Flourless chocolate cake
Editorial Team at Kitchen Stories
oven, large microwavable bowl, cutting board, knife, whisk, springform baking tin, rubber spatula
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How to chop chocolate
How to whip cream
Nutrition per serving
- 50 g couverture chocolate
- 50 g butter
- 41⅔ g sugar
- large microwavable bowl
- cutting board
Preheat the oven to 180°C/ 350°F. Roughly chop couverture. Cut butter into small pieces. Next, melt both together with sugar in the microwave at 600Watt for approx 2 - 3 min.
- 1⅓ eggs
Add eggs and a small pinch of salt to the chocolate mixture and beat well with a whisk.
- springform baking tin
- rubber spatula
Next, transfer the mixture into a springform, greased if required.
- confectioner's sugar to garnish
- whipped cream to serve
Bake in a preheated oven at 180°C/ 355°F for approx. 25 – 30 min. Allow the cake to cool for approx. 10 – 15 min before removing from the tin. Serve with icing sugar and whipped cream, as desired.
Enjoy your meal!