Recipe: Flourless chocolate cake
Everyone needs a recipe for flourless chocolate cake in their arsenal for those times when they need a dessert for their chocolate-loving gluten-free or low-carb friends.
Despite using milk chocolate, this cake eats like a dark chocolate cake. This is because there is no added sugar and there is additional cocoa powder. If you like sweet cakes, feel free to either add some sugar or other sweetener. You could also use drinking chocolate powder (sweetened with either sugar or natural sweetener depending on your needs), which will make the cake less intense in the chocolate front.
This recipe uses cold brew concentrate or espresso to complement the chocolate flavour. You can sub decaf coffee for a low caffeine option, or milk if you want to avoid coffee.
If you love chocolate as much as I do, I recommend serving this cake with a dusting of cocoa powder. Feel free to dust it with icing sugar instead, and/or serve it with berries, cream, crème fraiche or ice cream on the side.
Flourless chocolate cake
Equipment
- 1 springform pan
- baking paper
- 1 whisk
- 1 spatula
- oven
Ingredients
- 150 g milk chocolate
- 85 g salted butter
- 3 large eggs
- 30 g cocoa powder
- 85 g almond flour
- 2 tbsp cold brew concentrate or espresso
To serve
- 1 tsp cocoa powder, optional
Instructions
- Preheat oven to 150°C.
- Line the bottom and sides of a small springform pan with baking paper.
- Place chocolate and butter, both in large chunks, in a bowl. Place the bowl over a small pot or saucepan with boiling water until the chocolate and butter are fully melted, stirring often with a whisk or spatula.
- Separate egg yolks and whites. Lightly whisk the yolks until homogenous. Whisk the whites either by hand or with an electric blender until nice and firm.
- In a large bowl, place cocoa powder and almond flour, mix well. Add the chocolate mixture, egg yolks and coffee, mix well with a whisk or spatula.
- Gently fold egg whites into the batter using a spatula until fully combined.
- Place cake pan in the oven. If you have an instant read thermometer, bake until the centre of the cake reaches 92-93°C. This will take approximately 50 minutes.
- Turn off oven and leave cake in for an extra 5 minutes.
- Take cake off the oven and place on a cooling rack or trivet. When the outside of the pan has cooled down, disasemble and place cake on a dish or board.
- Using a fine sieve, dust cake with a teaspoon of cocoa powder, slice and enjoy.
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