“Goldie cake with chocolate cream”



– **For the cake:**
– 1 cup (225g) unsalted butter, cubed
– 1 cup (200g) granulated sugar
– 1 cup (200g) dark chocolate (at least 70% cocoa), chopped
– 6 large eggs, separated
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

– **For serving (optional):**
– Whipped cream
– Fresh berries


1. **Preheat your oven:** Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.

2. **Melt chocolate and butter:** In a heatproof bowl set over a pan of simmering water (double boiler method), melt the chopped dark chocolate and cubed butter together until smooth. Stir occasionally. Alternatively, you can melt them in the microwave in short bursts, stirring in between, until completely melted and smooth.

3. **Combine egg yolks and sugar:** In a separate bowl, whisk together the egg yolks and sugar until well combined and pale in color.

4. **Mix melted chocolate and egg yolk mixture:** Gradually add the melted chocolate mixture into the egg yolk mixture, stirring continuously until well combined. Stir in the vanilla extract.

5. **Whip egg whites:** In another clean bowl, using a hand mixer or a stand mixer with the whisk attachment, beat the egg whites and salt until stiff peaks form.

6. **Fold egg whites into chocolate mixture:** Gently fold about one-third of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. Be gentle to keep the mixture fluffy.

7. **Bake the cake:** Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes, or until the cake is set and a toothpick inserted into the center comes out with moist crumbs. The cake will rise during baking and may crack slightly on top—that’s normal.

8. **Cooling:** Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, run a knife around the edges to loosen the cake from the pan and remove the sides of the springform pan. Allow the cake to cool completely on a wire rack.

9. **Serve:** Once cooled, slice the cake and serve with whipped cream and fresh berries if desired. Enjoy your flourless moist chocolate cake!

This cake is rich, decadent, and perfect for chocolate lovers, and the best part is, it’s naturally gluten-free!