Flourless Chocolate Cake

Serves	Total Time
8	22 minutes

Ingredients

200 g dark chocolate
200 g unsalted butter
200 g granulated sugar
4 large eggs
1 Tbsp all-purpose flour
some raspberries (optional)
1 pinch sea salt (optional)

Cookware

1 bain-marie
1 sandwich tin or a silicone baking mold (22 cm)

Instructions

Step 1

Heat the oven to 350°F (180°C).

Step 2

Melt the dark chocolate with the unsalted butter. It’s fine to do this in a microwave, but using a bain-marie (a bowl over a pan of simmering water) is good too. Just don’t do it on direct heat.) Let the mixture cool a little, then add the granulated sugar and stir thoroughly.

Step 3

Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the sieved all-purpose flour. Turn into a sandwich tin or a silicone baking mold (22 cm) and cook for around 22 minutes. It should be a little wobbly in the middle when you take it out. Don’t worry about this, the gooey center is fabulous, and it will set further as it cools.

Step 4

Remove from the oven and leave to cool completely before turning out the cake. Let it rest in a cool place, covered with foil. Slice and serve with crème fraîche and some raspberries (optional) or for fun a few drops of good olive oil and a pinch of sea salt (optional) flakes.

Step 5

Try to make this cake the day before you intend to serve it to let it rest and the flavors develop. Good luck resisting.