Decadent Flourless Chocolate Cake

Decadent Flourless Chocolate Cake

• 500g of the best dark chocolate you can buy (1 lb approx)
• 4 eggs, cold
• 1 stick butter, cut (about 100 grams)
• Optional: If you prefer your cake to be a little sweeter, you can add 1 to 2 Tablespoons sugar to the eggs
• Optional: confectioner’s sugar or cocoa powder for dusting

Heat your oven to 325F, Gas3, 170C, and position rack to lower-middle position.
Line the bottom of a 7-inch (18cm2) square pan with removable bottom or spring form; you can also use round pan. And grease the sides liberally.
Melt the chocolate and butter in a bain-marie (in a heatproof bowl) until just melted. Remove from heat.
Meanwhile, beat the eggs (with sugar if you are adding) at high speed for at least 5 minutes or until they become really pale and double in volume.
Fold a third of the eggs into the chocolate mixture and fold until no egg streaks are showing. Then fold in half, then the rest.
Pour the batter into the pan and level the surface with a spatula. Put it in a roasting pan and add boiling water to come up to half the pan (from the outside of course, you are cooking it in a water bath).
Bake until the cake has risen slightly and the sides are dry and the middle looks soft and glazed. This will take about 30 minutes. Remove and let cool completely before covering it and keeping in the fridge overnight. Unmold the next day.
This recipe can be doubled but you will have to use an 8-inch spring form pan or a larger square pan.

Raspberry Coulis: 1 cup frozen raspberries + 1 Tablespoon sugar, cook on medium heat until bubbly and thick. Pass sauce through a fine sieve.
You can also serve with a dollop of whipped cream or a scoop of a very good vanilla ice cream.