Moist Chocolate Cake with Minimal Flour
The moist chocolate cake is baked in a springform pan using little flour. For a gluten‑free version, the flour can be substituted as desired.
Ingredients
- 200 g dark chocolate
- 100 g butter
- 160 g sugar
- 4 eggs
- 50 g flour
- powdered sugar (for dusting)
Instructions
-
1.
In a double boiler melt the broken chocolate with 2 tbsp water. Add butter and sugar and let them melt together.
-
2.
Separate the eggs. Whisk the yolks and flour into the chocolate mixture until well combined. Beat the egg whites very stiffly and fold them in gently.
-
3.
Line a springform pan with parchment paper, pour in the batter and place it in a cold oven. Turn on the oven to 180 °C only after placing the pan inside, then bake for 40–60 minutes (depending on your oven) until the cake is fully baked. Test with a wooden stick; if no wet batter or crumbs cling, it’s done. Remove from the oven, lift off the springform ring, transfer the cake to a wire rack, peel away the parchment and let cool.
-
4.
Dust the finished cake with powdered sugar before serving.
