Source: Nigella Lawson’s Feast
Notes: If you would like to follow the original recipe, find it here. I’ve made two changes: salt has been added as have a couple of tablespoons of booze.
I think this cake really needs a dollop of lightly sweetened (or not) whipped cream or something like a crème anglaise, if you are up for it.
- 8 tablespoons unsalted butter
- 8 ounces bittersweet chocolate, melted
- 6 large eggs: 2 whole; 4 separated
- 1/2 cup plus 1/3 cup superfine sugar
- 1 teaspoon vanilla extract (I omit because I added booze.)
- 1/2 teaspoon nice sea salt (such as Maldon) or kosher salt
- 1–2 tablespoons Grand Marnier or Cointreau (optional)
- powdered sugar for garnish
- mini malted eggs or Cadbury cream eggs or whatever you like
- slightly sweetened whipped cream for serving
- Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.
- For the cake: Stir butter into chocolate and let cool. (Note: You can melt the chocolate in a bowl over simmering water or in the top of a double boiler or in the microwave.) Whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.
- Whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix. Add the vanilla (if using), the salt, and the booze, if using, and stir to combine.
- In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.
- Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate. Once completely cook, arrange Easter eggs on top. Serve with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: oven
- Cuisine: American, British
Keywords: flourless, chocolate, cake