Flourless chocolate cake

The edges should look set, while the centre still has a slight wobble; a skewer should come out with moist crumbs rather than wet batter. It firms as it cools, so taking it out before the middle is completely firm helps keep it fudgy.

A slight dip is normal: the cake rises on beaten eggs, then settles as it cools. Avoid overbaking, and leave it to cool gradually in the tin rather than turning it out while warm.

Wrap it or put it in an airtight container and keep it in the fridge; bring a slice to room temperature before serving for a softer texture. For egg-based leftovers, the Food Standards Agency advises refrigerating within two hours and using within two days.

In Britain, serve it with raspberries or strawberries and a spoonful of lightly whipped double cream. Their tartness cuts through the cake’s rich chocolate flavour.

Not as a straight swap: melted chocolate brings cocoa solids, fat and sugar, while cocoa powder is much drier. Choose a recipe written for cocoa powder rather than simply substituting it.

The names overlap, but a chocolate torte can contain flour; a flourless chocolate cake usually gets its structure from eggs and chocolate instead. Recipes for either can be dense and rich.

It contains no flour by definition, but that does not guarantee it is gluten-free: chocolate or other ingredients may contain gluten, and cross-contamination can happen during preparation. If you need to avoid gluten, check every ingredient and how the cake was made.