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A lot of readers and friends have been asking, ‘what are you cooking for Christmas?’.

Truth? I’ve only been assigned dessert – so, I’ve decided to keep-things-simple. Cook a tried and tested recipe that is an instant-crowd-pleaser, a variation of Jane Webster’s, flourless chocolate cake. Cause that’s what everyone wants -  a hit of chocolate, instant yumminess and a stress-free day – me included. It’s so hot, I’d rather limit my kitchen hours and spend some time at the beach – while this sun lasts!.

Even though the recipe is easy-peasy, I managed to stuff it up the first and second time I made this cake. The first attempt, I doubled the amount of butter and didn’t have enough chocolate – so tried to salvage the recipe by adding flour – doh! It still turned out okay, but it was a failed ‘flourless’ chocolate cake.  The second attempt, I didn’t have enough chocolate – but decided to run the risk. Somehow, everything turned out okay and this is the recipe I’ve run with from then on. Just proves some mistakes are keepers.

The result of my mistakes is a flourless chocolate cake that is rich and moist. Best served at room temperature with a thick glob of cream and some berries or with a generous scoop of your favourite vanilla icecream. What I love most about this cake is that it takes about 15 minutes to make, then only 25 minutes to cook, so you can fit this cake in after a day at the beach if you only have an hour to spare.

And secretly, you can make this cake the night before, keep it in the fridge – then let it come to room temperature before serving and it still tastes the bomb!

FLOURLESS CHOCOLATE CAKE

Adapted from French Ties by Jane Webster

INGREDIENTS
125g DARK CHOCOLATE*
125g BUTTER
3/4 cup CASTER SUGAR
3 EGGS
1/2 CUP COCOA
PINCH OF SALT

LET’S GET COOKING

STEP 1 Melt butter and chocolate over a double boiler
STEP 2 Once melted, take bowl off the heat and whisk in sugar
STEP 3 Add the three eggs
STEP 4 Mix in the cocoa (there’s no need to sift) and a pinch of salt
STEP 5 Pour into 22cm springform cake tin lined with baking paper and bake for 25 mins at 180 degrees
Cool then serve. This cake serves 7 greedy guests.

* The original recipe required 220g dark chocolate, but even with half the amount this cake is pretty decadent.

HOT TIPS

I used Aldi’s 70% dark chocolate
If you don’t have caster sugar just use regular sugar – the cake is still to-die-for!