I made this cake for the first time last week in Wales and loved it so much that I decided to make it again today for my mum's birthday. Gluten/Wheat free recipes seem to normally lack on the texture side but this cake was a complete surprise. I kept double checking the ingredients list to be sure I wasn't missing something but it really does just consist of chocolate, butter, eggs, sugar and a little salt. I actually doubled the recipe the second time around as the original is intended for a 6" pan. Its the lightest, fluffiest cake you'll ever taste, and because there isn't that much sugar or butter you can just about excuse having a second piece. I also hear that it tastes really great after a few days in the fridge but I'm afraid I haven't had any left overs yet.
Recipe adapted from Daily Doses of Sugar
You will need-
- 180g dark chocolate (I used Green and Blacks 70%, be sure to use good quality chocolate)
- 90g unsalted butter
- 4 eggs separated into yolks and whites
- 120g sugar separated into 80g & 40g
- 1/2 tsp salt
Preheat the oven to 170C
Prepare your pan by greasing lightly and lining the bottom with greaseproof paper.
In a bowl over a pan of boiling water melt together your chocolate and butter. Be sure to break the chocolate into smaller pieces to make it melt quicker. Stir until melted and smooth then put to one side.
Fill your sink with some hot water and then place your bowl with the egg whites in till its lukewarm. Add 80g sugar and whisk until you get stiff peaks. You don't need to keep the bowl in the water the whole time.
Pour the chocolate mixture into the yolks and whisk softly.