My brothers’ idea of cooking is generally limited to frying an egg, warming up a ready-made meal or cooking pasta, so imagine my surprise when they offered to bake my birthday cake last month!
The afternoon I spent with my brothers in the kitchen was full of laughter, bashing, melting, stirring, licking spoons (OK, bowls!) and resulted in an awful lot of mess, but it was really worth it. I loved their chocolate cake so much I decided to tweak the recipe and bake it at home.
I have made three batches so far in the past couple of weeks and the moreish cake is quickly becoming a favourite in our house. It contains no wheat, gluten or baking powder and it tastes heavenly.
The whisked egg whites act as the raising agent, and powdered pecan nuts replace flour in this recipe.
This moelleux is rich, moist and incredibly decadent! I find it perfect served mid-afternoon with a cup of coffee. You can enjoy it as it is, warm with a scoop of vanilla ice cream, or at room temperature, covered in chocolate ganache.
Decadent Flourless Chocolate Cake
- 1 1/3 cup dark chocolate 200g, chopped
- 2/3 cup butter 150g
- 5 medium free-range eggs
- 1 cup brown sugar 170g
- Pinch of salt
- 1 cup pecan nuts 150g, powdered
- 1 cup good-quality dark chocolate 150g, grated or finely chopped in a blender
- ½ cup full-fat double cream 120 ml
- 1 tablespoon golden syrup
- Preheat your oven to gas mark 4 (180 degrees Celsius / 350 degrees Fahrenheit) and line a rectangular (18x25cm) cake tin with greased baking paper.
- In a small pan, gently melt the butter and dark chocolate over a medium heat, stirring with a wooden spoon until smooth. Leave the mixture to cool for ten minutes.
- Separate the eggs into two large bowls.
- Mix the egg yolks and sugar vigorously until you reach a pale creamy consistency.
- In the other bowl, whisk the egg whites with a pinch of salt until soft peaks start to form.
- Add the melted chocolate and ground pecan nuts to the egg and sugar mixture. Mix well and gently fold in the egg whites with a spatula.
- Pour the mixture into the lined cake tin and place on the middle shelf of the oven for fifty-five minutes. It should be firm to the touch, and the blade of a knife inserted in the middle should come out clean.
- Remove the cake from the oven and leave it to cool for fifteen minutes. Turn it onto a wire rack.
- Grate the chocolate or give it a minute in a blender to make sure it is chopped as finely as possible and reserve in a large bowl.
- In the meantime, make the chocolate ganache. Place the cream and golden syrup in a small pan over a medium heat. Bring to the boil.
- Pour the hot cream over the chocolate, and whisk, starting at the centre of the bowl and gradually stirring it all together until smooth and silky.
- If you serve the cake with warm ganache, it will be scrumptious and gooey.
- For firm ganache, use the chocolate mixture to ice the cake and place it in the fridge for about fifteen minutes.
My children love spending time in the kitchen. They enjoy cooking, messing up or creating their own recipes. Crevette (6 years 6 months) and Beanie (4 years 4 months) were really keen when I suggested baking something funny for Red Nose Day (13 March 2015).
Very little effort was required to turn our cake into the cute hedgehog below. We cut the cake into an oval shape and covered it in ganache. Using a fork, we made lines on the hedgehog’s body, added chocolate buttons and candy eyeballs.
What’s your favourite kind of cake?