Chicken & Egg Issue 14 - page 39

Preheat the oven to 160°C/fan 140°C/gas 3,
grease and line a 23cm cake tin. Gently melt
the chocolate and butter in a bowl and leave
aside to cool.
Whisk 100g of caster sugar with the egg
yolks until pale and thick. Separately, whisk
the egg whites until stiff, gradually adding
the rest of the sugar until the mixture is thick
and shiny.
Fold the chocolate mix into the egg yolks.
When fully combined, gently fold in the egg
white mix and bake for 30 minutes.
Turn the oven off and leave the cake to
cool for around 10 minutes − the cake will
sink and crack.
Flourless chocolate cake
200g dark chocolate, broken up
200g unsalted butter, cubed
200g caster sugar
5 free-range eggs, separated
30g cocoa powder
Recipe courtesy of
Chicken & Egg. Welfare and Food Together.
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