Some days just really call for chocolate don’t they? We’re not sure why but today, lovelies, is one of those days.
The other thing you can probably tell about us by now if you’re a regular reader, is that we find baking relaxing. Call us crazy but all that measuring and mixing leaves us in a nice Zen-like state. Anyway, here’s a fab flourless chocolate cake recipe. We like to think it’s not as bad for you because there are no carbs in it (yeah right, we wish).
It’s originally by those clever time-poor women Kim McCosker and Rachael Bermingham who wrote 4 Ingredients, so you know it’s going to be so simple that you could practically do it in your sleep lovelies.
Ours is in the oven so we’ve included a picture from the book. We will post a photo to our Facebook page later on though.
250g dark chocolate, chopped
4 eggs, separated
1 cup caster sugar
- Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round springform cake pan. Line base and side with baking paper.
- Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn’t touch water). Stir over low heat until smooth.
- Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
- Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.
Eat up and enjoy peeps. Have a lovely night. x.