flourless chocolate cake

Words and recipe by Maddie Rix

For me, Easter food is just as much about an amazing Sunday lunch with your family as it is about Easter eggs. It’s a wonderful time of year – winter has finally blown itself out, the daffodils and crocuses are flourishing on roadsides, and there is some fantastic seasonal produce.

For as long as I can remember, the peak of our Easter lunch has been a huge hunk of barbecued lamb, but this year I’m following it with a heavenly flourless chocolate cake – the recipe for which you can find below. It’s beautifully light and rounds off our Easter lunch perfectly.

My dad is an over-the-top barbecue enthusiast and needs very little reason to get his grill out – we once had a barbecued turkey at Christmas. However, I fully support our family tradition of barbecuing lamb at Easter. New-season lamb lends itself so well to the grill – the smoky, charred crust and succulent, blushing centre make it the perfect spring centrepiece. My dad removes the bone from his lamb leg and marinades it in olive oil, smashed garlic and rosemary overnight. He starts off the cooking on the barbecue over a high heat to get that gorgeous gnarly exterior, transfers it to the oven for about 20 minutes, then lets it rest for a further 10. He carves it at the table and doles out the meat with a drizzle of the juices from the pan – yum.

We serve our lovely lamb with a zingy homemade mint sauce, Jersey royal new potatoes and asparagus doused in butter, and big spring salad. I urge you to follow suit and get the barbecue out for Easter.

It isn’t all about the mains, though, and no Easter feast would be complete without chocolate. The flourless delight I’m baking this year is so simple to make and completely delicious, which means it’s perfect for a family occasion such as this.

Flourless chocolate cake

Ingredients

  • 200g dark chocolate (at least 70% cocoa solids)
  • 200g caster sugar
  • 200g unsalted butter, cubed
  • 5 free-range eggs

Method

Preheat your the oven at 160°C/320°F/gas 3, then grease and line a 23cm springform cake tin. Smash up the chocolate and melt it with the butter in a bowl over a pan of simmering water, then set aside to cool.

Separate the eggs into 2 large mixing bowls. Whisk the egg yolks with 100g of  caster sugar until thick, pale and fluffy – this will take at least 5 minutes. Whisk the egg whites to stiff peaks, then add the remaining sugar a tablespoon at a time, whisking thoroughly between each addition as if you were making meringue, until you have a thick and glossy mixture. Pour the cooled chocolate mixture into the whisked egg yolks and gently combine with a spatula. Next, gradually fold in the egg whites then pour the mixture into your prepared cake tin. Bake for 45 minutes, or until lightly crisp on top but slightly gooey on the inside. Leave the cake to cool completely in the tin and serve with some good-quality crème fraîche and fresh raspberries.

flourless chocolate cake

So there you have it – the ultimate Easter feast. Please give it a go and let me know how you get along. I’d also love to know about your Easter family food traditions so just pop a comment in the box below. Happy Easter everyone!

Maddie Rix

About the author

Maddie worked as a musician before she realised her love for food outweighed her love of music. As an assistant stylist on Jamie's food team, she now obsesses about food for a living! Her passion for food stems from growing up in Italy but she now likes to cook and eat anything and everything - hence why her blog covers interesting foods and places from all around the world.

Maddie Rix's blog

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  • петя спасова

    this is great i will really make it,so easy and simple thank you for this recipe.

    • MaddieRix

      Thank you! I hope you enjoy it as much as I do. Maddie x

  • TheKitchenLioness

    Dear Maddie, I have made this recipe about six times so far, my family absolutely adores this flourless chocolate cake, especially the velvety texture. And I love how easily this recipe comes together and that I can use some wonderful, dark chocolate from a local “chocolatier”. Now that it is summertime, I serve the cake with fresh berries and lightly whipped cream! Thank you for a truly wonderful recipe!

  • Scarlett

    I’ve made this cake twice in the past fortnight, both times to tremendous success. Thank you so much!

  • Julia ribbon

    Issy my daughter has just made this to have with some local Faversham strawberries and raspberries . Why wait for Easter ? We enjoy this as a Sunday treat!