This chocolate cake is an easy one to make. It is made without any kind of flour and by using mainly chocolate, eggs and butter.
Once baked, it will be crisp on top and very gooey and fudgy inside. We will also make a whipped cream to go with it. Serve the cake with a dollop of whipping cream. Kids will love it.
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How to make Flourless Cake
What you’ll need
To make Chocolate Cake
Dark Chocolate – 100 gm
Butter – 100 gm
Coco Powder – 1/4 cup
Egg – 3
Sugar – 3/4 cup
Coffee Powder – 1/2 tsp
Vanilla Essence – 1 tsp
Salt – pinch
To make Whipped Cream
Whipping Cream – 1/2 cup
Icing Sugar – 2 1/2 tsp
Vanilla Essence – 1/2 tsp
How to cook it
- Grease 8 inch baking tin with butter. Make sure to use a loose base cake tin.
- Dust it with cocoa powder.
- Line the baking tin with parchment paper.
- Create a double boiler by filling less than half of saucepan with water and placing a heat proof bowl on top.
- Add 100 gm butter and 100 gm dark chocolate. Reduce the heat to low-medium.
- Once it is smooth and silky, remove it from the double boiler and keep it aside. Make sure to wipe the bottom of the bowl.
- Add 1 egg and 3/4 cup of sugar into a bowl and beat till it is pale in color. Preheat the oven at 170°C.
- Add the remaining 2 eggs, one at a time beat till it is pale in color.
- Sift 1/4 cup of cocoa, 1/2 tsp of coffee powder, a pinch of salt into the egg mixture.
- Add 1 tsp of vanilla essence.
- Mix them slowly with the blende. Once they are mixed switch on the blender and beat it for around 30 seconds till combined.
- Add the melted dark chocolate and butter mixture.
- Scrape off the sides.
- Slowly mix it with the blender without switching it on. You can even use a spatula to mix.
- Pour the batter into the greased baking tin and level it.
- Swirl to remove the air bubbles.
- Bake it in a preheated oven at 170°C for 25-30 minutes.
- After 25 minutes, check if the cake is baked using a skewer.
- Once the cake is baked, take it out from the oven and place it on a cooling rack.
- When it is cooled it will crack and sink, that is the charm of this cake. Gently run a knife around the edges of the baking tin and unlock it.
- Do not remove the cake tin base and parchment paper until the cake is completely cooled down.
- To make the whipping cream, add 1/2 cup of whipping cream, 2 1/2 tsp of icing sugar and 1/2 tsp of vanilla essence into a bowl.
- Whip the cream till it form a stiff peak.
- Serve the cake warm with dollop of whipping cream and dust it with cocoa powder or icing sugar.
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