Easy Cake, No Mess : 5 Ingredient (Flourless) Chocolate Cake
As you know, we’re launching our newest cake book soon – and we thought you’d want a sneak peak at one of the easiest recipes from Easy Cake, No Mess. The latest book has 24 recipes that save you time in the kitchen, and not just on preparation; these recipes are all aimed at no fuss clean up. That means you can enjoy the baking process almost as much as you savour the recipes.
And, just like our first cake book, Cake! 12 Healthy Recipes, we’ve got some healthy recipes tucked into the mix.
If you’ve missed out on our first book, you can drop your email in the box to your right, and we’ll send you 4 of recipes absolutely free. And you’ll also be the first to learn about the release of our latest book. That’s a good thing – as we’ll be giving it away free for just a couple of days after it’s release on Amazon.
And if you haven’t gotten your copy of Cake!, you can get it here. As a taster for the new book, we thought you’d love to sink your teeth into this cake, which only requires 5 ingredients (all of which you probably have on hand).
This simple cake relies on just a few ingredients, to create 12 decadent slices. It’s immensely rich, so you will not need too much to satisfy your cravings. And, because it’s flourless, you can serve it to friends with restricted diets.
This cake will keep particularly well in the fridge for several days; if you want to store it in the freezer, you should cut it into individual pieces first as it will require hours of thawing before you will be able to cut it.
Makes: 1 square cake
225 g (8 oz) Butter
6 med Eggs
½ tsp Baking powder
120 g (4 oz) Cocoa (use high quality that is rich and dark)
250 g (9 oz) Sugar
Preheat your oven to 160ºC (325ºF, Gas mark 3). Grease and line a square cake tin.
In a microwave safe mixing bowl, melt the butter in the microwave, but don’t overdo it. Then, add the eggs and beat together, using mixer beaters, until bubbly and lighter in colour. Add in the baking powder, cocoa and sugar and beat together. Pour into your cake pan and bake for 40 minutes. Wait for it to rise in the middle, and then check to see it has set before removing it from the oven.
Leave cake in the tin to cool slightly before putting it in the fridge, or slicing and serving. Feel free to dress it up with a dash of cream or ice cream, if you like, but it’s also scrumptious just the way it is.
Check out these other fabulous cake recipes from our new book:
And do please share your own favourite recipes below… we’d love to hear from you.