This easy flourless chocolate cake recipe is too good to be true. A French family recipe handed down from generation to generation, the baking for this gluten-free cake requires no preheating of the oven and the dessert is ready in 20-25 minutes! The quality of dark chocolate used can simply turn your chocolate cake into a divine chocolate sensation. Serve with English cream or raspberry coulis and you will be sure to please.
- 5 eggs
- 150 grams of white sugar
- 1 teaspoon of vanilla extract
- 300 grams of good dark chocolate (Lindt, Cote d’Or mixed with some Nestlé)
- 75 grams of salted butter
In a bowl, crack open all the eggs. Then add the sugar and vanilla extract. Beat well together.
In a double boiler, break up the chocolate into chunks and melt it down. Add the butter and mix well into chocolate.
Remove the chocolate mixture from heat and pour it into the egg/sugar mixture. Beat well.
Butter a spring pan and pour mix in.
Pop the pan into the oven cold then turn on heat to 220 degrees Celsius. Set the timer for 20 minutes and monitor the baking. Check the cake in 20 minutes by piercing it with a knife. If it comes out clean it is ready. If not, leave in for another 5 minutes.
Let it cool on a rack before removing the cake from the spring pan. You can dust the cake with some icing sugar or serve with English cream, raspberry sauce or a scoop of vanilla ice cream with mixed fresh berries.
INSPIRELLE never met a chocolate cake lover who didn’t ask for a second piece!