Description
Fudgy Flourless Chocolate Cake That Everyone Loves. Dark chocolate and whipped egg whites give this flourless chocolate cake its fudgy texture. Add a crunchy popcorn topping for a sweet, salty twist. Give this decadent treat a place on your cake table.
Ingredients
Units
Scale
Cake
- 100 g dark chocolate (like Lindt), chopped
- 1/3 cup butter
- 3 eggs, separated
- 1/3 cup caster sugar
- 1/4 cup cocoa powder (unsweetened)
- 1/2 tsp vanilla extract (optional, but helps balance flavor)
- Pinch of salt (for egg whites)
Topping (optional but recommended):
- 2 cups plain popcorn
- 2 tbsp peanut butter (melted slightly so it coats)
- 1/4 cup chopped almonds
Instructions
- Preheat your oven to 180°C (350°F).
- Line a 20 cm (8-inch) springform pan with parchment paper.
- Melt the chocolate and butter together in a heatproof glass bowl over simmering water (or gently in the microwave in 30-second bursts). Stir until smooth.
- Remove from heat, then whisk in the egg yolks, sugar, vanilla (if using), and sifted cocoa powder until combined.
- In a clean bowl, beat the egg whites with a pinch of salt (optional) until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture; don’t overmix, just fold until you don’t see big streaks of white.
- Pour into the prepared pan and bake for 30–35 minutes, until the top is set, but the center still feels slightly soft.
- Leave the cake in the pan for 20 minutes before removing. Cool completely on a wire rack.
Topping:
- Toss the popcorn with peanut butter until coated, then sprinkle with chopped almonds. Pile on top of the cooled cake before serving.
Notes
Prepared, tried, and tested by Joy
