There is no such thing as too much chocolate, and if you eat the dark one it is also pretty good for you. So here is the recipe for the ultimate dark chocolate cake. It is light, fondant-like and gooey in the middle, flourless = gluten-free and seriously DELICIOUS.
It’s amazing on its own but depending on the season, you can always pair it with fresh fruits or home-made fruit sauce. I adore raspberries so I could really put them on everything, but even if you don’t like them as much trust me – on this cake you will. This time I paired the cake with quickly boiled nectarines and blackberries, because so many grow in our garden each year and I’m always trying to find new ways to use them.
- cake tin (preferably 24cm)
- self standing mixer or a whisk
- double boiler
FOR THE CAKE:
- 6 eggs
- 250 g dark chocolate (70% works best)
- 110 g butter
- 150 g sugar
- 50 g ground nuts (almonds or hazelnuts work best)
- Pinch of salt
- *optional: a handful of chopped nuts (pecans, almonds, walnuts, hazelnuts…the sky is the limit)
- Preheat the oven to 170°C
- Slowly melt the chocolate and butter using a double boiler. Set aside to cool of a bit.
- In a self-standing or a hand mixer mix the eggs and sugar until small bubbles start to form, but you don’t want to overdo it.
- Put the mixer speed on low, gradually adding the ground nuts and the chocolate-butter mixture. Mix until well incorporated.
- Spread the cake tin with butter and pour in the cake batter.
- Bake on 170°C for 20 min, cool for a bit and enjoy. I prefer it cooled to room temperature and it’s best not to put it in the fridge if you want it to remain nice and gooey in the centre.