Ingredients for Elizabeth David's Perfect Chocolate Cake Flourless
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How to Make Elizabeth David's Perfect Chocolate Cake Flourless
- Preheat oven to 180°C (350°F). Grease and flour a 20cm round or square cake tin.
- Melt 200g dark chocolate (70% cacao or higher), 150g unsalted butter, and 150g granulated sugar in a double boiler or heat-safe bowl set over a pan of simmering water, stirring frequently until smooth and melted.
- Remove from heat and stir until completely combined. Let cool slightly.
- Stir in 50g finely chopped almonds.
- Beat in 4 large egg yolks one at a time, mixing well after each addition.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold about 1/4 of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Pour batter into the prepared cake tin.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let the cake cool completely in the tin before transferring it to a wire rack. Dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
151g
Carbs
14g
