This chocolate cake is absolutely delicious and super easy to make!
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this chocolate cake recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.
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Our Favourite Flour Free Dark Chocolate Cake
This cake is absolutely delicious and super easy to make!
- • 115g butter, plus more for pan
- • 115g dark chocolate
- • 3 eggs, separated
- • 45g light brown sugar
- • ¼tsp vanilla extract
- • ¼tsp sea salt
- To Finish:
- • 120g whipped cream
- • 2tsp granulated sugar
- • Icing sugar or cocoa powder, for dusting
- • Crumbled dark chocolate
Preheat your oven to 180°C. Line a 15cm round springform tin with a baking paper and grease with butter.
In a saucepan, melt the butter over medium heat. After the butter melts, wait until fragrant brown bits form at the bottom of the saucepan. This should take about 4 minutes. Now, quickly remove from the heat and stir in the chocolate. Cool the chocolate mixture to lukewarm.
Beat egg yolks, brown sugar, and vanilla together with a mixer. Until the mixture thickens. Slowly beat in the chocolate mixture. At this point the mixture will be very thick.
Beat egg whites and salt in a separate bowl until firm peaks form. Stir approximately one-third of the egg-whites into the chocolate mixture. Fold the remaining mixture in gently, trying to keep the batter as light as possible.
Now, bake in preheated oven for about 25 mins, or until a skewer comes out clean or with just a couple crumbs attached. Once cooked let cool on rack for 10 mins. At this point it will begin to sink in the middle. Run a knife around the cake to make sure it’s not stuck to the pan, and release the springform sides. Let it cool the rest of the way on its base. Once it’s cool, flip out onto a plate.
To serve, beat whipping cream with granulated sugar until soft peaks form. Dust cake with icing sugar or cocoa powder and dollop with whipped cream and berries.
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