New Recipe: FitWaffle Kitchen baker Eloise Head shares simple recipe for flourless chocolate cake

A fluffy chocolate cake with just FOUR ingredients: Baker wows thousands with her simple recipe that you can prepare in less than 10 minutes

  • ‘Instagram famous’ baker Eloise Head shared a simple recipe for chocolate cake 
  • She uses four basic ingredients: butter, dark chocolate, eggs and sugar
  • Ms Head said she has ‘never made a cake that is so rich and chocolatey’
  • The flourless cake is suitable for coeliacs and those with gluten sensitivity

A baker has set mouths watering with her remarkably simple chocolate cake that can be prepared with four basic ingredients in less than 10 minutes.

The latest treat from Eloise Head – a London blogger who shot to stardom at the start of the pandemic with her drool-inducing food account, FitWaffle Kitchen – requires unsalted butter, eggs, granulated sugar and a block of dark chocolate.

Ms Head said she has ‘never made a cake that is so rich and chocolatey’, describing it as an ‘unbelievably silky’ fusion of a mousse and tart.

The cake does not contain flour, making it suitable for coeliacs and anyone with sensitivity to gluten.

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London baker Eloise Head's simple chocolate cake, which is made from butter, eggs, sugar and a block of dark chocolate

London baker Eloise Head’s simple chocolate cake, which is made from butter, eggs, sugar and a block of dark chocolate

Photos of the dessert – which have gone viral, racking up almost 34,000 likes since they were uploaded online on March 12 – have sparked dozens of delighted responses.

‘This looks amazing, I’m going to make this tonight,’ one woman replied, while another tagged her friend and said ‘we need to try this’.  

Others asked Ms Head to share more desserts that are suitable for those with dietary requirements.

‘I would love to see more posts for gluten-free and even dairy-free or both please!’ one woman wrote.

Photos of the dessert (pictured) have gone viral, racking up almost 34,000 likes since they were uploaded online on March 12

Photos of the dessert (pictured) have gone viral, racking up almost 34,000 likes since they were uploaded online on March 12

To make the cake, Ms Head melts 225 grams of unsalted butter and 500 grams of dark chocolate in the microwave, then leaves the mixture to cool.

In a separate bowl, she vigorously whisks seven large eggs with 100 grams of granulated sugar until they have tripled in size.

Once the chocolate mixture has cooled, Ms Head adds it on top, a third at a time until the two batters have blended to one.

She covers the outside of an eight-inch cake tin in foil and places it inside a baking tray before pouring the mixture in.

The cake tin should be placed inside a larger baking tray half-filled with boiling water; this is called a bain marie, the French term for water bath, which ensures the mixture cooks evenly

The cake tin should be placed inside a larger baking tray half-filled with boiling water; this is called a bain marie, the French term for water bath, which ensures the mixture cooks evenly

Ms Head half-fills the baking tray with boiling water to ensure the cake cooks evenly.

Chefs call this a ‘bain marie‘, the French term for ‘water bath’.

She bakes the cake at 150 degrees Celsius – lower than the usual temperature – for 30 to 35 minutes, checking that the edges are firm to ensure it’s ready.

Ms Head leaves the cake to cool in the tin and refrigerates it overnight before serving with a handful of raspberries and vanilla ice cream.

Four-ingredient chocolate cake

Ingredients

225g unsalted butter

500g dark chocolate

7 large eggs (room temperature)

100g granulated sugar

Method

1. Melt butter and chocolate in the microwave and leave to cool.

2. Add eggs and sugar to a separate bowl and whisk vigorously until the mixture triples in size.

3. Mix batters together, adding the chocolate into the egg mixture one third at a time.

4. Cover the outside of an eight-inch cake tin in foil and place it inside a large baking tray, half-filled with boiling water.

5. Pour the mixture into the cake tin and bake at 150 degrees Celsius for 30 to 35 minutes. It’s ready when the edges are firm to touch.

6. Leave the cake to cool in the tin and refrigerate overnight before serving with raspberries and vanilla ice cream. 

Source: FitWaffle Kitchen




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