Says Dahl: “This is the mother of all chocolate cakes. It is incredibly rich and very good cold from the fridge, smothered in creme fraiche. Eat it at your discretion.”
Flourless Chocolate Cake
Butter for greasing
2 c. broken semisweet chocolate (or 1 c. each dark and milk chocolate), plus extra to decorate (optional)
1 c. superfine sugar
¾ c. boiling water
2 sticks salted butter, cut into cubes
6 eggs, separated
1 tsp. instant coffee
1 tbsp. vanilla extract
1 c. raspberries, whole
1 c. strawberries, quartered
7 oz. tub creme fraiche
1. Grease and line the base of an 8-inch square or 9-inch round cake pan (though she prefers to use a springform pan, as the texture of the cake is quite moist and sticky). Preheat the oven to 350°.
2. In a large food processor (or do in two batches), pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee, and vanilla.
3. In a glass bowl, whisk the egg whites until stiff. Add them to the mixture in the food processor and blend for 10 seconds or so. Pour the mixture into the prepared cake pan and bake for 45-55 minutes. The top will be cracked like a desert fault line.
4. Put the cake in the fridge for a few hours. When you are ready to serve, remove from the pan and smother it with the raspberries, strawberries, and creme fraiche. You can also grate some more chocolate on top.
Note: After you take the cake out of the oven, it will collapse in on itself quite a bit. This is okay. It’s not meant to be a proud, cool cake; it’s meant to look slightly rough around the edges and homemade. And the creme fraiche and berries hide any dips and cracks!