Indulge in decadence with this rich and easy flourless chocolate cake recipe

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<img src='https://www.hindustantimes.com/ht-img/img/2024/12/23/900x1600/Chocolate_sponge_cake_1734972896183_1734972908325.jpg' width='720' height='1280' alt='Chocolate_sponge_cake' style="position: relative; z-index: 0;"/> By Eshana Saha Published Dec 24, 2024 Hindustan Times Lifestyle <img fallback src='/res/images/logo.png' class=' img-fill elementStyle' width='1000' height='1000' alt='Hindustan Logo'/>

Ingredients: 250g dark chocolate, 2/3 cup caster sugar, 150g butter, 1.5 cups ground almonds, 5 eggs, separated, To serve (optional): fresh berries, cream, yoghurt, icing sugar, etc.

Method: Preheat the oven to 180 degrees Celsius. While that is happening, melt chocolate, sugar and butter in a bowl by keeping it on a pot of simmering water aka the double boiler process.

Once everything is melted, remove the pan from the heat and stir in ground almonds.

Now, separate eggs by putting whites in a big bowl and yolks in a small bowl. Stir in the egg yolks one by one in the chocolate mix. In the big bowl, beat the egg whites until stiff and peaky.

Gradually fold in the egg whites to the chocolate mixture. It's important to fold rather than mix so that all the air from the egg whites is retained in the cake, giving it its light airy texture.

Finally, pour the mixture into a buttered and floured cake tin (can use alt. flour to keep the cake gluten-free), and bake in the oven for 40 - 50 minutes, or until a skewer inserted in the middle comes out relatively clean.

Leave to cool before removing from the tin, and serve with desired accompaniments. (Recipe courtesy: mollymarsland.com)