I feeeeeel like right now is the perfect time for a recipe that requires no flour (or butter), is pretty easy, and very delicious. We all need a treat right now and something to help us pass the time, but flour is clearly in HIGH demand, so I’m hoping that sharing this Flourless Chocolate Cake recipe will be a solution for lots of you at home.
There is little on the planet better than chocolate cake, so you shouldn’t be denied just because you cant get your hands on any flour. This Flourless Chocolate Cake is more like a torte but it’s soooo delicious and decadent. It’s very rich, dense and gooey so even after a little slice your cravings will be satisfied.
It’s a pretty easy cake to make, but it’s really important that you separate the eggs, whisk up the whites to fluffy stiff peaks and when it comes to folding them into the mix you do it really gently. As there is no flour or raising agents used for this cake, you’re really relying on the egg whites to give the cake some rise and aeration to make sure to fold in gently, you don’t want to knock all the air out.
You will not regret making this decedent, delicious cake. Eat it warm out the oven, don’t even bother slicing it, just go at it with a fork in the tin, on the sofa, with a cuppa tea. That’s my approach anyway.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 200g dark chocolate (75%-85% coco solids ideally)
- 125ml melted coconut oil
- 4 eggs, separated
- 150g caster sugar
- 1tbsp vanilla extract
- 30g coco powder
METHOD
- Preheat your oven to 180C fan & grease a cake tin well with coconut oil.
- Start by melting the chocolate and coconut oil together, I usually just do this in the microwave at 30 second intervals, stirring each time to ensure it doesn’t burn. Then set aside.
- Separate your egg whites and yolks into 2 different large bowls. Using an electric whisk (or hand whisk if you’re up for the arm workout) whisk up the eggs whites until they’re forming stiff peaks (2-3 minutes in my experience with an electric whisk) then set aside.
- Add the caster sugar and vanilla to the bowl with the egg yolks and whisk all those together until smooth and creamy. Then mix through the melted coconut oil & chocolate, then fold in the coco powder.
- Now bit by bit fold through the egg whites, GENTLY to make sure you don’t knock out all the air you just got in. Once all the egg whites are fully combined, gently pour the mix into the greased tin, even out then bake for 25 minutes until risen and has a slight bounce back when touched.
- Leave to cool before cutting and then slice up and enjoy! It’s great with ice cream, or I hear regular cream or custard if you’re into that gross stuff.
Claudia's Home Kitchen 