Flourless Chocolate Cake

Ingredients

200g dark chocolate

200g butter

70g cocoa powder

250g sugar

A pinch of sea salt flakes

6 eggs

Method

It was my sister’s birthday last week and as she is still finishing her final year in Edinburgh, my mum asked Jess at 27 Elliott’s if she could make her cake this year. She did so in the form of this exceptionally good chocolate cake. It sounded so delicious and easy to make that I thought I’d set to and make one for us at home.

Another good one as flour is still in high demand. You will need half a dozen eggs.

• Break the chocolate into a saucepan along with cubes of butter and melt slowly over a low heat.

• Into separate bowl weigh the dry ingredients; 250 grams of cocoa powder and sugar. Once the butter and choc have melted stir into the dry ingredients. Adding a pinch of sea salt flakes to the mix will bring out the richness and flavour of the chocolate.

• Add the eggs one by one and whisk until the mixture is completely combined.

• Pour into a lined, springform cake tin (or whatever baking tin you have; square or individual muffin tins work too).

• Bake for 40 mins at 180 degrees, but check after 30 depending on the heat of your oven.

Serve with crème fraîche or natural yoghurt and a handful of raspberries.

Watch Jess’ demo on how to make here.