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Gluten Free | 5 Ingredient Flourless Chocolate Cake

5 Ingredient Flourless Chocolate Cake

145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
300 grams (2 cups) good quality dark chocolate*
5 large eggs, separated
40 grams (1/2 cup) cocoa powder, plus extra for sprinkling
150 grams (3/4 cup) caster sugar
Pinch of salt, optional

  • Grease a 9 inch round springform baking tin with butter. Sprinkle with cocoa powder to cover the bottom and sides, tip upside down to get rid of excess cocoa powder. Preheat the oven to 150 C (300 F).
  • Place butter and chocolate in a large microwavable bowl. Pop in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
  • Place egg whites in a large bowl and beat with an electric mixer until foamy. Slowly add the sugar, one tablespoons at a time, while continuing to beat on medium speed. Eggs should become white and glossy. Continue to beat until eggs become thick and voluminous and form stiff peaks. When you remove the whisk, the meringue should be stiff enough to hold it’s shape and not drip.
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