It’s hump day, so how about a delicious chocolaty treat to ease the way through the rest of week? I've tried various flourless chocolate cake recipes before, but this one is my favourite! It’s the method the method that makes this it a little different. Beating the egg whites separately lightens the texture a little, but the cake is still fudgy and moist.
It might not be something you make everyday, but it is quite simple, and there are some days that everyone could do with a lift…(Oh yes, and it’s gluten free!)
For 8-10 servings:
200g chocolate (about 60% cocoa solids)
200g butter, cubed
3/4 cup (170g) sugar
4 large (size 7) eggs
Preheat the oven to 180°C. Line a round 23cm tin with baking paper and spray it thoroughly with non-stick spray.
Break the chocolate into small pieces and place in a microwave bowl with the cubed butter. Microwave on Medium (50%) power for 2 minutes, stirring every 30 seconds, (or heat in a bowl over a pot of simmering water) or until the butter and chocolate have melted and are evenly combined. Add half of the sugar and stir again.
Separate the eggs, placing the whites in a large clean bowl and adding the yolks to the chocolate mixture.
Beat the whites until they look foamy, then add the sugar and beat until they form stiff peaks.
Add the chocolate mixture to the beaten whites, then fold everything together. Spoon the batter into the prepared tin.
Bake for 30-40 minutes or until a skewer comes out clean.
Photography: Lindsay Keats