Recently we were lucky enough to spend an afternoon baking with Roy Levy, the development chef at Gail’s Artisan Bakery. Roy was kind enough to share his recipe for this amazing, indulgent flourless chocolate cake with us.
Roy finished this cake by keeping back some of the mixture to spread on top of the baked cake. This is was then popped back into the oven for a few minutes, sealing the top, but leaving a thin layer of delicious, gooey mixture inside…
We’ll have more from our visit to Gail’s over on our sister site World Chocolate Guide very soon, so stay tuned!
Ingredients (Serves 10-12)
- 7 eggs (separated)
- 240g caster sugar
- 240g butter
- 240g dark chocolate
- 80g cocoa powder
- ½ tsp sea salt
In a bowl of an electric mixer, with the whisker attachment, whisk the egg yolks with 180g of the sugar for 10 mins until very pale in colour and tripled in volume.
In a bain marie, gently melt the butter and chocolate. Remove from the heat and mix in the cocoa powder.
In a new clean bowl, whisk the egg whites with 60g of sugar and the salt until soft peaks form.
Fold the chocolate mix into the yolks and then gently fold the whites, trying to keep as much volume as possible.
Pour the cake mix into a 24cm spring form tin that has been greased and lined with baking paper.
Bake in a pre-heated oven on 150 degrees Celsius for 35mins.
- Filed under gails.