5 ingredient chocolate cake recipe
 You are just 5 ingredients away from the most delicious, fudgy, flourless chocolate cake you have ever tasted. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, broken into pieces6 free-range eggs, separated250g/9oz caster sugar60g/2¼oz cocoa powder, siftedcrême fraîche, to serve (optional) 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, broken into pieces 6 free-range eggs, separated 250g/9oz caster sugar 60g/2¼oz cocoa powder, sifted crême fraîche, to serve (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little.Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using. Recipe tips In November 2023 this recipe was costed at an average of 71p per portion when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.