Easter feast flourless chocolate cake
My never fail, super easy recipe for a flourless chocolate cake to be laden with whipped cream and speckled, crispy-shelled Easter eggs.
Ingredients
200g dark chocolate (at least 70% cocoa solids) - I usually opt for Lindt because it’s easy
200g caster sugar
200g unsalted butter
5 free range eggs
300mL double or thickened cream
1 packet of Cadbury speckled eggs (alternatively shaved/grated chocolate on top of the cream)
Method
Preheat your the oven to 160°C and grease and line a 23cm springform cake tin. Break up the chocolate and melt it with the butter in a heat proof bowl over a pan of simmering water, then set aside to cool.
Separate the eggs into 2 large mixing bowls. Whisk the egg yolks with 100g of caster sugar until thick, pale and fluffy – this will take at least 5 minutes, possibly longer. When it’s ready it is a lovely pale golden colour.
Whisk the egg whites to stiff peaks, then add the remaining sugar a tablespoon at a time, whisking thoroughly between each addition as if you were making meringue, until you have a thick and glossy mixture.
Pour the cooled chocolate mixture into the whisked egg yolks and gently combine with a spatula. Make sure you do this gently so you don’t knock the air out of the mixture.
Next, gradually fold in the egg whites then pour the mixture into your prepared cake tin. Do not over mix.
Bake for 45 minutes, or until lightly crisp on top but slightly gooey on the inside. Leave the cake to cool completely in the tin.
To serve, whip one carton (300mL) of double (or thickened) cream until firmed peaks, typically 7-8 minutes. Do not over whip, especially on the Easter long weekend because it might be difficult to get to the store to grab another carton of cream! That’s why I generally buy a back up tub.
Once the cake has completely cooled, spread the whipped cream on top then you can shave or grate a little dark chocolate over the cream. I then add the Cadbury speckled eggs in the middle to make it look like a bit of an Easter egg nest.