Flourless Chocolate Cake Mix

* Naturally gluten free*

The kit includes….

Guittard Coucher Du Soleil 72% Cacao Dark Chocolate

My mix – including Guittard Cocoa Rouge 100% Cacao, and Billingtons molasses rich brown sugar.

Baking paper

Malden Sea Salt

* All natural, good quality ingredients mixed by me in my bakery – nothing artificial! *

You will need – 4 large eggs * 125g (1/2 a standard block) of unsalted butter

1. Preheat your oven to 180°c /gas mark 4.

2. Use some butter to grease an 7” cake pan and stick the baking paper in place.

The paper should be too big for the pan and stick out above the edges.

* You can use a 8” or 9” pan instead, just bake a little less (see below).

MAKE YOUR CAKE

1. Chop up the butter and melt it with the chocolate, in a bain-marie (a metal or glass bowl placed over a saucepan with an inch of water in it) over a medium heat. Stir to slowly melt.
Mix until all is melted and cool.

*Top Tip – take the bowl off the heat 3/4 of the way through melting. Your mix will cool as the rest of the chocolate melts.

Alternatively, you can put the butter and chocolate in a microwave-proof bowl and melt for 1.5 minutes at 30 second intervals, stirring after each blast.

2. In another bowl, hand beat your eggs well with a whisk for around 20 seconds,

Then add to the cool chocolate mixture, and mix it all together until it starts to look glossy.

3. Add the cocoa sachet and mix well.

4. Tip the cake mix into the lined pan so it sits evenly.

5. Sprinkle the top with sea salt, (optional).

6. Bake for 19-20 mins for a 7″ pan. Your cake should be just baked on top but wobbly when you shake the pan. You want a lovely gooey centre.
It’s normal for the cake to rise and then sink once it’s cooled.

* If using  bigger pan, check it after 18mins

It will keep well for 4-5 days

Share your results!

#LVBakeit