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Make this decadent flourless chocolate cake recipe

Roll up your sleeves and dust off the stand mixer — Jeff Crump from EPOCH Bar & Kitchen Terrace shares a flourless chocolate cake recipe.

Make this flourless chocolate cake recipe | A slice of cake at EPOCH Bar & Kitchen Terrace

Serves 4-6

Preparation time 30 minutes

Cooking time 50 minutes

Chocolate is a vice we like to experiment with heavily over the festive period (hello, spiced rum chocolate caramel eggnog) — but it's not all created equal. For example, that old candy you found in your cupboard from last December is definitely not the same as this exquisite flourless chocolate cake recipe from EPOCH Bar & Kitchen Terrace located inside The Ritz-Carlton.

The decadent dessert — also known as Chocolate Nemesis Cake — uses good quality dark chocolate, eggs, sugar and butter, plus some whipped cream and blackberries for a delicious finale. 

"This is a cake that I first ate at the River Café in London, U.K," says Jeff Crump, specialty chef at EPOCH Bar & Kitchen Terrace. "It was a revelation to me, for its simple plating and dramatic flavours. ‘Keep it simple’ has long been a guiding principle for my cuisine."

Try this surprisingly easy flourless chocolate cake recipe tonight, and maaaybe don't tell everyone about it?

Ingredients

  • 5 large eggs
  • 1 ½ cups sugar
  • 12 oz good quality dark chocolate, chopped
  • 1 cup unsalted butter
  • Whipped cream
  • 1 cup blackberries

Method

  1. Preheat the oven to 250 C. Grease a 10-inch round cake pan and line the bottom with parchment paper. Find a roasting pan that the cake pan will fit inside. Line it with a clean kitchen towel.
  2. In a stand mixer fitted with a whisk attachment, whisk the eggs and ½ cup of the sugar on high speed until the mixture has quadrupled in size, about 10 minutes.
  3. In a double boiler, melt the chocolate and butter, stirring occasionally to combine.
  4. Place the remaining 1 cup of sugar in a small saucepan over medium heat. Add 1 Tbsp water and bring to a boil. Continue cooking until the sugar is melted. Add sugar to the chocolate and butter. Stir to combine.
  5. With the mixer on low speed, slowly add the chocolate and sugar mixture to the egg mixture. Increase the speed slightly and mix until well combined.
  6. Transfer the batter to the prepared cake pan. Knock the cake pan on the counter a couple of times to help release any excess air. Place the cake pan in the roasting pan. Fill the roasting pan with water so that it comes three quarters of the way up the sides of the cake pan. Bake for 50 minutes, or until the cake starts to pull away from the side of the pan. Let cool to room temperature in the water bath (this may take up to 2 hours).
  7. Remove the cake from the water bath and invert it onto a serving plate. Serve with whipped cream and fresh blackberries.
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