FLOURLESS CHOCOLATE CAKE

Ingredients:

Sweet dark chocolate                          85gm

Unsweetened dark chocolate           100gm

Water                                                      1/4+1/6 cup

Castor sugar                                           85gm

Butter                                                       127gm

Eggs                                                           3 no

Castor Sugar                                           42.5 METHOD:

In sauce pan combine sugar (85gm) and water and bring a boil.

Remove from heat and pour on chopped chocolates.

Mix well and let the chocolate melt completely.

Now add the butter in chunks and stir until melted, set it aside at room temp.

In another bowl, whip the eggs. Once the eggs are fluffy start adding the sugar (42.5 gms) gradually and whip on high speed for about three minutes. The egg mixture should be light and fluffy.

Fold the melted chocolate into the egg mixture very gently.  NOTE : the mixing has to be done very lightly. The level of the egg foam should not go down.

Brush a 6 inch bottom removable tin using melted butter.

Add the cake batter into it.

Bake it at 180 degree for 35 minutes or until a crust is formed on the top.

Once the cake is cooled, refrigerate it for at least 2hrs and then unmould it.

Serve with some fresh whipped cream and berries of your choice.

https://www.youtube.com/watch?v=a1c1cXo3FhY