Jamie Oliver Flourless Chocolate Cake is made with dark chocolate, unsalted butter, golden caster sugar, cocoa powder, free-range eggs, and strong coffee. This easy Flourless Chocolate Cake recipe creates a tasty and gluten free dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Chocolate Fridge Cake
- Jamie Oliver Pear And Gingerbread Cake
- Jamie Oliver Baileys Cheesecake
đ€ Why You’ll Love This Flourless Chocolate Cake Recipe:
- Rich Chocolate Flavor: The use of high-quality dark chocolate with 70% cocoa ensures a deep, rich chocolate taste that’s irresistible.
- Gluten-Free: This cake is perfect for those who need to avoid gluten as it uses cocoa powder instead of flour.
- Simple Ingredients: Despite its gourmet taste, this cake requires only a few basic ingredients that are easy to find.
- No Advanced Skills Needed: You donât need to be an expert baker to make this cake. The steps are straightforward and easy to follow.
- Versatile Serving Options: This cake can be dressed up with fresh berries and a dusting of cocoa powder, making it perfect for special occasions, or enjoyed simply on its own.
đ« Jamie Oliver Flourless Chocolate Cake Ingredients
- 200 g (7 oz) unsalted butter, plus extra for greasing the pan
- 200 g (7 oz) dark chocolate (70% cocoa)
- 1 tablespoon strong coffee (liquid)
- 6 large free-range eggs, yolks, and whites separated
- 250 g (8.8 oz) golden caster sugar
- 70 g (2.5 oz) cocoa powder, plus extra for dusting
- A pinch of sea salt
đ How To Make Jamie Oliver Flourless Chocolate Cake
- Prepare the Oven and Pan: First, heat your oven to 160ÂșC (320ÂșF) or Gas Mark 3. Use a little butter to grease a 20 cm (8-inch) springform cake tin. Then, put parchment paper on the bottom of the tin to keep the cake from sticking.
- Melt Chocolate and Butter: Put a medium heatproof bowl on top of a pot with simmering water. Keep the fire medium-low. Break the chocolate into small pieces and add them to the bowl with the butter. Stir them together until they melt completely and look shiny and smooth.
- Add Coffee: After the chocolate and butter have melted, take the bowl off the heat. Mix in a tablespoon of strong coffee and let it cool down a little.
- Beat Egg Whites: In a big bowl, whisk the egg whites for about 1 to 2 minutes until they form soft peaks. This means when you lift the whisk, the peaks should bend over gently.
- Mix Yolks with Sugar and Cocoa: In another big bowl, put the golden caster sugar and egg yolks together. Beat them for about 7 minutes until the mix is light and fluffy. Add the cocoa powder and a pinch of sea salt through a sieve. Mix these dry ingredients into the yolk mix carefully.
- Combine Chocolate and Egg Mixtures: Now, mix the slightly cooled chocolate mix into the yolk and cocoa mix. Then, fold in the egg whites gently. It’s important to do this carefully so the cake stays light and airy.
- Bake the Cake: Pour the final mix into your prepared cake tin and smooth the top. Bake it in the heated oven for about 1 hour. Itâs ready when you can stick a skewer in the middle and it comes out clean.
- Cool and Serve: Let the cake cool down completely on a wire rack. Once it’s cool, take it out of the tin. Sprinkle some extra cocoa powder on top and serve it with fresh berries for a pretty look.
đ Recipe Tips:
- Melting Chocolate and Butter: Make sure the water doesn’t touch the bottom of the bowl when you melt the chocolate and butter. This method keeps the chocolate from getting too hot and burning.
- Adding Coffee: Use fresh, strong coffee to make the chocolate taste even better. If you donât have fresh coffee, mix a teaspoon of instant coffee in a tablespoon of hot water.
- Beating Egg Whites: Make sure the bowl and whisk are very clean and dry before you start whisking the egg whites. This helps them get fluffy and form soft peaks.
- Mixing it Together: When you mix the egg whites with the chocolate, use a big spoon and gently stir in wide circles. This helps keep the cake light and fluffy.
- Checking if Itâs Done: Ovens can be different, so check the cake about 10 minutes before the time is up. The cake is ready if the top is firm and a stick poked in the middle comes out with a few wet crumbs.
â What To Serve With Mousse Chocolate?
