Flourless chocolate cake

Good morning!

Our curry night on Wednesday was lots of fun. Twelve people filled our living room with noise, joy, and spices. For pudding, we had a flourless chocolate cake which I made that afternoon.







It may have looked like a sunken volcano crater, but it tasted dense, moist, and delicious.

Here’s the recipe. Note, it’s not health food!

Laura x

Flourless chocolate cake
Takes 1 hour 20 minutes (30 minutes prep, 50 minutes baking, plus cooling)
Serves 12
  • 400g dark chocolate (I used Tesco Everyday Value)
  • 100g soft light brown sugar
  • 6 medium eggs at room temperature
  • 1 tbsp Cointreau
  • 1 tsp ground cinnamon
  • 300ml extra thick double cream

Preheat the oven to 180 degrees. Grease and base line a 23cm (9 inch) cake tin.

Break the chocolate into a heatproof bowl and set over a pan of simmering water, making sure the bowl does not touch the water. Stir occasionally until melted.

Meanwhile, using an electric hand whisk, beat the eggs and sugar together for 10 minutes, until somewhat thickened.

Add the Cointreau and ground cinnamon to the chocolate and stir. Then pour the melted chocolate into the egg mixture, stirring all the time. (Be careful here, because if you pour too quickly and/or don’t stir, the eggs will curdle.) Mix thoroughly.

Stir the cream a few times with a spoon to loosen it a little. Add the cream to the chocolate mixture and fold in thoroughly.

Pour the mixture into the prepared tin. Bake for 50-60 minutes until a skewer comes out clean. Cool in the tin (it will sink quite a lot), then remove from the tin when cold. (I didn’t manage to release it from the base of the tin, since inverting it would have destroyed the top.)

Cut into slices and serve with fresh fruit and cream or yoghurt.


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