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