Chocolate Cake

One of the easiest decadent chocolate cakes you can find. Bonus: it’s gluten-free! A crowdpleaser for chocolate lovers and celiacs alike! The cake itself is decadently creamy without being too heavy, and the topping adds just the right amount of bite and texture.

I once made this cake for a dear friend at his house, and the next day when I was walking around with a tupperware box full of cash for his business he made a face like a cat who knows you’re cooking fish, asking if I was carrying more cake. His face fell slightly when I laughed and told him no, it was just cash.

Ingredients

6 Eggs

225g Chocolate 70% plus extra for topping

1/2 cup granulated Sugar

6 tbsp Butter (unsalted)

Preheat oven to 135 degrees celcius.

Melt butter and chocolate au bain marie and set aside to cool off a bit. Once cooled down enough, whisk in egg yolks.

In a large bowl beat egg whites until soft peaks form. Slowly add the sugar while beating until you can make glossy stiff peaks.

Then carefully fold in the chocolate mixture, trying to stir as little as possible to keep as much air in mixture as you can.

Pour the batter into a 21 cm springform (line it with baking paper and butter the sides). Bake on a rack in the center for 45-50 minutes until it is set in the center.

Once cooled off, remove from springform and melt some more chocolate au bain marie. Gently pour it over the cake making a zigzag motion to create a messy zebra pattern. Let cool completely until the chocolate on top has hardened.