FLOURLESS CHOCOLATE CAKE


Ingredients:

  • 170g dark chocolate (70% cocoa)
  • 110g butter (salted or unsalted)
  • 2 tablespoons cold water
  • ¼ teaspoon sea salt flakes
  • 10g cocoa powder (optional, plus more to dust)
  • 180g egg whites (around 5-6 eggs)
  • 140g caster sugar
  • 35g egg yolks (around 2)

You Will Need:

  • A tall 8 inch cake tin (loose bottomed)
  • An electric mixer (handheld or stand mixer)

Directions

  • Preheat your oven to 120°C. Line the bottom and sides of a tall 8-inch tin with baking paper. Wrap the outside with foil (tie string around the tin to secure the foil). Fill and boil your kettle.
  • Chocolate butter mixture: Add 170g of dark chocolate and 110g of butter to a large heatproof bowl. Either melt in a microwave on the defrost setting or place the bowl over a pan of boiling water. Once melted, whisk in 2 tablespoons of cold water, ¼ teaspoon of flaky salt and 10g of cocoa powder (if using).
  • Meringue: Add 180g of egg whites to a large bowl and whisk on high for 30 seconds. Turn the mixer to medium and slowly add 140g of caster sugar over the next 30 seconds. Whisk for 6-8 minutes until you have a dense, glossy meringue. It should be shiny and thick but not too stiff - when the beaters are lifted, it should gently flop onto itself.
  • Chocolate butter mixture: Stir 35g of egg yolks into the chocolate butter mixture. Whisk in 40g of meringue to loosen the mixture. Gently fold in the remaining meringue until combined.
  • Transfer the mixture into the prepared cake tin and level the top (use an offset spatula or the back of a spoon).
  • Water bath and bake: Pour an inch or so of boiled water into an ovenproof dish. Carefully lower the tin into the dish. Top up with more water if needed - stop about an inch below the top of the tin. Bake for 45 minutes to 1 hour until the top is dry. The internal temperature should be between 78-84°C. Cracking isn't an issue as the cake will be flipped over later.
  • The cake can be removed from the water bath once it's cool enough to touch. Either transfer the tin to the fridge to cool completely or place it in the freezer for 20 minutes. Once chilled, remove the tin and paper carefully, turn the cake upside down then dust with cocoa powder.
  • For neat slices, cut with a hot, dry knife (pour boiled water over the knife and dry it, then repeat for each slice). The cake is best eaten at room temperature. Store in the fridge then microwave for 15-20 seconds before eating.

Notes:

  • Nicola Lamb made 12 versions of this recipe in pursuit of perfection - the result is like baked chocolate mousse, rich, decadent and oh-so light.
  • The internal temperature should be between 78-84°C when the cake is done - use a thermometer for precision.
  • Wrap the tin with foil and string to prevent water from getting in during the water bath.
  • Ideally serve with 100g crème fraîche and 100g double cream, whipped together.


Recipe from Nicola Lamb via HotCooking