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Flourless Dark Chocolate Cake

flourlessdarkchocolatecake

I used the Silverwood 23cm springform tin to make this divine chocloate cake - it's squigdy and yummy and makes a great afternoon cake or dinner dessert.

 

 

 

  • 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)DarkChocolateFlourlessCakeMixture
  • 1 cup butter
  • 3 tablespoons unsweetened natural cocoa powder, sifted
  • ¼ cup strong brewed coffee
  • 2 whole eggs
  • 6 eggs, separated
  • 1 cup sugar
  • ½ teaspoon cream of tartar

Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.

DIRECTIONS

  • Cut the chocolate and the butter into pieces and place in a bowl. Melt in the microwave on medium power for 2 to 3 minutes. Stir in the cocoa until it is smooth.
  • Beat 2 whole eggs and 6 egg yolks with the sugar until mixture is pale yellow and thick. This will take 3 to 4 minutes.
  • Add the chocolate mixture and the coffee. Mix together slowly.
  • In a separate bowl beat the 6 egg whites with the cream of tartar until they hold their shape but are still moist. This will take 2 to 3 minutes.
  • Gently fold in ¼ of the egg whites into the chocolate mixture. Fold in the rest of the egg whites. Don’t worry about a few streaks of egg white in the batter.
  • Gently pour the batter into a 10-inch springform pan lined with buttered parchment paper.
  • Bake at 325 degrees for 40 minutes (some ovens may take longer). The cake is done when it is puffed, slightly cracked and no longer jiggling in the middle.
  • Cool the cake in the pan on a wire rack for 10-15 minutes before removing it.

I like to serve mine with a dusting of icing sugar, whipped cream, and raspberries.

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