Flourless Chocolate Cake

Scale:

📖 https://www.redonline.co.uk/food/recipes/a500295/trish-deseine-s-decadent-almost-flourless-chocolate-cake/ total time: 40 minutes

🥘 Ingredients

1

Heat the oven to 350°F (180°C).
2

Melt the dark chocolate with the unsalted butter . It’s fine to do this in a microwave, but using a bain-marie (a bowl over a pan of simmering water) is good too. Just don’t do it on direct heat.) Let the mixture cool a little, then add the granulated sugar and stir thoroughly.

dark chocolate: 200 g, unsalted butter: 200 g, granulated sugar: 200 g
3

Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the sieved all-purpose flour . Turn into a sandwich tin or a silicone baking mold (22 cm) and cook for around ⏱️ 22 minutes . It should be a little wobbly in the middle when you take it out. Don’t worry about this, the gooey center is fabulous, and it will set further as it cools.

eggs: 4 large, all-purpose flour: 1 Tbsp
4

Remove from the oven and leave to cool completely before turning out the cake. Let it rest in a cool place, covered with foil. Slice and serve with crème fraîche and some raspberries (optional) or for fun a few drops of good olive oil and a pinch of sea salt (optional) flakes.

raspberries (optional), sea salt (optional): 1 pinch
5

Try to make this cake the day before you intend to serve it to let it rest and the flavors develop. Good luck resisting.