This is a great flourless chocolate cake that is decadent, moist and with a hint of darkness to make it interesting. This dish is inspired by my character, Olivia Kent, who makes her flourless chocolate cake in her shop, Rambling Rose, one grey and misty morning in the Cotswolds.
If you’re gluten free, this recipe is perfect for you, so long a you ensure your chocolate is gluten free too.
The Best Flourless Chocolate Cake Ever
- 200g gluten free chocolate (at least 75% cacao/cocoa)
- 1/2 cup olive oil
- 5 eggs, separated
- 3/4 cup brown sugar
- 1Tb instant coffee granules (optional, if you’re not a coffee drinker)
- pinch salt
- 1/2Tb vanilla essence
- 60g chocolate chips of choice (milk, dark or even white for an added difference)
- Preheat your oven to 180C (160C fan forced).
- Grease a 20cm springform pan with butter and line with baking paper. (Pro tip: Trace around the outside of your pan on the baking paper and cut it to size. Measure the depth of the pan (mine is 6cm), then cut strips to lay around the circumference. This will leave the outside of your cakes with a smooth finish.)
- Break your chocolate into pieces and place in a porcelain bowl along with the oil. Nest the bowl over a small saucepan of water and heat the water to simmer. Stir the chocolate and oil mix until melted and combined, then turn off the heat. Remove the bowl from the saucepan and set it aside to cool slightly.
- In another bowl, combine the rest of your ingredients except for the chocolate chips. Whisk if you can but a fork will do the trick if you don’t have a whisk. Add your slightly cooled melted chocolate and whisk again.
- In yet another bowl, use electric beaters to whip the egg whites into stiff white peaks. (Beginner’s tip: make sure your bowl and beaters are perfectly dry or the eggs won’t form peaks.)
- Fold in the beaten egg whites into the chocolate mixture in several additions. Try not to ‘beat’ the mixture as you want to preserve as much air in the egg whites as you go. Continue gently until the mixture is fully combined, then stir in the chocolate chips.
- Pour the batter into your springform pan. Bake for approximately 25 minutes then check how it is going. (My oven is a bit slow so it takes a bit over 30 minutes in mine.) The cake is cooked when the surface has begun to crack and it springs back when lightly pressed.
- Take it out of the oven and set it on the stovetop to cool in the pan. It will fall from the top and shrink in from the sides. Once it’s done this, you can carefully release the springform pan from the sides and leave it to fully cool.
- Serve with a dusting of icing sugar, berries of choice, whipped cream or ice cream. It goes well with an espresso coffee or even a liquor coffee! Enjoy!