Flourless chocolate cake

You know that feeling, when you want something sweet, chocolaty and light and fluffy… this cake is just that!! SOO light and because it has no flour, it literally melts in your mouth. It’s like a brownie but BETTER!!!!!!!

It is also super easy to make and requires minimal ingredients. I fell in love with this cake. It forms beautiful cracks on top and it is perfectly soft and moist inside. Just whip up the batter, pour it into a pan and in 20 mins you have this beautiful, indulgent masterpiece in front of you.

As you let it cool, the flavour just intensifies and somehow just keeps getting better!! I also added a little bit of instant coffee powder in.. and oh my.. it has a lingering- perfume-y aftertaste which takes the whole experience up a notch! I just can’t recommend this enough… Lets bake!!

(PS- you can half the recipe to make a smaller version)

INGREDIENTS:

Dark/ semisweet chocolate – 150 grams

Butter – 70 grams (if using unsalted, add 1/2 tsp salt)

Eggs – 4 (yolks and whites separated)

Sugar – 90 grams

Cocoa powder – 20 grams

Coffee powder – 1/2 tsp (optional)

PROCEDURE:

Preheat oven to 350’f/ 180’c.

Line a 8” round spring-foam pan with parchment and spray a little oil.

In a small pan melt your butter till it starts to simmer. While the butter is melting, place your chocolate in a heat safe bowl.

Once the butter is warm and melted, remove from heat and pour over the chocolate. Let it sit for 2-3 minutes and then stir and whisk till smooth.

Add in the egg yolks, one at a time, mixing thoroughly between each yolk. Whisk till smooth.

Sieve in the cocoa powder (and coffee, if using it) and mix till well incorporated.

In another bowl, start whisking your egg whites. Once they start getting foamy, start adding sugar little by little.

Once all the sugar is in, whisk on high speed till stiff peaks are formed.

Take a little bit of the meringue and add to the chocolate batter to lighten in. ( This is called “sacrificing” a little bit of your meringue). You can mix it in thoroughly to ensure that there are no lumps and that the chocolate mixture is light and smooth, so that the rest of the meringue can fold in easily.

Carefully fold in the remaining meringue, be gentle to ensure that no air is collapses from the meringue.

Once the batter is streak free and smooth, pour into the pan and bake for 20 minutes.

Let the cake cool in the pan for 10-15 minutes before unmolding it. The surface will have beautiful cracks on top as it cools down. The top will be crisp will the interior is soft and moist.

VOILA!!! You can even top it off with whip cream or salted caramel sauce and ice cream. ENJOY!!