Flourless Chocolate Cake
A wonderfully rich and chocolatey flourless chocolate cake that's perfect for dessert with fruit and a dollop of cream
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Servings: 10 slices
Ingredients
- 250 g dark chocolate
- 125 g unsalted butter
- 175 g light brown soft sugar
- 1 tsp vanilla extract (optional)
- 1/2 tsp sea salt (optional)
- 1 tsp instant coffee (optional)
- 4 medium eggs
- 50 g cocoa powder (plus extra for decoration)
Instructions
- Preheat the oven to 180ºc/160ºc fan and line an 8" cake tin with parchment paper
- Add the dark chocolate and butter to a bowl and melt - you can do this in the microwave, or in a bowl over a pan of simmering water
- Once melted, add in the sugar, vanilla, salt and coffee and mix together until combined
- Add the eggs and cocoa powder and mix again until combined
- Pour into the tin and bake for 25-30 minutes
- Leave to cool in the tin for at least 10 minutes, or cool fully in the tin - just make sure to run a knife around the edge of the tin to stop the cake sticking as it cools
- Serve still slightly warm, or cooled
Notes
- This recipe is best on the day of baking, but can be kept in the fridge for 3-4+ days once made
- You can freeze this cake for 3+ months
- I use this 8" cake tin in my bake - but it's quite a shallow cake so a thinner one should be fine
- See notes on whipping the eggs for a different texture cake if you want to try that instead
- The coffee brings out the flavour of the chocolate and doesn't make the cake taste like coffee