Flourless Eggless Chocolate Cake

The best part about flourless cake is they are so rich and gooey that they will become your favorite.The recipe I am sharing today, I have made it in a cake tin but this can be made as a Chocolate Mug cake as well and once baked you can dig in your individual mug. I have used Belgian Milk Chocolate to bake this cake which was perfect. You can use any chocolate, be it dark chocolate or with any flavor.

One thing to understand while baking a flourless cake is that while baking it rises and when you switch off the heat and allow it to cool, it sinks back down and that's completely normal. In the end you always get a dent in the center of the cake.

My cake became a bit messy because to be honest I made a mistake with one ingredient (but do not worry I will share a full proof recipe) and still the cake came out to be heavenly and it will make you crazy for flourless Chocolate cake.

My recipe is eggless but generally the flourless cake do need egg as they act as a glue or it's one of the ingredient that provides stability. Since I chose to make an eggless one I substitute the egg with a banana and some curd that acted as glue and rising agent for the cake and the result was great. The mistake I did, that I have mentioned above is, I added some baking soda to give that rise to the cake. Yes the cake got a perfect rise while it was baking but since the ingredients included banana, condensed milk which caramelized while baking and as the heat is turn off the cake sank down and the caramelized sugar stuck on the sides of the tin which later became some what messy.

A simple recipe altogether but I will recommend you to bake it in individual mugs, the ingredients and recipe goes the same even for a Flourless Chocolate Mug Cake, all you have to do is instead of pouring the batter in a cake tin, pour it in individual mugs but only half way through.

RECIPE

INGREDIENTS:

175 gms Belgian Chocolate or Dark Chocolate

2 tbsp Regular Olive Oil

2 tbsp Unsweetened Cocoa Powder

1 tsp Vanilla Essense

1 large Banana, Mashed

2 thsp Condensed Milk

3 tbsp or half Cup Curd

A pinch of salt

Powdered sugar to garnish

METHOD:

• Pre-heat the oven at 180 degree Celsius and grease a spring form tin with olive oil or butter.
• Melt the Chocolate with olive oil in a microwave or a double boiler. Stirring every now and then making sure not to keep the temperature too high. Once done allow it to cool a bit.
• In a bowl mash a banana with the help of a fork or a masher and add curd and vanilla essence to it and beat it well. Now add the condensed milk to it and beat it well again using a whisker. 
• Sift in the cocoa powder and salt in the chocolate mixture followed by the banana, curd and condensed milk mix. 
• Fold all the ingredients together to make a smooth batter and pour it in a greased tin or mugs.
• Bake for 15-20 minutes and allow it to completely cool before de-moulding it.
• Dust with powdered sugar, slice and serve.

Note: If you want to add egg then you can skip curd, banana and condensed milk and take 2 eggs and 3 tbsp of powdered sugar instead.