Home Sweet Home Bakealong 55: Flourless Chocolate Cake
I am extremely excited about the Peanut Butter and Chocolate Shortcake recipe coming up next in the series but I am being good and not skipping ahead.
After the Rose-Chocolate debacle last time I was ready for something easy and crowd pleasing. This is both of those things. Even better, it is ideal for looking after the gluten dodgers in your life.
The cake is made by whisking up a lot of eggs with sugar (not even any separating of white required -yes!) and then stirring in a melted chocolatey syrup mixture. Dead simple.
I made a 4/5ths sized cakes (the recipe states 5 eggs, I had 4). Which made one small cake 6 little ones (sounds like countdown). The cake took a lot longer to bake than the recipe said. I reckon it was in there for 1 hr 30 instead of 50. Make sure your tin is water tight. I got a bit of water ingress at the bottom of mine which wasn’t a huge issue but just made the bottom a bit more moist. You can see the ‘sag’ in the photo above. It did give people an excuse to scrape the bottom with a spoon so no-one was complaining. Come to think of it, that’s probably why it took ages to bake.
Anyway… this one’s a good ‘un.
Flourless Chocolate Cake
from Home Sweet Home by the Hummingbird Bakery
5 large eggs
290g caster sugar
340g dark chocolate
225g unsalted butter
Beat the eggs and some of the sugar together. Make a syrup with the water and rest of the sugar then add the chocolate and butter. Combine with the eggs and bake in a bain-marie.
Join Beckie and me in our Epic 100 part bakealong. Next: Chocolate Shortcakes with Peanut Butter Filling. YUM!