Flourless Chocolate Cake
Indulge in the rich and decadent flavors of this chocolate cake, made with a velvety smooth texture and a burst of summer berries on top. This dessert is perfect for any occasion, whether you're celebrating a special event or simply craving a sweet treat. Serve this delightful cake to impress your guests and satisfy your chocolate cravings!
— Constant Cookbook
Ingredients
- 300g/10½oz plain chocolate
- 225g/8oz caster sugar
- 175ml/6fl oz boiling water
- 225g/8oz salted butter
- 6 free-range eggs
- 1 tsp instant coffee
- 2 tsp vanilla extract
- 200ml/7fl oz crème fraîche
- 255g/9oz summer berries
- 1 tbsp plain chocolate
- , to dust Icing sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
- Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
- In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
- Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.
- To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 1 cake
Comments
No comments found.