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The title of this dish says it all! No more description is needed but we will say it is a flourless cake and that it goes remarkably well with a glass of Double Stout!
Download a printable copy here
Preparation time: 10 min
Cooking time: 15 min
340g Chocolate, min 70% cocoa solids
8 Eggs, separated
1 tsp Vanilla extract
1/ Preheat the oven to 180˚c.
2/ Melt the chocolate over gentle heat, stirring until smooth.
3/ Beat the eggs yolks with 2 tbsps sugar and the vanilla until pale. Whisk into the melted chocolate.
4/ Beat the egg whites with the salt, gradually adding remaining sugar, until soft peaks form.
5/ Place the chocolate mixture into a large bowl with beaten egg whites on top. Fold the two lightly together with a metal spoon. Do not over mix.
6/ Line and butter a 9-inch springform pan. Spread the chocolate mixture evenly in the tin.
7/ Bake on the bottom shelf of the oven for 30 to 35 mins or until cracked on top and a skewer comes out clean.
8/ Cool on wire rack. The cake will shrink down as it cools. Serve hot or cold with chocolate sauce and ice cream.