Life has been going at such a crazy pace the last month or so. Unfortunately this has meant I’ve neglected my blog, and all cooking in fact! Between getting a new job and moving house I’ve been eating copious amounts of takeaway and the cooking has been pushed to the side. Finally, all moved in and catching up on life I present to you the most fantastic chocolate flourless cake, ever!
Seriously, this cake is amazing. It’s basically a baked mousse and is pretty easy to whip up in about 30 minutes. I made this for the lovely Katie’s 30th birthday last month. It was without a doubt the best cake I’ve made to date. So if you’ve been contemplating a recipe to attempt, this is it!
I just served this with fresh strawberries which were perfect as they cut through the intensity of the chocolate. You could also serve it with blueberries or raspberries and ice cream or cream if desired. I also used a dark chocolate that didn’t have a particularly high cocoa percentage; this just means the cake won’t have such an intense dark chocolate taste and will appeal to more people as you don’t have to love dark chocolate to enjoy this cake.
The cake will puff up during cooking and then sink after it’s taken out of the oven, so don’t panic when it starts to sink, it’s meant to! The outside should be nice and crisp and the inside still soft and dense.
The bits and pieces
260g good quality dark chocolate, roughly chopped
40g natural yoghurt
4 free range eggs
4 free range egg whites
265g caster sugar, for eggs
135ml pouring cream (35%fat)
55g unsweetened cocoa powder
Preheat the oven to 150°C. Grease a 20cm spring form cake tin.
Melt chocolate in a large stainless steel bowl over a saucepan of simmering water. Make sure the base of the bowl does not come in contact with the water. Note – the bowl must be big enough to fit the whole cake mixture.
Combine milk and yoghurt in a saucepan over medium heat, bring to boil. You want the mixture to curdle. Turn off heat when this begins.
Place eggs and sugar in a bowl and mix with electric mixer. Whisk the eggs at medium speed until the mixture becomes very light and has doubled in volume. Don’t be alarmed if this doesn’t happen straight away, it will take anywhere from 10 minutes onwards.
In a clean bowl, whisk egg whites until soft peaks have formed. Be careful not to over whisk. Place in the refrigerator.
Whisk cream until soft peaks have formed, place in the refrigerator.
Pour the curdled milk mixture into the melted chocolate, use a whisk to mix through. Add cocoa and whisk to incorporate completely. In three batches fold in the whipped eggs, making sure you have mixed in the first batch completely before adding the next. Lightly fold the egg whites into the cream, taking care not to knock out too much air. Fold mixture into chocolate mix in three batches, making sure you incorporate the first batch completely before adding the next.
Using a spatula, scoop the cake batter into the prepared tin and tap it gently on the bench to even out the mix. Bake for 1 hour 15 minutes to 1 hour and 30 minutes. If you can smell the cake cooking within the first 25 minutes your oven is too hot and you will need to turn it down.
Be sure not to disturb the cake for the first 45 minutes of cooking, after which you should rotate the cake to ensure even cooking. If the cake starts to brown too quickly, drop the oven temperature and cover the top with foil or baking paper.
To test if the cake is done, gently place your hand on the top of it. Wobble it a little, you should feel that the cake has set through. Remember you do not want to cook it the whole way through!
Remove from the oven and let cool for about 30 minutes in the tin before removing the sides. Serve with fresh strawberries.
Enjoy, this one’s a keeper!