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Flourless Chocolate Cake
Flourless Chocolate Cake is a modern British recipe for a classic gluten-free dessert chocolate cake made without flour (the beaten eggs are the key ingredient), served with fresh berries and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Flourless Chocolate Cake.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
This is a classic chocolate cake made entirely without flour. It's simplicity itself to prepare and when baked it will be crumbly and almost raw in the middle (do not worry about this). Being flourless it's completely gluten-free and suitable for coeliacs.
Ingredients:
200g dark chocolate, chopped into pieces
175g unsalted butter, chopped
5 large eggs, separated
140g caster sugar
raspberries, to serve
double cream, whipped (or crème fraîche), to serve
Method:
Combine the chocolate and butter in a heat-proof bowl and set over a pan of barely-simmering water (ensure that the bowl does not touch the liquid). Heat gently, stirring frequently, until the chocolate and butter melt and mix together. Take off the heat and set the bowl aside to cool a little.
Combine the egg yolks and sugar in a large bowl (reserve 2 tbsp of the sugar) and beat with an electric whisk at high speed to cream the mixture until pale and fluffy (about 5 minutes). Set the mixture aside.
Add the egg whites to a clean and dry bowl and beat on high speed until firm. Scatter over the remaining 2 tbsp sugar and continue beating until soft peaks form. Set aside.
Fold the chocolate mixture into the egg yolk mixture and blend thoroughly to combine. Add a third of the beaten egg whites and mix well until there are no white streaks in the chocolate mix. Carefully fold in the remaining egg whites with a metal spoon or rubber spatula until there are no white streaks.
Pour the batter into a 24cm diameter non-stick springform cake tin and sit on a baking tray. Transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake in the centre of the oven for about 25 minutes, or until the cake is crisp around the edges but still jiggly and almost raw in the centre (like a cheesecake).
Allow the cake to cool slightly then run a knife around the inside edge of the tin to loosen. Remove the outer ring of the cake tin and set the cake aside to cool completely.
Serve at room temperature with raspberries and cream.
