FLOURLESS CHOCOLATE CAKE

A dense, moist dark chocolate cake

You will need:

Butter

Dark chocolate

Eggs

Cocoa powder

Castor sugar

Salt

Springform pan, and water bath to bake with!

It tastes heavenly topped with a dark chocolate ganache and caramelised white chocolate. The cake itself is quite rich and dark, so if you prefer a sweeter topping, try using a white or milk chocolate ganache.

Enough said, let us jump straight right into the recipe!

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Recipe:

Ingredients:

150g Butter

300g Dark chocolate

5 Large eggs, separated

50g Cocoa powder

150g Castor sugar

A pinch of salt.

9" springform

Method:

Grease the 9" pan, preheat oven to 150C

Melt butter and dark chocolate in a bowl - if using the microwave, stir every 20-30 seconds.

Melt until smooth, then set aside to cool.

Whisk egg whites in a large bowl. Add 1 tablespoon at a time and continue to whisk until peaks form. This means, the egg white mixture holds well when lifted into a "peak".

Add egg yolks into the cool chocolate mixture - whisk well until incorporated.

Sift cocoa powder into the chocolate mixture.

Fold in egg white mixture 1/4 at a time. Do not beat, or over mix.

Pour into prepared springform pan and bake for 34-60 mins, until center is cooked.

One can either use a water bath and put a sealed pan into a pan full of water to bake - I prefer to simply put another baking pan full of water in the lower rack. All we need is moisture in the oven, and this does a great job without the mess.

The cake will settle as it cools - mostly in the center, leaving a crusty ring.

I like to fill the ring with ganache and other toppings leaving the crust bare. Try using a combination of crunchy and soft toppings.