Flourless Chocolate Cake

9 May

Last week was my husband’s birthday, and i always like to bake cakes for birthdays. So a chocolaty delicious rich cake is perfect for such occasions.

Death by chocolate, adapted from the book The great british book of baking

-300g good-quality dark chocolate

-150g unsalted butter, diced

– 5 medium eggs,

-1/2 tsp vanilla extract

-100g caster sugar

For the topping:

-200g good-quality dark chocolate

-100ml double cream

– strawberries

preheat oven to 180c. Break up the chocolate and melt with the butter in a heatproof  bowl over simmering water, stirring frequently. Once the chocolate is melted, set aside and let to cool.

In a different bowl, whisk the eggs with vanilla for a a few seconds then add the sugar and keep whisking until it’s thick and 5 times the volume, for about 5 minutes. Pour the chocolate mixture in the egg mixture and very gently fold them using a large metal spoon. Make sure there is no more chocolate lumps in the bottom of the bowl.

Pour the batter in a prepaid tin line based with greaseproof paper, and bake for 35-40 min. The center should be slightly moist and the outside crunchy. The cake will rise while in the oven and then sink on cooling.

To make the topping, melt the chopped chocolate and cream in a heatproof and then whisk it until its glossy. Let cool and then invert the chocolate onto a plate and cover the cake with the whipped cream. Place the strawberries and refrigerate.



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