About this recipe:A seriously rich flourless cake made with an enormous amount of chocolate! A velvety chocolate icing finishes it off for even more chocolate goodness.
Makes: 1 23cm cake
400g plain chocolate, chopped
170g unsalted butter, cubed
6 egg yolks
6 egg whites
150g caster sugar, divided
2 teaspoons vanilla extract
1 teaspoon dark rum
300ml double cream
450g plain chocolate, chopped
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat the oven to 180 C / Gas 4. Grease a 23cm springform cake tin. Line the bottom of the pan with baking paper, then wrap the outside of the pan with foil.
Combine 400g of plain chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat and cool to lukewarm.
In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the cake batter into the prepared cake tin.
Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A skewer inserted into the cake will still have some moist crumbs attached. Cool cake in the tin over a cooling rack. The top of the cake will fall in.
To make the chocolate ganache icing: Place 450g chocolate in a metal bowl. Bring cream to the boil in a saucepan. Pour hot cream over chocolate; stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake tin, and turn cake out onto a plate. Remove baking paper from the bottom. Ladle warm chocolate ganache over the top and spread out to cover sides. Let stand until set.