Flourless chocolate cake

TIME1 hour MAKESOne 8 inch cake PORTION
0.5x 1x 2x 3x

A rich, gooey, flourless chocolate cake that is perfect for passover, this cake has no starch (with cocoa powder taking the place of flour). Adapted from King Arthur Baking.

INGREDIENTS

Cake

  • 170g bittersweet chocolate (50% cocoa solids or higher, chopped)
  • 115g unsalted butter (room temperature)
  • 150g caster sugar
  • 1/4 tsp salt
  • 1 tsp instant coffee
  • 1 tsp vanilla paste
  • 3 large eggs
  • 45g dutch-process cocoa

Ganache

  • 170g bittersweet chocolate (50% cocoa solids or higher, chopped)
  • 115g heavy cream

STEPS

  1. Preheat the oven to 190ºC. Grease a 8 inch (20 cm) springform pan, and line the bottom and sides with baking paper.

  2. In a heatproof bowl, place the room temperature butter and chocolate, and microwave for 30 seconds at a time until it is evenly melted and combined. Add sugar, salt, instant coffee and vanilla paste, and stir to combine.

  3. In a separate bowl, beat the eggs until thick and foamy (about 5 minutes), and fold it into the melted chocolate mixture. Add the cocoa powder, and fold until just combined.

  4. Pour into the springform pan and bake for 25-30 minutes. The cake will have risen and developed a thin crust on top, however a skewer inserted into the middle of the cake will come out gooey – this is fine! Wait 5 minutes (during this time, the middle of the cake deflate), before removing from the springform pan. Leave the cake to cool at room temperature.

  5. To make the ganache glaze, heat the cream in a small saucepan on the stove until small bubbles start to form around the edge, and then pour over the chocolate in a heat-proof bowl. Leave for 5 minutes, and then stir vigorously to combine (if necessary, heat for an additional 30 seconds in the microwave in order to get the chocolate to melt). The result will be a thick, glossy, ganache. Spoon over the cool cake, and swirl with the back of a spoon. Leave to set.

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