Chocolate cake has never been my favourite. Let’s be honest when there’s a choice between cheesecake and chocolate cake, it’s cheesecake every time.
Nevertheless, there is something about flourless chocolate cake that is so delectable. It’s not gooey or dry or oily (ugh, the worst). It’s the perfect balance between a dense brownie and a chocolate torte. How wonderful!
I cut these up into bite size pieces in order to trick myself that I wasn’t having a whole 9″ cake to myself. No guilt here!
An Ottolenghi Recipe.
- 1 cup unsalted butter
- 3 ½ oz (100g) extra dark chocolate (70% minimum, chopped)
- 9 ½ oz (270g) dark chocolate (50% minimum, chopped)
- 1 cup dark brown sugar (packed)
- ¼ cup water
- 5 large eggs (separated)
- 1 tsp vanilla
- pinch of salt
- Set oven to 180°C (350°F). Line/grease a 9″ cake pan and dust with cocoa
- Combine the chocolate and butter
- Boil the sugar and water together over medium heat in a medium saucepan
- Pour the sugar syrup over the chocolate-butter mixture. Stir until everything is melted together
- Stir the egg yolks one at a time into the mixture
- Add the vanilla
- Whisk together the egg whites and salt until firm
- Fold the chocolate mixture into the egg whites
- Pour ⅔ the batter into the pan and bake for 35-40 minutes (until a toothpick comes out clean, do not overbake)
- Pour the remaining batter over the top and bake for a further 20 minutes (just until the toothpick drags up the barely set batter)
- Do not overbake. Leave to cool before removing from pan