Flourless Chocolate Overload Sponge Cake

Have you noticed how flourless sponges are all the rage at the moment? No? Well, they seem to be rather popular my end, and although I have made countless cake recipes some using alternative flours and some using none at all, I have never been a fan of flourless cakes. I enjoy making them, don't get me wrong, but when It comes to eating them, I find them very dense and a bit of an effort to eat. However I have cracked it! I have combined various snippets of different recipes to create the perfect chocolate overload cake! This cake is perfect with a cup of tea or warmed through for a dessert served with double cream, either way this cake is perfectly delicious with a soft, light sponge and a thick rich chocolate cream topping.

Flourless Chocolate Overload Sponge Cake

Ingredients: Cake

1 cup of Dark Chocolate Chips

8 tbsp. Unsalted Butter

3/4 cup Granulated Sugar

Pinch of Salt

1 tbsp. of Espresso Coffee (Nescafe Azera)

1 tsp. Vanilla Essence

3 Large Eggs

1/2 cup of Cocoa Powder

Ingredients: Topping

1 cup of Dark Chocolate Chips

150ml Double Cream

Method

Start by preheating the oven at 190 oc and greasing an 8" round cake tin. Butter the tin and use some cocoa powder to coat the butter, this will ensure the cake doesn't get stuck!

In the microwave or over a pan of hot water, melt the melt and the chocolate chips, do this very carefully, you do not want to burn the chocolate.

In a large mixing bowl combine the sugar, salt, coffee and vanilla, give the ingredients a stir and once the chocolate is ready, combine the ingredients in the mixing bowl.

Gradually add the 3 eggs to the mixture one at a time, beating well.

Now add the cocoa powder and mix thoroughly.

Spoon the batter into the prepared tin. Place in the oven for 25-30 minutes, the cake will forma thin crust on top when cooked.

Test the cake with a knife or a cocktail stick if you are unsure.

Allow the cake to cook for 5 minutes and then remove from the tin.

To make the topping; heat the cream in a saucepan until the cream starts to boil. Prepare the chips by placing them in a small mixing bowl and when the cream is ready, pour over the chips and stir until the chips have melted completely.

Leave the topping to cook for 10 minutes, then pour directly over the cake, using the back of a spoon to push the icing right up to the edge so that it pours over the sides and the entire cake is covered.

Decoration can be added, I gave my cake a sprinkling of freeze died raspberries for a bit of colour.