Easy to make, these cakes were a desert hit with the kids and full of flavour.
Flourless Chocolate Cake
Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup unsalted butter
- ¼ cup liquor
- 10 large eggs
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
- sprinkle of cayenne pepper
Instructions
- Preheat oven to 160°C. Grease a 12-cup muffin tin or use foil cupcake liners in the tin.
- Put water in the bottom half of a double boiler, or fill a small saucepan halfway with water. Bring to a gentle boil.
- Into top of double boiler or metal bowl in saucepan*, add chocolate chips, butter, and liquor (I use rum essence instead of liquor, as it was being used as a family desert for the kids). When the chocolate and butter begin to melt, blend thoroughly. It should have an even, shiny finish. Remove from heat.
- While chocolate is melting, whip eggs in a separate bowl until frothy. Add sugar, vanilla, salt, and cayenne.
- Ladle a bit of the egg mixture to the warm chocolate mixture and whisk quickly so that the eggs don't cook. Continue adding egg mixture and whisking until about one-third of it is incorporated into the chocolate mixture. Then pour the chocolate mixture back into the larger bowl containing the remaining eggs, and stir to combine.
- Pour batter into muffin tin, filling each tin halfway. Bake 15-20 minutes. Cakes should be light and dry on the outside (with cracks on top) and dense and moist on the inside.
Notes
Let cakes cool to touch or chill in the fridge before serving. Add powdered sugar and fresh berries if desired.
* Note: If you don’t have a double boiler, a metal bowl that is big enough to rest on top of your saucepan will do just fine.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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