Gooey Chocolate Cake

Sometimes cake is all about how you bake it - it's magical, honestly.

I had tried out two chocolate cake recipes and shared them with my friend at Zumba, who also happens to avoid gluten.

She told me about a third recipe - one that turns out the most gooey chocolate cake of all.

I made it for my cousin's 20th birthday and it was devoured - declared the most delicious of all the desserts at the party. Everyone asked for the recipe - especially because it was a week before Passover and everyone is looking for flour-less recipe.

If you're all about melty, gooey chocolate in cake form - I highly recommend trying this recipe out at your next dinner party.

Ingredients:

180 gr dark chocolate

180 gr butter

60 gr cocoa powder (1/2 cup minus 1 tbsp)

5 eggs, separated

1 cup sugar

Instructions:

1. Heat oven to 160C and butter a pan (26 cm/9 inch spring pan)

2. Over a double boiler, melt chocolate and butter. Remove from heat and mix in cocoa powder.

3. Beat egg yolks with 1/2 cup sugar - about 4 minutes.

4. Mix in the cooled melted chocolate mixture.

5. Beat egg whites, slowly adding in 1/2 cup of sugar (one tablespoon at a time) - stop before they become stiff and dry (about 7-8 minutes).

6. Fold the egg whites into the chocolate mixture.

7. Pour in 3/4 of the mixture into the buttered pan. Bake for 20 minutes.

8. Place the rest of the mixture in the fridge.

9. After 20 minutes, take the cake out of the oven, but keep the oven on. Let the cake cool to about room temperature. Take out the rest of the mixture from the fridge and pour it on top of the cake. Bake for another 10 minutes.

10. Cool to room temperature.

11. Serve with powdered cocoa on top

12. Keep leftovers in fridge (if there are any!)