I have always loved baking chocolate cakes. If you follow me on Instagram (@shivesh17), you’ll know how often I make chocolate cakes. My Back to Basics- Chocolate Cake is the most popular recipe on my blog and is definitely my favourite. But I’ll be honest here. There are days when I get bored of this basic chocolate cake and need something different! This is when this flour-less chocolate cake comes to the rescue. It has a flaky crust on the top and a rich moist layer below that- pure heaven!
This cake has just 4 ingredients. It is very important to use the best ingredients for this cake. Make sure you use the best available dark chocolate. When I want the best ingredients, I go straight to FoodHall. I look no where else.
The ingredients that go into this cake are dark chocolate ( I used Cocoa-Craft’s 52% Cocoa Dark Chocolate) , un-salted butter ( I used Elle & Vire), sugar and eggs. I love to dust this rich cake with confectioners sugar and decorate it with red-currants, raspberries and hazelnuts.
- 1 + 1/2 cups finely chopped dark chocolate
- 6 table spoons un-salted butter ( 85 grams), plus more for tin
- 6 eggs, separated
- 1 cup confectioner’s sugar
- to decorate- redcurrants/ raspberries/ hazelnuts
- Pre-heat your oven to 180C. Prepare your 9 inch springform tin by lightly brushing it with butter.
- On a double boiler, melt the chopped dark chocolate and butter. Take off heat and let it cool.
- Whisk in the six egg yolks to the cooled chocolate mixture.
- Using an electric or stand mixer, with the speed on high, beat egg whites until it becomes foamy.
- Add sugar in two halves and continue to beating until stiff peaks form.
- Using a spatula, carefully fold in the stiff egg whites into the chocolate mixture.
- Pour the batter into the prepared cake tin. Bake at 180C until the centre sets. This may take about 45-50 minutes.
- Let the cake cool completely before releasing it from the tin. Dust with powdered sugar and decorate with berries.
- Serve with ice cream or whipped cream.