This indulgent dark chocolate cake combines with the tartness of a smooth lemon curd like a match made in heaven.
Some very special friends were visiting on a Saturday evening. I had promised them a special dessert. Something they hadn’t had before. And this flavour combination of citrus and dark chocolate came to mind.
The pairing here is unique. The two main components on their own are not that great. But when you put a slice of the cake on a spoon with a bit of the lemon curd, you have magic in your mouth! The dessert was a huge hit and multiple servings were consumed. Dopamine levels were high. The night was memorable.
TIP: Make sure you have 8 eggs to spare between the cake and the lemon curd.
This one is a very easy, flourless recipe that comes together in just about 20 minutes. The lemon curd and the cake used up all the eggs in my pantry - 8 total!
NOTE: Get my lemon curd recipe from one of my earlier posts by clicking here.
INGREDIENTS
For the FLOURLESS CHOCOLATE CAKE
145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
300 grams (2 cups) good quality dark chocolate compound
5 large eggs, separated
40 grams (1/2 cup) cocoa powder, plus extra for sprinkling
150 grams (3/4 cup) caster sugar. For a more bitter taste, go with just under 3/4 cup.
Pinch of salt, optional
METHOD
For the FLOURLESS CHOCOLATE CAKE
Grease a bundt pan (or a 9-inch springform baking tin) with butter.
Sprinkle with cocoa powder to cover the bottom and sides. Tip upside down to get rid of excess cocoa powder.
Place the butter and chocolate in a large microwavable bowl. Pop in the microwave, stirring every 20 seconds, until melted and smooth. Set aside to cool slightly.
Preheat the oven to 180 C.
Place the egg whites in a large bowl and beat with an electric mixer until foamy.
Slowly add the sugar, one spoon at a time, while continuing to beat on medium speed. Continue to beat until the eggs become thick, white, glossy and form stiff peaks. When you remove the whisk, the meringue should be stiff enough to hold shape and not drip off the paddle.
Add egg yolks to the chocolate mixture and whisk to combine.
Sift in the cocoa powder and whisk until smooth. Sifting will make sure no lumps remain.
Add a pinch of salt if you wish.
Finally, add 1/4 of the meringue to the chocolate and gently fold using a spatula. Then add the remaining meringue and continue to fold until the mixture is combined. Since we do not have any flour, it is important to not over mix as we risk losing a lot of the air for retaining the fluffiness.
Pour the mixture into your prepared pan and smooth the top.
Bake for approximately 30-35 minutes in a 9-inch pan or 45 minutes in a bundt pan, until the cake no longer wobbles in the middle.
Remove the pan from the oven and place it on a cooling rack to cool completely. It will sink slightly as it cools and that is ok.
Sift over some cocoa powder if you wish. Be careful if you use unsweetened cocoa powder as that may make the start of every bite a bit too bitter.
Cut and serve with some chilled lemon curd, prepared ahead.
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
