I first met Lauren from “Create Bake Make” during my stay in hospital whilst waiting for the Triplets to arrive.
Every Friday, Lauren hosts a Link-up party on her website that showcases all kinds of amazing recipes from the Blogging world.

I felt it was about time that I joined the party, so here is an old favorite of mine:

 

Flourless Chocolate Cake

OVEN: 180 C

EQUIPMENT:

Heavy based saucepan
Heatproof bowl
Large bowl for whisking yolks
Large bowl for whisking whites
20cm Springform cake tin -lined with baking paper
Large metal spoon
Whisk

INGREDIENTS:

150g of good quality dark chocolate
150g Butter
150g caster sugar
4 large eggs -separated

METHOD:

1 – place the butter & chocolate in the heatproof bowl & place the bowl over a saucepan of simmering water **Don’t let the water touch the bottom of the bowl ….& don’t let the water dry out!!! When the butter & chocolate have completely melted carefully take the bowl off the pan (protect your hands!!) & put to one side to cool.

2 – Place the yolks in the large bowl & whisk until they start to look slightly paler & creamy then gradually add (1 tbspn at a time) half of the sugar (75g) continuing to whisk all the time – now put this bowl to one side.

3 – In the other large bowl begin whisking the whites until they are white & foamy & leave a slight peak when you take out the whisk.Gradually add (1 tbspn at a time) the remaining half of the sugar (75g) continuing to whisk all the time.

4 – Now your chocolate should still be melted & not too hot. Gradually fold the chocolate/butter into the yolk mix using the metal spoon -the trick here is to fold not stir so you don’t knock all the air out of the eggs.

5 – Next, gradually fold the Egg whites into your Chocolate/butter/yolk mix using the metal spoon. Again, the trick is to fold & not knock all the air out.

6 – Pour the mix into your lined baking tin & bake in the pre-heated oven for 25 mins until the top looks slightly crusty -Take out of the oven (Protect your hands!!) & leave in the tin until it has completely cooled – the middle will sink as it cools & the top will crack….this is normal you haven’t done anything wrong!!

7 – This cake always tastes even better after a night in the fridge. Goes well with Strawberries & cream or Ice cream or chocolate sauce or raspberry coulis……………yumm

The Recipe card for Flourless Chocolate cake is available for downloading here: