Flourless Chocolate Cake

Let’s start with something everyone loves,  chocolate cake!

Yes, it’s undeniably ugly.  This one doesn’t come out all “pretty”.  It rises wayyyy up in the oven, and then sinks right down when you pull it out.  Some would look at that as a cake disaster, I look at that as an opportunity to smother the cake with chocolate frosting and strawberries.  All that “ugliness” will disappear, and no one will ever know.  Unless you tell them of course.  But really, why would you?  It can be our little secret.

Or just cut it up and eat it.  Sometimes I just can’t wait that long.

Just look at that gooey chocolatey goodness oozing out.

This cake is my favourite ingredients all mixed together and baked.  Eggs, Chocolate, Nuttelex, Sugar.  That’s it.

It’s so simple you won’t know what to do with yourself.

Some melting, some mixing, some beating, some folding.

Some (sunken) cake.

Remember:  Frosting and strawberries.  I promise, they will make everything better.

Flourless Chocolate Cake

200g Dark Chocolate
(You can get dark chocolate that has no milk products,
you just need to check the ingredient listing)
200g Nuttelex
220g Sugar
4 Eggs, seperated

1 21cm round cake tin, pre-greased/papered.
Baking paper should be 1-2cm higher than the tin as this cake loooves to rise.

Preheat your oven to 180 c

Melt the chocolate and Nuttelex together.  Then take it off the heat and allow it to cool slightly.
(I feel) The best way to do this is in a bowl sitting over a saucepan with hot water on the stove.

Separate the egg yolks if you haven’t already.  Add those yolks to HALF the sugar and mix.

Combine the chocolate mixture and the egg/sugar mixture.  Set aside.

In a large mixing bowl, beat the eggwhites until they get all frothy, and then start adding the remaining sugar until “stiff peaks” form.

Transfer that onto the top of your chocolate mixture, and gently fold it through.

Transfer into your pre-lined cake tin, and bake for around 40 minutes.

Note:  A skewer will NOT come out clean.  This is a ooey gooey chocolate cake!
The top of the cake will form a crust like look, which may crack when touched, and the cake will pull away from the edges of the tin slightly. 

Allow it to cool slightly in the pan before transfering it to a serving plate.  Whether you want to wait till it cools completely or eat it when it’s still warm is totally up to you!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s