Mother’s day is a few days away and this chocolate cake is not only gluten free but also super easy and kid-friendly to make. It’s a nice recipe to make AND enjoy in family… what more could you ask for? It’s super chocolatey and fudgy and the almonds or any other nut goes really well with it. Happy mothers day to every mom out there, specially mine 😉
Flourless chocolate cake
- 400 g bitter chocolate I used 54%
- 170 g unsalted butter
- 5 eggs
- 200 g granulated or caster sugar
- 1 tsp vanilla essence
- 1 tsp salt
- 15 g flaked almonds (optional)
- 10 g icing sugar (optional)
- as needed vegetable oil
Melt the chocolate with the butter in the microwave by putting it in in 30 second intervals until fully melted. Mix in between each time. You can also do it on a bain marie.
Use an electric mixer with the whisk attachment to whisk together the eggs and the sugar until it reaches ribbon stage. You will know you're there when you drawa shape using the egg mixture on the top and it takes about 6 seconds to reincorporate. For further reference, watch the video above 🙂
Add the salt, vanilla essence and chocolate and butter mixture which should now be at room temperature. Fold everything in very carefully as it's the air from the eggs the thing that will make this cake nice and fluffy instead of a chocolate brick.
Make a baking paper disc the size of your springform mould and stick it to it using vegetable oil. Then put some more vegetable oil on that and around the inner sides of the mould.
Our batter goes in and then into the oven at 180C for about 30-40min or until you put a skewer or knife in and it comes out clean.
Let it cool down to room temperature and then use a thin knife to go all around the cake making sure that it's unstuck.
I finished it with slightly oven-toasted flaked almonds and icing sugar
This chocolate cake will conquer the heart of the weak!