- 8 large eggs
- 450g good quality plain chocolate, chopped
- 250g unsalted butter, softened
- Heat your oven to 160°C and grease the line the bottom and sides of a 8″ spring-form cake tin with greaseproof paper. Wrap the outside of the cake tin with tin foil and place in a large baking tray with high sides. Fill and boil a kettle, you’ll be making a Ban Marie to bake your cake later.
- Place the eggs in the bowl of a stand mixer, or use an electric whisk and beat the eggs until doubled in size, this should take around 5-7 minutes. While your eggs are fluffing up melt together the butter and chocolate in a bowl set over a pan of barely simmering water. Once the chocolate is melted fold in half of the egg mixture using a spatula, repeat with the remaining egg until the batter is smooth and streak free.
- Pour the batter into you prepared tin and place it, still inside the baking tray, in the oven. Being very careful, pour the recently boiled water into the baking tray until it reaches half way up the side of the cake tin. Bake for 25 minutes until risen and just set, it should look a little bit like a chocolate brownie with a slight wobble to the very middle of the cake. Take the cake tin out of the Ban Marie and place in the fridge until completely cooled.
- When ready to serve remove the cake pan and carefully peel off the greaseproof paper. Dust with icing sugar and serve with mixed berries and cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Gluten Free
Keywords: Gluten Free, Flourless, Chocolate, Cake