipe is a keeper.
French Flourless Chocolate Cake Recipe (Gluten & Nut-Free) (Serves 12)
(Adapted from www.cacaoweb.net)Ingredients
- 7 oz (200 g) semisweet chocolate (45-50 % cocoa)
- 4/5 cup (200 g) butter
- 1 cup (220 g) sugar
- 4 eggs, separated
Method
- Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
- Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
- Break the chocolate into small pieces and melt it with butter over hot water.
- Beat the egg yolks with half of the sugar.
- Fold in the melted butter and chocolate mixture.
- Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
- Fold in the beaten egg whites.
- Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.
- Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!
Serving Suggestion: The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.