"Flourless Chocolate Cake" from the '4 Ingredients' Cookbook by Kim McCosker and Rachel Bermingham

Irresistible Traveler's Chocolate Muffins, originally uploaded by gwarcita.

Want to try a flourless chocolate muffin cake that is delicious?

The lucky Mama's today at Moondew were delighted to share in this feast but left me with 5- I have eaten 2 already so quickly gave two to my neighbour so I wouldn't devour them! But saved the last one for morning tea tomorrow! They are irrestible!!

This recipe is from the 4 Ingredients book by Kim McCosker and Rachel Bermingham. With thanks! Well worth the money if you often race to get dinner on the table!

THere are so many great ideas in here (although you do have to be wary that some of the 'four' ingredients are processed packaged foods. Substitute whole foods as necessary.)

Flourless Chocolate Cake (I popped mine into muffin tins and it worked a treat)

**Decadent for special occasions**

4 eggs
200g butter
250g dark chocolate
1 cup (200g) caster sugar

Preheat oven 180C. Separate eggs, add ½ the
sugar to the yolks and beat well with a mixer. Beat
egg whites until fluffy then add remaining sugar,
gradually beating until stiff peaks form. Melt butter
and chocolate over hot water stirring regularly. Pour
into egg yolk mixture and fold. Once combined fold
in egg whites. Line a cake tin with greaseproof
paper and pour in mixture. Bake in a 22cm cake tin
for 40 minutes in the lower third of your oven.

Note: This cake will collapse and the top will flake, as it has
no flour to sustain the rise but it is gorgeous and a favourite
for all. Optional: Can be served warm or cold and is delicious
with fresh cream


Enjoy at your next morning tea!