Flourless Dark Chocolate Cake
Happy Easter everyone! Are you fed up with seeing Easter recipes just like me? Then this one is for you. Just a delicious and rich flourless chocolate cake. Nothing "Eastery" about this one! It is perfect for eating small slices, because it is so indulgent. A little slice with your coffee, or after dinner, is just perfect. It's delicious served with raspberries and some cream, if you want.
This recipe is actually one I've posted on my old blog, which was carried over to my new blog too. But I decided to remake it, because I was not happy with the photography in my old post. It wasn't doing the recipe justice!
Flourless Dark Chocolate Cake
Prepping time: 15 mins - Baking time: 35-40 mins - Yield: a 26cm cake (~10 portions)
100 grams (½ cup) granulated sugar
110 grams (½ cup) of unsalted butter, softened at room temperature
250 grams dark chocolate (I used around 70-80% cacao but you can use whatever you prefer. If you use more than that, consider adding a bit more sugar)
60 ml (¼ cup) boiling water
4 eggs, separated
1 fresh single espresso (or 1 tsp instant espresso powder)
1 tsp of vanilla extract
1 tsp cacao powder
½ tsp salt
Cacao powder & raspberries for decorating
Preheat your oven to 180 degrees Celsius (conventional) or 160 degrees Celsius (fan oven) and boil some water in your kettle.
Break up your chocolate in small pieces and pour 60 ml (1/4 cup) of boiling water over the chocolate.
Add one shot of fresh espresso (around 30 ml). You can also use instant espresso powder (1tsp) or both for extra coffee flavour.
Give your chocolate mixture a stir every now and then so that the chocolate completely melts and incorporates into the espresso and hot water.
Separate the eggs in two large bowls. Using a hand mixer, beat the egg whites until they are very firm.
Add your softened butter, sugar, salt, cacao powder and vanilla extract to the egg yolks and cream together with your hand mixer or spatula, whichever you prefer.
Once the chocolate has fully melted, add the mixture to your egg yolks & butter.
Scoop in the whipped egg whites with a spatula, folding it in carefully to preserve as much air & fluffiness in your batter.
Pour the mixture into your cake form. You can use anything you like. I went for a 26cm diameter because I like this cake to be thin (you could use a brownie tin too), but if you want a thicker cake, use a cake form with a smaller diameter. Note that this will add ±5 mins to your baking time.
Bake for 35-40 minutes, until a skewer inserted in the cake comes out clean (or you can under bake the cake for only 30 minutes, then leave it to set in the fridge for brownie-like fudge).
A dusting with cacao powder is necessary as well. It gives the cake such a luxurious, velvety look. I like to use Food Thoughts UK 100% cacao powder, which was gifted to me. But I actually already used to buy their cacao nibs which I love to use as a prop for photos of chocolatey bakes! You can use 100% cocoa powder in this cake as well if you prefer - both will work just fine. In my experience, cacao powder feels even intenser and a bit more bitter than cocoa - but this might just be me. Now, you ask me:
What is the difference between cacao powder and cocoa powder?
Cacao powder is a raw product, whereas cocoa powder is not. To make cocoa powder, the cacao beans are roasted. Some people say cacao powder is healthier than cocoa powder, because it is less processed and therefore more of the nutrients are retained. If you would like to know more, the Food Thoughts website has a really detailed explanation on the difference. You can read it here.
Do you generally opt for cacao powder or cocoa powder? Let me know on Instagram!