![Flourless chocolate cake Flourless chocolate cake served on a plate](https://images.immediate.co.uk/production/volatile/sites/30/2020/08/flourless-chocolate-cake-1f65aa1.jpg?quality=90&resize=440,400)
Flourless chocolate cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- Serves 10 - 12
- 225g salted buttercubed, plus more for the tin
- 300g dark chocolateroughly chopped
- 1 tbsp coffee powder
- 6 large eggswhites and yolks separated
- 100g soft light brown sugar
- 200g caster sugar
- 2 tsp vanilla paste
- 30g cocoa powder
- berriesto serve (optional)
Nutrition: Per serving (12)
- kcal436
- fat29g
- saturates17g
- carbs34g
- sugars31g
- fibre3g
- protein7g
- salt0.5g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
step 2
Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
step 3
Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
step 4
Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.