Flourless Chocolate Cake

The flourless chocolate cake is a great option for those who are gluten intolerant or for anyone looking for a dessert with a particularly moist and dense texture. Here is the recipe:

Ingredients

• 200g of good quality dark chocolate
• 200g of butter (or a plant-based alternative for a lactose-free version)
• 200g of granulated sugar
• 5 medium eggs
• 1 pinch of salt
• Icing sugar for decorating (optional)

Preparation

1. Preheat the oven to 180°C.
2. Melt the chocolate in a double boiler with the butter. Make sure the water does not touch the bottom of the bowl containing the chocolate and butter. Stir until smooth and even.
3. Separate the yolks from the whites. Add the sugar to the yolks and beat them until you have a light and fluffy mixture.
4. Gently fold the chocolate and butter mixture into the yolk and sugar mixture.
5. Whisk the egg whites with a pinch of salt until stiff and gently fold them into the chocolate mixture, taking care not to deflate them to maintain a light texture.
6. Pour the batter into a buttered and floured round baking pan or one lined with parchment paper.
7. Bake the cake in the preheated oven for about 25-30 minutes. The surface should appear firm, but the inside will still be soft.
8. Allow the cake to cool before removing it from the pan.
9. Before serving, you can sprinkle the surface with icing sugar for a final touch.

Trivia

The flourless chocolate cake has ancient origins and lends itself to numerous variations. Some add a pinch of chili to enhance the chocolate flavor or a drop of liquor to enrich the taste. To make it even more Italian, you could add a tablespoon of condensed espresso coffee to the chocolate and butter mixture for a characteristic aroma.

If you are a fan of the chocolate-wine pairing, you might consider pairing this cake with a red dessert wine or a Recioto della Valpolicella for a tasting that enhances the richness of both. Happy cooking and bon appétit!