• Rachel Patterson

Flourless Chocolate Cake

This is lush, seriously lush. If a rich decadent chocolate cake and a squishy dark chocolate brownie had a baby...this would be it.





115g/4 oz butter

170g/6 oz dark chocolate, chopped

150g/5.3 oz sugar

1 teaspoon coffee granules

1 teaspoon vanilla extract

4 large eggs

40g/ 1 1/2 oz cocoa powder

Pinch salt

1/2 teaspoon baking powder


Preheat your oven to 350F/180C/Gas 4.

Grease and line an 8" cake tin. Don't skip this part otherwise you will never get the cake out of the tin in one piece!

Cut the butter into pieces and place in a bowl with the chopped chocolate. Melt in the microwave, 20 seconds at a time, stirring between until completely melted and combined. (You can use a double boiler if you prefer).

Whisk the sugar, coffee and vanilla into the chocolate mixture.

Whisk in the eggs.

Mix in the cocoa powder, salt and baking powder.

Pour the batter into the prepared tin.

Place a large roasting tin in the bottom of your oven and fill it half way with boiling water.

Now place your cake tin on the middle shelf of your oven and bake for 30 minutes.

The tin of water creates steam and helps the cake to rise.

Once baked leave for ten minutes in the pan to cool a little. Then turn out.






© 2019 Rachel Patterson