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Flourless Chocolate Cake Recipe

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This recipe for Flourless Chocolate Cake is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 2/3 cups (400g) chopped good quality dark (bittersweet) chocolate
6 eggs
½ cup (95g) muscovado sugar (or dark brown sugar if unavailable)
2 Tbsp dark rum
1 cup (250 ml) thick (double/heavy) cream
1 cup (250 ml) whipping cream, whipped
fresh raspberries, to decorate
icing sugar for dusting
Directions:
Directions:
Preheat oven to 350°F (180 °C).
Grease and line base and side of a 10" spring- form cake tin, with baking paper.
Place the chocolate in a heatproof bowl, over a saucepan of simmering water and allow to melt, stirring occasionally, until smooth. Remove from heat and allow to cool slightly. Put the eggs, sugar and rum in a separate heatproof bowl over a saucepan of simmering water, whisking constantly until the mixture doubles in volume. Remove from the heat. Fold in the cooled chocolate, then fold in the thick cream, mixing well to combine. Pour cake mixture into prepared tin.
Half fill a large roasting tin with hot water and place on the bottom rack of oven. (This will create a steam effect in the oven to help the cake cook evenly.)
Transfer cake to the oven and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow cake to cool in tin before turning out.
Top the cake with the whipped cream, decorate with raspberries and dust with icing sugar.

 

 

 

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