This moist dark chocolate cake is baked without any flour nor baking powder. Very simple and quick to prepare, it tastes even better after a few hours rest, if you can resist! But it’s worth it, the inside gets mellow and so delicious
Separate egg whites and egg yolks in two different large bowls. Whisk egg whites until stiff.
Melt chocolate and butter (ideally in a water bath, if not in the microwave).
Stir egg yolks and sugar until it whitens a bit. Then add melted chocolate and melted butter while stirring continuously so that egg yolk won’t start to bake.
Then pour in whisked egg whites, combining gently with circular movements from the bottom up not to break them.
Pour the mixture into a silicone mold (or a greased mold, ideally floured if you are not gluten intolerant).
Bake 25 minutes at 350°F (180°C). Flip the mold on a plate and remove the mold.
Notes
The main steps: Stir egg yolks and sugar. Add melted butter and chocolate. Then whisk egg whites, gently combine and bake. That’s all.Ideally wait half a day before eating (that’s the hardest part of the recipe) or at least until it cools down.