Flourless fudge cake

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Ingredients

  • 200g bar dark chocolate 70% cocoa solids
  • 250g unsalted butter
  • 2 star anise, crushed to a powder to make 1/2 tsp
  • 300g light soft brown sugar
  • 6 medium eggs, separated
  • Zest of 1 large lime
  • Pinch of salt
  • Cocoa powder for dusting
  • Crème fraiche, to serve
  • 22-23cm (81/2-9in) loose-based/ spring-form tin, buttered and base-lined with baking parchment

Nutritional information

Each portion contains:

  • Calories373

    19%

  • Fat25.0g

    36%

  • Saturates14.0g

    70%

of an adult’s guideline daily amount

That’s goodtoknow

Leave to cool before serving for the best taste.

Method

  1. Set the oven to 160°C/325°F/Gas Mark 3. Break the chocolate into a heatproof bowl and add the butter, in chunks, and star anise.
  2. Put the sugar and 4 tbsp water in a small pan. Bring to the boil, stirring, until the sugar dissolves. Pour the syrup over the butter and chocolate and stir until smooth. Stir in the egg yolks and lime zest.
  3. Whisk the egg whites with a pinch of salt in an electric mixer to soft-peak stage. Add about a third of the egg-white foam to the chocolate mixture, folding it in with a big metal spoon, then gently fold in the rest of the egg white.
  4. Pour into the tin on a baking sheet and bake for 50-60 mins. Check if the cake is cooked by inserting a skewer, which should come out almost clean. The cake will have risen but will sink back and crack on cooling, and will still be a bit soft in the middle.
  5. Leave in the tin to cool, then take out and dust with cocoa powder. Slice and serve with crème fraiche.

By Woman’s Weekly

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