For those of you that follow us on Facebook, you’ll know the story of how I came up with this recipe, for those of you that don’t – It all started with some pinning on Pinterest
and a mouth watering picture with the words “quick & easy” written in quirky writing above a handsome slice of gooey chocolate cake. I thought – “no way, this is too good to be true, I have, no, I NEED to make this, NOW!”
You know when you’re so excited to eat something, you can taste it, like your mind starts playing games with you, you’re imagining that first mouthful, the flavours, the textures, the awesomeness, so much that your mouth starts to over-salivate it hurts!!! Yeah….and then the cake was done and I took a bite and almost lost a tooth due to the unmentioned texture of ROCK in the recipe. “Gooey” my a$s!!!
So here’s our SIMPLE AND EASY flourless chocolate cake. It has a soft outer crust with such a rich, dense gooeyness inside, she’s dangerous – don’t say I didn’t warn you, oh and before I forget, it’s pretty darn tasty straight out of the fridge too!
As there’s no flour in this cake (duh!) it’s obviously not going to rise much so depending on how large and flat or small and chunky you want it is up to you, however the one in the photo was made with an 8 inch round pie/tart pan. You can use a normal cake tin or springform pan just make sure whatever you’re using is well greased and/or well lined with baking/parchment/wax paper.
So here’s what you’ll need (We weigh everything so most of this is in grams however if you don’t use kitchen scales i’ll put the estimated ‘cup’ measurments in):
175g (or 1 cup) Good quality chocolate (I love dark chocolate but not too dark – everything in moderation right? So I used Whittaker’s Dark Chocolate but you can use whatever you love, except white because you’re going to add cocoa…or maybe that’s something new waiting to happen…I don’t know, i’ve never done it)
120g (or 1/2 cup) butter (if it’s salted – skip the salt, if it’s unsalted – add 1/4 teaspoon salt)
150g (or 3/4 cup) granulated white sugar
3 large eggs (we used size 7′s)
100g (or 1/2 cup) cocoa powder (sifted)
1/2 teaspoon instant coffee (powder or granules)
And here’s what you do:
Preheat oven to 160 degrees celsius for fan force or 180 for normal.
1. In a large saucepan on low heat, melt the chocolate and butter. When both ingredients are half way through melting, add in the instant coffee and stir until everything is completely melted and smooth. Be patient, you don’t want to burn the chocolate or coffee as this will give you a bitter tasting cake.
2. Add in your sugar and salt and continue to stir. When the sugar has almost completely dissolved, remove the saucepan from the heat.
3. Add the eggs, one at a time, whisking until each is almost incorporated then after the addition of the last egg, whisk until the mixture is smooth and glossy.
4. Add in your sifted cocoa powder and mix until the batter is smooth.
5. Pour your cake batter into your prepared baking pan/dish of choice and bake for 20-25 mins (this depends on your oven so just check it at the 20 minute mark, if you tap the top gently and it wobbles, it still needs a few more minutes but I don’t recommend you go PAST the 25 minute mark or you’ll get more dry brownie than gooey cake.)
6. Cool cake in pan/dish on a wire rack then transfer your cake to your display plate of choice. You can leave it as is and serve it with it’s BFF – Fork, or a side of cream or ice cream, you can top it with berries and a dusting of icing sugar, you can make a runny ganache and drip it over the top or drizzle melted chocolate across the top but whatever you do, START SMALL, this is a rich piece of deliciousness right here I tell ya!