I’m sharing with you how to make this incredibly delicious flourless chocolate cake.
It’s rich and decadent so you’ll only want a small slice but there’s no way you’ll
miss the flour in this one.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe for a new video each week.
To get started on this flourless chocolate cake in a medium sized bowl measure out your
butter.
We’ll need two sticks, 1 Cup of 225g.
You’ll notice I give the recipe amounts in metric and imperial so no matter where
you live in the world the recipe should be easy enough to follow.
If you would like the full recipe for this chocolate cake it will on my website as well
as the full measurements listed in the description box below.
We’re going to be melting the butter so it doesn’t need to be at room temperature,
just cut it up so it isn’t one large piece.
In the same bowl add in your chocolate.
You want to use a dark chocolate here, somewhere around 60-70% for the best flavour.
Choose the best quality chocolate you can find, one that you would use for eating not
chocolate chips.
Cut or break your chocolate up into smaller pieces just so it will melt easier.
Place the bowl over a small saucepan of simmering water, and stir occasionally until the chocolate
and butter have completely melted together.
Alternatively you can melt the butter and chocolate together in the microwave just make
sure not to do it directly in a pot as there is too high of a chance you’ll end up burning
your chocolate.
While the butter and chocolate is melting get started on the eggs.
You’ll need 7 eggs for this recipe, trust me you won’t get an eggy flavour at all
so don’t try and cut it down to 3 eggs instead as it won’t work.
Make sure your eggs are at room temperature, if you store them in the fridge just remove
them about 30 minutes before you start baking.
Crack each egg into a bowl.
I’m going to be using my stand mixer here but if you’re using a whisk or hand mixer
make sure to use an extra large bowl as these will be about tripling in volume so you don’t
want to run out of space.
Every minute or so check on your butter and chocolate again, giving it a quick mix with
a wooden spoon to make sure its melting and isn’t getting too hot.
This chocolate cake only requires 5 ingredients making it incredibly easy to make.
It’s great if you’re gluten free or trying to avoid flour but also it doesn’t need
the flour whatsoever so you won’t be missing it.
Think of it as a very sophisticated and decadent chocolate cake, one you can even add liquor
to if you would like.
Let me know in the comments below what your favourite pairing to chocolate is.
Mint, coffee, orange, vanilla, almond.
So many different options that you can use for this recipe.
When your chocolate and butter mixture is completely silky and smooth remove it from
the simmering water and leave to cool while your work on the eggs.
After you’ve cracked in all of your eggs, next we’ll need some sugar to sweeten this
cake up.
Measure out 1 cup or 200g of granulated white sugar and pour it into the bowl with your
eggs.
Most dark chocolate won’t be super sweet so this cake does need some sugar, have a
quick taste of the melted chocolate and butter mixture and if it tastes some what sweet reduce
the amount of sugar you add to half of a cup.
Turn your mixer on to low speed first for a minute or so before turning it to a medium
high speed.
If you are whisking the eggs by hand, just mix as fast as you can until the eggs and
sugar have about doubled to tripled in volume.
This should take you about 5 minutes with a machine or about 15 minutes by hand.
Don’t be afraid of doing it by hand though if you don’t have a hand mixer, it’ll
be a great arm work out.
When your mixture is looking super light and fluffy it’s about time to add the chocolate
and butter to the eggs.
Test your chocolate mixture here and make sure it isn’t too hot, warm is okay but
we don’t want to be cooking the eggs from the heat.
Turn your mixer on a lower speed and pour about half of your melted chocolate and butter
into the bowl with the machine running.
Mix the batter together for a minute or so or until it is completely combined before
adding the remaining.
Adding half at a time allows the mixture to combine fully without completely deflating
the eggs from the heavy chocolate.
You should be left with a smooth, silky and dark chocolate cake batter.
Now is the time where you can add whatever kind of flavouring you would like.
Some popular options would be vanilla essence, almond essence like I’m using, mint essence,
maybe orange zest, or your favourite type of liquor.
About a tablespoon of any flavouring as it needs to be strong to compete with the chocolate.
Scrape down the bowl with a rubber spatular and give the batter a final mix until everything
is completely combined.
Pour your chocolate cake batter into a lined 8 inch cake tin which is wrapped with foil
on the outside.
This cake tin will need to be placed inside a larger cake tin, roasting pan, or baking
dish filled half way up with boiling water.
Baking it in a water bath helps the cake to bake more evenly so the outside doesn’t
dry out before the inside has had a chance to heat up.
Place your cake in a 160C or 325F oven for 25 minutes.
After 25 minutes your cake will probably look completely raw in the centre, it’ll still
jiggle when you shake the pan.
Don’t worry about this, we’re only cooking the eggs so cooling it down will set the chocolate
and butter which in turn will set the cake.
Cool your cake completely in the pan before transferring it to a serving plate.
Wrap it in plastic wrap or place it into a container and place in the fridge for at least
6 hours or overnight before serving.
Serve it straight out of the fridge, dusted with sugar, and with fresh fruit, whipped
cream, or a berry couli.
It’s incredibly rich and decadent so you’ll only want a small slice but you’ll probably
be tempted by seconds.
If you make this cake I would love to see a picture, thank you for watching, I hope
you enjoyed this recipe and I’ll see you in my next video.