Flourless Chocolate Cake

Charmaine Lu -
  • 150g each dark and milk chocolate, broken into chunks
  • 250g butter
  • 200g sugar
  • 4 eggs, separated
  • 1 tsp vanilla extract
  • ½ tsp cream of tartar
  • Preheat the oven to 180C. Gently melt the chocolate and butter together in a saucepan, then stir in 100g of sugar. Leave to slightly cool, then beat in the vanilla and egg yolks. Pour into a mixing bowl. In a separate bowl, whisk the egg whites until foamy, then add the tartar and whisk again until stiff. Whisk in the remaining sugar, 1 tbsp at a time, until glossy.
  • Mix a spoonful of egg white into the chocolate mixture, then fold in the remaining whites being careful not to knock all the air out. Spoon the batter into a springform cake tin, and bake for 40 mins. Leave to cool a little, then serve warm - perfect!
40 mins
8 serving