And you know what? I absolutely loved it. Relatively easy to make with only a few more steps than a traditional chocolate cake of this type, the extra effort produces wonderfully dense, moist and gooey chocolate heaven. No-one will notice the lack of flour and after trying this out, I am seriously considering replacing this as my go-to chocolate cake recipe.
Ingredients: 300g plain chocolate, broken into pieces 225g salted butter, cubed 225g caster sugar 6 eggs, separated 2teaspoons vanilla extract 1 tablespoon icing sugar to decorate Optional: fresh raspberries to decorate Method:
- Preheat oven to 180celcius.
- Grease a 23cm cake tin and line with baking parchment. Set aside.
- Melt the chocolate over a double-boiler or using 30 second bursts in the microwave
- Stir in the butter until both are melted and combined.
- Stir in the caster sugar until combined.
- Add the egg yolks and vanilla extract until the batter is smooth and silky.
- Add 2-3 tablespoons boiling water to the batter, combine and set aside.
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- 1/3 at a time, fold the egg whites into the chocolate batter trying to keep as much air in as possible.
- Pour batter into cake tine and bake for 45-55minutes, until a knife inserted into the centre comes out clean.
- Allow to cool completely in the tin and then refrigerate for a minimum of 2 hours.
- Once ready to serve (or freeze) allow to warm to room temperature and remove from cake tin. Cut into slices or bite-size pieces.
- Decorate with fresh raspberries and sifted icing sugar.