My favorite of all to mix two continents: the Middle-East with an European touch
Flourless chocolate cake is one of my staple dessert.
Cooked at a low temperature and left to set as it cools, it will then stay perfectly soft and moist in a tin for several days.
- 200g butter, diced, plus extra for greasing
- 200g dark chocolate (70% cocoa solids), broken into small pieces
- 6 eggs
- 200g caster sugar
- 250g labne mixed with 70g icing suga
- Sweet labne, whipped cream, custard or crème fraîche
- Raspberries, toasted nuts and/or grated chocolate (optional)
Preheat the oven to 140°C
Lightly grease a 23cm (9in) springform cake tin with butter and line the base and sides with nonstick baking parchment.
Put the butter and chocolate into a large, heatproof bowl and place over a saucepan of barely simmering water, making sure the bottom of the bowl is not touching the water. Allow to melt, then stir until smooth.
Remove the bowl from the heat and cool. Using a freestanding mixer fitted with the whisk, or an electric hand mixer and bowl, whisk the eggs, egg yolk and sugar until light, fluffy and increased in volume.
Carefully pour in the melted mixture and fold with a spatula, trying not to knock out any air. Pour the mixture into the prepared tin. Bake for 25-30 minutes until set.
It will soufflé up a little and a crust will form on the top.
Remove from the oven and leave to cool in the tin.
The cake will settle and sink down in the centre.
Once it’s cooled, release the sides of the tin and peel away the parchment from the sides of the cake.
Invert a serving plate over the top of the cake and turn both over to release the cake onto the plate.
Remove the tin base and the baking parchment.
Serve the cake with sweet labne or any topping cream you love.
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