For the love of chocolate

The saying “the way to a man’s heart is through his stomach” is definitely true in our case. When we were dating, many moons ago, every second weekend I’d pack my car and head to the country, in the Friday peak hour traffic, to spend time with my man (worth the effort as he’s hubby now!).

Early in our relationship I realised that my husband is a serious chocoholic. So every Thursday night I’d bake him something chocolate. The winner was my chocolate mud cake – he LOVED that! Friday I’d pack the freshly baked goodies and head off, always included was a bottle of Tanqueray as we both love it. Gin brought us together – long and possibly not that interesting a story for anyone else – but here we are nearly 24 years later!

I’ve made many different versions of mud cake over the years and the one we have settled on as serious family favourite is this flourless chocolate cake.

It’s gluten free folks, so those with an intolerance can enjoy this decadent dessert.

Flourless chocolate cake

Ingredients

• 200g butter
• 200g dark chocolate
• 6 eggs, separated
• 1 cup caster sugar

Preheat oven to 180C.

Grease and line a springform pan (approximately 26cm).

Put the butter and chocolate in a double boiler (you can use a bowl that sits snugly into a pot of water – don’t put too much water in the pot that it boils over the sides – the water should not reach the bottom of the bowl). Stir the mixture gently until it is fully melted. Allow to cool.

Beat the egg yolks and sugar until thick. Add the cooled chocolate mixture and stir by hand until fully combined.

In a clean glass bowl beat the egg whites until stiff peaks form. Place half the egg whites into the chocolate mixture and fold gently until combined. Repeat with remaining egg.

Pour the mixture into the prepared springform pan and bake for 45 minutes or until set in the middle. Allow the cake to cool and firm up in the pan.

NOTE – the cake will fall back and may crack on the top, but that’s what it is supposed to do!

When the cake has cooled, gently turn out and remove the baking paper. Place on a serving platter. Dust with icing sugar and serve with cream and fresh berries.