©Kara Rosenlund

So here is the recipe for the ‘Flourless Chocolate Cake’ I made over Easter with melted down Easter eggs. It is a lengthy recipe and at times I must admit I got a bit impatient by all the steps and bowls….however it is well worth it…. truly, it really is. The recipe is from Bourke Street Bakery; famed bakery in Sydney, and they take baking very seriously. If you are interested you can purchase their book from here like I did. I have put my own voice into the ‘method’ as I overlooked a couple of steps and I don’t want you to do the same thing. Tip from me to you – If you don’t have a large stainless steel bowl, you might want to pick one up from the grocery store… it will come in handy. I didn’t and let’s just say it was a little tricky….

K x

Ingredients

• 260 g dark chocolate finely chopped (I used 70%)
• 135 ml milk
• 40 g plain yoghurt
• 4 eggs
• 105 g caster sugar for the above eggs
• 4 egg whites, additional to the above eggs
• 160 g of caster sugar, for the above egg whites
• 135 ml pouring cream
• 55 g unsweetened cocoa powder, sifted

Preheat the oven to 150 degrees and grease a 20cm spring form cake tin.

Place the chopped dark chocolate into a large stainless steel bowl; choose one which will hold the entire cake batter, as this this will be your mixing bowl when the time is right to combine all the components. Place the stainless steel bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow to boil for 2 minutes, then turn off the heat and stir the chocolate slowly as it melts. Set aside.

Put the milk and yoghurt in a small saucepan over medium heat and bring to the boil. Turn off the heat – you should of curdled the milk mixture. Set this aside also.

Put the 4 eggs and it’s companion sugar in a bowl and use an electric mixer with the whisk attachment. Whisk the eggs on medium speed for about 10 minutes or until the mixture has doubled in size and is lighter in colour.

In another bowl yes, you need lots of bowls for this recipe whisk the egg whites to soft peaks, then slowly add the sugar for the whites, whisking until the soft peaks form a shiny meringue. Be careful not to overwhisk. Place in the refrigerator.

Whisk cream until soft peaks form and place in the refrigerator also. watch this, mine turned to butter on my first attempt. 

Then, get all your components together on the bench; melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and sifter cocoa powder.

Pour the curdled milk into the chocolate and use a whisk to mix it in, then add the sifted cocoa and whisk until completely incorporated. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding more.

Lightly fold the meringue into the whipped cream, taking care not to knock too much air out of the mix. Then fold this into the chocolate mix in three batches, again making sure to incorporate the first batch before adding more.

Using a spatula scoop the cake batter into the prepared tin and tap it gently twice on your bench top to even out the mix. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, start checking at 1 hour to see how it is going. Mine was ready at the 1 hour and 15 minutes mark and I used a cake skewer to test the centre. If you can smell the cake cooking within the first 25 minutes your oven is too hot and you need to drop the temperature. Don’t disturb the cake for the first 45 minutes, after which time you can rotate it so it cooks evenly. If you think the top may be going brown too early just place a piece of grease proof paper on top.

Once it is ready allow to cool and then remove from the tin. It is best to use a sharp knife to cut this cake. Have a jug of boiled water handy, dip the knife in, leave for 10 seconds to warm and wipe down with a tea towel and then cut. Repeat this with each slice to achieve a perfectly clean slice.

Ta Dah… you are done…. x