Typically, flourless chocolate cakes require egg whites beaten until stiff. Such cakes rise more when baking, but then it sinks more once cooled, creating a “crater” on the surface and a slightly denser cake. This recipe made using a touch of baking powder yields are slightly fluffier cake – plus it’s far easier and quicker, and the cake has a level surface. The surface has a thin crackly layer like brownies and the inside is lovely and moist. This cake is also quite forgiving - no need for measuring ingredients to the exact gram. Video below.
Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
Butter and line a 20cm / 8" spring form pan.
Whisk in sugar. Add eggs and vanilla, whisking well until combined,
Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
1. If you use small chocolate bits, it's fine to use a cup to measure. If using a block of chocolate or large chocolate button / melts, weight them. Eating chocolate is not suitable for this recipe - it doesn't melt smoothly enough. So ensure you use the chocolate sold in the baking aisle.
2. If you use fridge cold eggs, you will notice the batter is thicker. It will still work just fine, but room temperature eggs is better – it makes the batter pourable into the pan. Cake may also need an extra 5 minutes in the oven.
3. This cake is sturdy enough to be used for a layer cake. Double the recipe and cook in separate pans.
4. STORAGE: Keeps for 4 - 5 days in an airtight container at room temperature. If it's very hot where you are, fridge would be best, but always serve at room temperature!
5. Nutrition per serving, assuming 12 servings. This is quite rich. :)