Baking & Desserts
Flourless Chocolate Cake
Prep 15 mins. /Cook 55 mins.
Makes 1 x 23cm cake
Easy
Flourless Chocolate Cake
Method
- Preheat oven to 160°C (fan-forced). Butter a 23cm round cake tin and line with baking paper.
- Place the chocolate and butter in a heatproof jug and microwave in 30 second bursts, stirring, until smooth. Set aside to cool slightly.
- Using a hand or stand mixer with whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the brown sugar, then increase speed to high and beat for 5–7 minutes until stiff peaks form.
- Add the egg yolks to the chocolate mixture one at a time, whisking well between each addition. If the mixture splits, add 1 tbsp of hot water and whisk until mixture comes together. Stir in the cocoa powder, salt and vanilla until fully combined.
- Gently fold the egg whites into the chocolate mixture in batches, taking care to not knock too much air out.
- Pour the batter into the prepared tin and bake for 45–55 minutes, or until a skewer inserted comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool. Serve with cream and fresh berries.
IN THIS RECIPE
Unsalted Butter
This versatile all-rounder gives you control of seasoning in the kitchen. We know that unsalted butter and everyday baking are a perfect match. But you don't have to relegate unsalted butter to only the world of sweet cooking. This pure unsalted butter is perfect for everyday cooking where you want to have control over the seasoning. Expertly crafted from one natural ingredient, Australian cream. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Baking & Desserts recipes
Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.