Flourless Chocolate Cake Recipe

Introduction

Dive into the indulgence of a flourless chocolate cake, a recipe that promises a rich, decadent experience without a trace of flour. This cake stands out with its simplicity and depth of flavor, making it an ideal choice for those seeking a gluten-free option or anyone looking to savor the pure joy of chocolate.

Ingredients

• 2 Sticks (1 Cup or 225g) Butter
• Dark Chocolate (60-70%, best quality, not chocolate chips), cut or broken into smaller pieces
• 7 Eggs, room temperature
• 1 Cup (200g) Granulated White Sugar
• Optional: Flavoring such as vanilla essence, almond essence, mint essence, orange zest, or your favorite liquor (about 1 tablespoon)

Preparation Steps

1. Melt Chocolate and Butter: In a medium-sized bowl over a saucepan of simmering water (or in the microwave), melt together the butter and dark chocolate, stirring occasionally until smooth. Set aside to cool slightly.

2. Whisk Eggs and Sugar: In a large mixing bowl or stand mixer, crack in the eggs and add the granulated sugar. Whisk starting at low speed and gradually increase to medium-high, until the mixture is light, fluffy, and has tripled in volume, about 5-15 minutes depending on your method.

3. Combine Chocolate Mixture and Eggs: Ensure the chocolate mixture is not too hot to avoid cooking the eggs. With the mixer on a lower speed, gradually mix about half of the chocolate mixture into the eggs until fully combined before adding the remaining chocolate. This process helps maintain the airiness of the eggs while integrating the rich chocolate.

4. Add Flavoring (Optional): If desired, add your chosen flavoring to the batter and mix until well combined.

5. Prepare Cake Tin: Pour the batter into a lined and foil-wrapped 8-inch cake tin. Place this tin inside a larger baking dish or roasting pan, filled halfway up with boiling water to create a water bath. This method ensures even baking and prevents the edges from drying out.

6. Bake: Preheat your oven to 160°C (325°F) and bake the cake for about 25 minutes. The center will appear raw and jiggly, which is expected. The cake will set as it cools down, thanks to the chocolate and butter solidifying.

7. Cool and Chill: Allow the cake to cool completely in the pan before transferring it to a serving plate. Wrap it in plastic wrap or place it in a container, then refrigerate for at least 6 hours or overnight.

8. Serve: Enjoy the cake straight from the fridge, dusted with icing sugar, and optionally served with fresh fruit, whipped cream, or a berry coulis. Its richness means a small slice goes a long way, but its deliciousness may tempt you for more.

Conclusion

This flourless chocolate cake is a testament to the elegance and richness that can be achieved with minimal ingredients. Perfect for special occasions or as a luxurious treat, it's a recipe that chocolate lovers will adore and come back to time and again. Whether you're gluten-free or simply a chocolate aficionado, this cake is sure to impress with its sophisticated flavor and velvety texture.