One pan duck egg chocolate cake

I recently found myself without eggs in the middle of baking, but luckily, I discovered three fresh duck eggs in my mum's fridge. Inspired to create something special, I whipped up a flourless chocolate cake using these eggs and it turned out to be one of the best cakes I've ever made.

This cake is gluten-free and has a rich, fudgy texture that's almost like a chocolate truffle. I’ve been spending a few weeks testing winter recipes for my country cake range, and this one-pan duck egg flourless chocolate cake is definitely one of my favourites. Here's how to make it:

Flourless chocolate cake

Ingredients:

- 120g dark chocolate

- 120g salted butter

- 1/2 cup cocoa powder

- 3/4 cup caster sugar

- 1.5 tsp baking powder

- 2 tsp instant coffee powder

- 1 tsp vanilla extract

- 1/2 tsp salt

- 3 duck eggs (or 4 large chicken eggs)

Instructions:

1. Preheat your oven to 180°C.

2. Melt the chocolate and butter together in a medium saucepan on the stove, then remove from heat.

3. Whisk in the caster sugar until it's dissolved.

4. Sift in the cocoa powder and baking powder, and stir.

5. Mix in the coffee powder, vanilla, and salt, then whisk in the eggs one at a time until the batter is smooth and glossy.

6. Pour the batter into an 8" cake tin lined with baking paper, and smooth out the top.

7. Bake the cake in a water bath for approximately 30-40 minutes, or until it is set around the edges and no longer jiggly in the centre.

8. Remove the cake from the oven and let it cool completely in the tin.

For the chocolate ganache, you'll need:

- 100g dark chocolate

- 100ml cream

Instructions:

1. Melt the chocolate and cream together in a heatproof bowl over a pot of simmering water, stirring occasionally, until the mixture is smooth.

2. Pour the ganache over the cooled cake and allow it to set before serving.

This cake is a real showstopper and can be served with whipped cream or fresh berries for a touch of elegance. I hope you enjoy it as much as I do!