Why hello there. This cake has no flour and wheat, which makes it great for those who are on a gluten-free diet. I first made this while I was living in Montreal. It was for a dinner party I hosted for two friends. The cake turned out well and I served each slice with a dollop of whipped cream and blueberries.
Almost 2 years down the road (oh my goodness, has it been 2 years since grad school!!) and I decided to make this again for tea with friends. One of my friends doesn’t react very well to gluten in foods so this cake was a perfect match. In this update (since the post was originally published in Oct 2011), I’ve also included my whipped cream recipe. This cake is more souffle-like. The hubs and my dear friend were pleasantly surprised since other flourless chocolate cakes they have had have always been dense. Okay, I confess I’ve never had a flourless chocolate cake outside from this one so I have no idea what a dense flourless cake is supposed to be like. But, they both enjoyed this version as well.
Nigella Lawson’s Flourless Chocolate Cake
(taken and adapted from here)
- 8 ounces bittersweet chocolate, minimum 70% cocoa solids
- 1/2 cup unsalted butter, softened
- 6 eggs: 2 whole, 4 separated
- 3/4 cup superfine sugar
- grated zest of 1 orange (optional)
- Whipped cream, recipe below (optional)
- Fresh Raspberries or orange slices (optional)
- Powdered sugar for dusting (optional)
1. Preheat the oven to 350ºF.
2. Line the bottom of a 9-inch springform cake pan with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, add orange zest and then let the butter melt in the warm chocolate.
4. Separate eggs into two bowls.
5. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, tempering first (tempering means you add a little of the warm mixture to the cooler mixture to raise its temperature and prevent it from curdling as you add the rest of the warm mixture).
6. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar.
7. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
8. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
9. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
10. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the cake from its pan.
11. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here.
12. (If using) Whip the cream with some vanilla, salt and sugar (full recipe below), whisking until the cream is firm but not stiff.
13. To serve, I usually dust the cake with icing sugar, and serve each slice with a dollop of whipped cream and fruit of choice. You could also fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder or powdered sugar.
Joy’s Whipped Cream
- 1 cup (250ml) heavy cream or whipping cream
- 2-3 tablespoons fine granulated sugar (or more if you want it sweeter)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Using a stand mixer or hand mixer (you can also do this by hand), start whipping the cream.
- Once the cream has thickened, add in the sugar, salt and vanilla extract.
- Whip the cream until desired consistency (firm but not stiff). Be careful not to over whip the cream.
- Refrigerate till needed. Cream should keep for about a week.