Flourless chocolate cake
Everyone needs a recipe for flourless chocolate cake in their arsenal for those times when you need a dessert for your chocolate-loving gluten-free or low-carb friends.
Servings 8 servings
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.