Description
A decadent gluten-free dessert with a rich, fudgy texture that showcases the bold flavors of chocolate.
Ingredients
- 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
- 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
- 5 large eggs, separated
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 40 grams (1/2 cup) cocoa powder, sifted, plus extra for sprinkling
- 1/4 teaspoon salt
- Whipped cream and berries, to serve (optional)
Instructions
- Grease a 9-inch round springform cake pan with butter and sprinkle with cocoa.
- Preheat your oven to 170°C (340°F) or 150°C (300°F) for fan-forced.
- In a large heatproof bowl, heat the butter and chocolate in the microwave, stirring every 30 seconds until melted and smooth. Cool slightly.
- In a separate bowl, beat the egg whites until foamy, gradually adding sugar until glossy and forming soft peaks.
- Add egg yolks to the cooled chocolate mixture and whisk. Combine with cocoa powder and salt.
- Fold 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining meringue until fully combined.
- Pour the mixture into the prepared pan, smooth the top, and bake for 30-35 minutes until set. Cool completely in the pan.
- Dust with cocoa powder before serving, and optionally serve with whipped cream or ice cream.
Notes
Use high-quality chocolate for best flavor. Let ingredients come to room temperature and be gentle when folding to maintain lightness. Allow the cake to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American