Elizabeth David’S Flourless Chocolate Cake – An Idea For Father’S Day Surprise

1. 1

   Preheat oven to 150C. Line a 23cm baking tin (with removable base) with baking paper.

2. 2

   Melt chocolate in a double broiler, add the coffee and rum, stir and add butter. Stir the mixture gently until butter is melted. Add sugar and egg yolks (one at the time) and stir again.

3. 3

   Whisk the egg whites until soft peaks form and fold into the chocolate mixture. Pour into the baking tin and bake for 45-50 minutes. Cake should have crust on the top and should be very soft in the middle. That means it's perfect! Best eaten as is or you can dust it with icing sugar.

* Per serving · 4 servings · Values may vary.

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