Dessert

Add to ❤ Favorites There is no denying it’s on the richer side the spectrum so if you want to lighten it up a little you can always serve it with some poached pear, something fresh to cut through the richness of the chocolate and cream. For me this is best served fairly quickly after baking when it is at is lightest, made with whisked egg white the cake melts in the mouth, but over time the cake becomes a little more brownie like, especially if you refrigerate it. Ingredients for a 9-inch springform tin Flourless Chocolate Cake 200g unsalted butter 200g dark chocolate (around 65-70% cocoa solids) 5 large eggs, separated 150g light brown sugar 50g caster sugar Salted Caramel Cream 100g caster sugar Pinch of flaked sea salt 400ml double cream Read the Instructions here