Flourless Chocolate Cake
- 225g (half a pound) good quality dark chocolate, chopped
- 55g (½ a stick, or a ¼ cup) unsalted butter
- 4 eggs, separated.
- ¼ cup plus 1 Tbsp (55g plus 15g) sugar
- Powdered sugar, for dusting
- 1 cup (240ml) heavy cream, softly whipped, for serving
- Preheat oven to 350f/180c. Butter a 6 inch cake tin. Separate eggs, placing the yolks in a medium bowl, and the whites either in the bowl of a stand mixer fitted with the whisk attachment, or in another medium bowl.
- Set up a double boiler - place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Melt the chocolate and butter in the double boiler, stirring until melted and shiny. Remove from the heat.
- Place the yolks and ¼ cup of the sugar in a medium bowl. Whisk well by hand until fluffy. Add the melted chocolate mixture to the yolks, and whisk well to incorporate.
- Whip the egg whites until foamy. Add remaining sugar, and continue to whip until soft peaks form. Carefully fold the egg whites into the chocolate and yolk mixture, taking care not to deflate the mixture too much. Fold until well combined.
- Scrape the mixture into the prepared tin. Bake for 25-30 minutes, or until set around the edges and still slightly soft in the middle.
- Cool for 20 minutes in the tin then carefully turn out onto a wire rack and allow to cool completely.
- Dust with icing sugar and serve with soft whipped cream.
Adapted from Mast Brothers