This Tasty Flourless Chocolate Cake pairs well with whipped cream, vanilla ice cream, raspberry coulis, or a sprinkle of powdered sugar. It also can be served alongside fresh strawberries, blueberries, mint leaves, or a drizzle of caramel sauce.
đ How To Store Leftovers Flourless Chocolate Cake?
- Refrigerate: Store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
- Freeze: Wrap the cake tightly in cling film or plastic wrap, then place it in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQ’S:
Can I Use Milk Chocolate Instead Of Dark Chocolate?
It’s best to stick with dark chocolate (70% cocoa) as it provides the necessary richness and structure for the cake.
Is There A Substitute For Golden Caster Sugar?
Yes, you can use regular caster sugar or granulated sugar, but the flavor profile may change slightly.
How Do I Know When The Cake Is Properly Baked?
The cake is done when it feels firm on the top, and a skewer inserted in the center comes out with a few moist crumbs.
More Jamie Oliver Recipe:
- Jamie Oliver Polenta Lemon Cake
- Jamie Oliver Strawberry Buckwheat Pancakes
- Jamie Oliver Date And Walnut Cake
Jamie Oliver Flourless Chocolate Cake Nutrition Fact:
- Calories: 438
- Fat: 31.4g
- Saturates: 17.8g
- Sugars: 31.4g
- Salt: 0.5g
- Protein: 7g
- Carbs: 33g
- Fibre: 2.8g
Jamie Oliver Flourless Chocolate Cake
Description
Jamie Oliver Flourless Chocolate Cake is made with dark chocolate, unsalted butter, golden caster sugar, cocoa powder, free-range eggs, and strong coffee. This easy Flourless Chocolate Cake recipe creates a tasty and gluten free dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Oven and Pan:Â First, heat your oven to 160ÂșC (320ÂșF) or Gas Mark 3. Use a little butter to grease a 20 cm (8-inch) springform cake tin. Then, put parchment paper on the bottom of the tin to keep the cake from sticking.
- Melt Chocolate and Butter:Â Put a medium heatproof bowl on top of a pot with simmering water. Keep the fire medium-low. Break the chocolate into small pieces and add them to the bowl with the butter. Stir them together until they melt completely and look shiny and smooth.
- Add Coffee:Â After the chocolate and butter have melted, take the bowl off the heat. Mix in a tablespoon of strong coffee and let it cool down a little.
- Beat Egg Whites:Â In a big bowl, whisk the egg whites for about 1 to 2 minutes until they form soft peaks. This means when you lift the whisk, the peaks should bend over gently.
- Mix Yolks with Sugar and Cocoa:Â In another big bowl, put the golden caster sugar and egg yolks together. Beat them for about 7 minutes until the mix is light and fluffy. Add the cocoa powder and a pinch of sea salt through a sieve. Mix these dry ingredients into the yolk mix carefully.
- Combine Chocolate and Egg Mixtures:Â Now, mix the slightly cooled chocolate mix into the yolk and cocoa mix. Then, fold in the egg whites gently. Itâs important to do this carefully so the cake stays light and airy.
- Bake the Cake:Â Pour the final mix into your prepared cake tin and smooth the top. Bake it in the heated oven for about 1 hour. Itâs ready when you can stick a skewer in the middle and it comes out clean.
- Cool and Serve:Â Let the cake cool down completely on a wire rack. Once itâs cool, take it out of the tin. Sprinkle some extra cocoa powder on top and serve it with fresh berries for a pretty look.
Notes
- Melting Chocolate and Butter:Â Make sure the water doesnât touch the bottom of the bowl when you melt the chocolate and butter. This method keeps the chocolate from getting too hot and burning.
- Adding Coffee:Â Use fresh, strong coffee to make the chocolate taste even better. If you donât have fresh coffee, mix a teaspoon of instant coffee in a tablespoon of hot water.
- Beating Egg Whites:Â Make sure the bowl and whisk are very clean and dry before you start whisking the egg whites. This helps them get fluffy and form soft peaks.
- Mixing it Together:Â When you mix the egg whites with the chocolate, use a big spoon and gently stir in wide circles. This helps keep the cake light and fluffy.
- Checking if Itâs Done:Â Ovens can be different, so check the cake about 10 minutes before the time is up. The cake is ready if the top is firm and a stick poked in the middle comes out with a few wet crumbs.
Jamie Oliver Flourless Chocolate Cake