Flourless Chocolate Cake

Today we made Flourless Chocolate Cake (Nigella Lawson’s)!

250g (8.9 oz) high-quality chocolate, 125g (4.5 oz) butter, 4 eggs, separated; 100g (3.6 oz), caster (superfine) sugar, 2 whole eggs, 75g (2.7 oz) caster (superfine) sugar, zest of one large orange, splash or two of cointreau or other liqueur (optional)

Preheat oven to 350F. Melt chocolate. Turn off heat. Add butter.
Stir until butter is melted. Set aside. Whisk 4 egg whites until frothy.

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Add 100g sugar, one Tbs at a time.

FlourlessChocCake

Beat until whites are “firm and glossy, but not stiff and dry.” In separate bowl, whisk together 2 whole eggs, 4 yolks and 75g sugar.

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Add orange zest. Splash in cointreau, if desired. Pour in chocolate mixture. Blend well. Fold in whites until just blended.

FlourlessChocCake

FlourlessChocCake

Cut parchment paper to fit bottom of ungreased springform pan. Insert paper. Pour in batter.

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Bake 30-35 minutes, or until top acquires flaky coating.

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Remove from pan. Cool. Eat. (Nigella tops hers with whipped cream.)