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  • New Zealand Listener

    Let’s eat cake

    Nov 20, 2022 5 minutes

    There’s something beautiful about a flourless chocolate cake – rich and decadent, with a crisp, meringue-like cracked top, and yet so simple to make. This one is surprisingly light (think a hybrid of chocolate mousse, chocolate fondant and chocolate cake). The fact the cake rises up before collapsing back down and cracking means you can’t mess it up, and the more cracked the cake is, the more character it has. I sometimes like to pile raspberries or macerated strawberries into the ditch left in the centre and dust it with a light coating of cocoa powder for extra bitterness. Serve this gluten-free cake with vanilla chantilly cream (see recipe following) or ice cream.

    FLOURLESS CHOCOLATE SOUFFLÉ CAKE

    200g unsalted butter, chopped
    200g dark chocolate (70%), chopped
    6 eggs, separated

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