Flourless Chocolate Cake
This flourless chocolate cake gets its dense, fudgy texture from just four ingredients and no flour at all. Eggs, butter and melted chocolate do all the structural work, so the quality of your chocolate shows in every bite. Baking the cakes in a covered water bath keeps the heat gentle and the crumb smooth, and a long chill in the fridge sets it firm enough to slice cleanly.
Instructions
Set a bowl over a pan of simmering water, or use a double boiler, and melt the chocolate and butter together. Whisk lightly until smooth, then take the bowl off the heat and keep stirring while the mixture cools.
Beat the eggs and sugar in a separate bowl until creamy. Gradually stir in the cooled chocolate mixture, along with any of the optional flavourings from the notes.
Pour the batter into a baking tray or into 8 individual moulds, and cover the moulds with aluminium foil. Stand them in a deeper baking tray and pour boiling water around them until it reaches half the height of the moulds.
Bake in a preheated oven at gas mark 2 (300°F or 150°C) for about 30 minutes. Push a skewer into the cake, and if it comes out clean the cake is done.
Lift the cakes out of the water bath and let them cool at room temperature. Then chill them in the fridge for about 10 hours, or overnight, until set.
Turn each cake out of its mould onto a plate and garnish with whipped cream, more chocolate, or a dusting of icing sugar.
Make it personal.
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