--- comments: true tags: - dessert - cake - bake-off --- # :chocolate_bar: Flourless Chocolate Cake ![Flourless Chocolate Cake][1]{ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 8 | 22 minutes | ## :salt: Ingredients - :chocolate_bar: 200 g dark chocolate - :butter: 200 g unsalted butter - :candy: 200 g granulated sugar - :egg: 4 large eggs - :ear_of_rice: 1 Tbsp all-purpose flour - :strawberry: some raspberries (optional) - :salt: 1 pinch sea salt (optional) ## :cooking: Cookware - 1 bain-marie - 1 sandwich tin or a silicone baking mold (22 cm) ## :pencil: Instructions ### Step 1 Heat the oven to 350°F (180°C). ### Step 2 Melt the dark chocolate with the unsalted butter. It’s fine to do this in a microwave, but using a bain-marie (a bowl over a pan of simmering water) is good too. Just don’t do it on direct heat.) Let the mixture cool a little, then add the granulated sugar and stir thoroughly. ### Step 3 Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the sieved all-purpose flour. Turn into a sandwich tin or a silicone baking mold (22 cm) and cook for around 22 minutes. It should be a little wobbly in the middle when you take it out. Don’t worry about this, the gooey center is fabulous, and it will set further as it cools. ### Step 4 Remove from the oven and leave to cool completely before turning out the cake. Let it rest in a cool place, covered with foil. Slice and serve with crème fraîche and some raspberries (optional) or for fun a few drops of good olive oil and a pinch of sea salt (optional) flakes. ### Step 5 Try to make this cake the day before you intend to serve it to let it rest and the flavors develop. Good luck resisting. ## :link: Sources - - [1]: <../../assets/images/flourless-chocolate-cake.jpg>