Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food at Faithlegg. Jenny has a great recipe for flourless chocolate cake, which you can use on those leftover Easter eggs.

Flourless Chocolate Cake

This recipe can be adapted to use some of those easter eggs that are lying around!

This is such a simple recipe, I guarantee it’ll become your go-to chocolate cake!

Ingredients:

• 250g butter, diced, plus extra for greasing
• 375g dark chocolate 70% cocoa solids broken into small pieces
• 7 eggs plus 1 extra egg yolk
• 375g caster sugar
• To serve whipped cream or crème fraiche and fresh berries

Method.

• Preheat the oven 14 °c. Lightly grease a 23cm springform cake tin with butter and line the base and sides with nonstick baking parchment.
• Put butter and chocolate into a large, heatproof bowl, and place over a saucepan of barely simmering water (make sure the bottom of the bowl is not touching the water)
• Allow that to melt, then stir until smooth. Remove the bowl from the heat and cool slightly
• In a mixer or a hand mixer, whisk the eggs, egg yolk and sugar together until the mixture is light and fluffy and increased in volume
• Carefully pour in the melted chocolate mixture and fold gently with a spatula to combine, trying not to knock out any air.
• Pour the cake mixture into the prepared tin. Bake for about 40-45 minutes until set. It will souffle up a little and a crust will form on top, remove from the oven, leave to cool in the tin – the cake will settle and sink down in the centre.
• Once it’s cooled, press down and flatten the surface a little with a palette knife;e this helps to give it a lovely soft and gooey texture. Release the sides of the tin and remove the parchment paper
• Invert a serving plate over the top of the cake and turn both over to release the cake onto the plate.
• Dust with some cocoa powder or icing sugar and serve with whipped cream or crème fraiche and some fresh berries

Enjoy

Jenny Flynn