Well – I seem to be on a bit of a baking roll at the moment as I have yet another superb baking recipe for you today! A very rich and decadent chocolate cake – and what is even more surprising to me, is that there is absolutely no flour in it.
Please don’t judge it by this terrible photo – as the photo really does not do this cake justice! I was rushing to serve it to my guests that I only took this miserable shot!
As many of you know, for the last year I have been living on more or less a low carb high fat (LCHF) diet (sometimes more less than on!). Hence, most of the food I now prepare for The Travelling Chopsticks tend to be more protein, vegetable and dairy based. But we all need treats every now and again – and this chocolate cake is DEFINITELY a treat!
A friend of mine introduced me to this recipe a few weeks ago when she made it – and I was surprised then how good it was. I then made it for a dinner party that C and I threw for some friends on Saturday night, and was again impressed with how easy and how good the recipe is. My guests absolutely loved it, and there were lots of oohs and ahhs coming from the dinner table (always a sign of success!).
The recipe itself is from Epicurious – I have never really used that website, but if this cake is anything to go by, I think I need to start exploring their recipe archives a bit more! Please note that the original recipes the measurements are not metric (when can we all start using the metric system?!), however I converted them and rounded them to the closest gram and it worked perfectly for me.
What you need
- 100g bitter sweet chocolate bar
- 100g unsalted butter
- 150g caster sugar
- 3 large eggs
- 60g cup unsweetened coco powder
What you do
Preheat oven to 190ºC (375°F) and butter a round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a bowl set over a saucepan of barely simmering water. Make sure the bottom of the bowl does not touch the water. Melt chocolate with butter, stirring until smooth.
Remove bowl from the heat and whisk sugar thoroughly into chocolate mixture. Add eggs and whisk well. Sift the cocoa powder over chocolate mixture and whisk until thoroughly combined.
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)
Like I say – this cake was a success at dinner. However, my own personal opinion was that it was slightly too sweet for me! The next time I make this (and there will be plenty of next times) I want to use a dark 70% chocolate – I think this will still be a winner!