Flourless chocolate cake
- Preparation and cooking time
- plus cooling
- More effort
- Serves 10 - 12
- 225g salted butter , cubed, plus more for the tin
- 300g dark chocolate , roughly chopped
- 1 tbsp coffee powder
- 6 large eggs , whites and yolks separated
- 100g soft light brown sugar
- 200g caster sugar
- 2 tsp vanilla paste
- 30g cocoa powder
- berries , to serve (optional)
- STEP 1
Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- STEP 2
Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- STEP 3
Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- STEP 4
Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.