Flourless Chocolate Cake

Flourless Chocolate Cake is one of our favorite deserts. We used to buy it from a lady at the market, which was divine. Unfortunately, she sold the business and now I have to make it myself. Actually it is rather easy and quick.  Which of course no one can tell – it’s always a show stopper at a party. To get a deliciously light-textured cake, take it easy on the beaten egg whites.. Really good quality dark chocolate makes a difference as does toasting and grinding the almonds yourself.  I am sorry to all my American friends that this recipe comes with metric measurements. The next time I make it, I will definitely measure everything out in cups and take some better pictures. In the meantime, check out the conversions link. Good luck!

 

 

Serves about 8.

150 g dark chocolate (70% works well)

100 g unsalted butter

1 teaspoon vanilla extract

4 large eggs at room temperature

100 g raw sugar

70 g white caster sugar

200g ground almonds                               

Preheat oven to 180 degrees Celsius (350F)

Grease the side and base of a 20cm ( 8 inch) diameter springform pan.

Place butter, chocolate and vanilla in a medium saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted and mixture is smooth. Set aside to cool to room temperature.

Separate the egg whites from the egg yolks, taking care not to break the yolks. If any of the yolk gets into the whites, the yolk will prevent the egg whites from whipping properly.

In large mixing bowl, beat yolks with raw sugar using electric hand-held beaters or an electric mixer. Beat until mixture is light, thick and creamy.

Gently fold cooled chocolate mixture into yolk mixture.

In a separate bowl, beat egg whites with the white sugar using electric hand-held beaters until stiff peaks form.
Working with a light hand, add one third of the egg whites to the chocolate/egg mixture and stir with a spatula to lighten. Fold in half of the almonds. Add another third of the egg whites, folding it in gently with a spatula. Fold in the remaining almonds, and add the last of the egg whites, working very gently to keep as much air as possible in the egg whites, until the egg whites are incorporated. Don’t stir too much, it’s fine if you leave a few streaks of egg white in the mixture.

Pour mixture into prepared pan and bake for 40 minutes. Turn the oven off and leave the cake inside to set for another 10 minutes.

Remove cake from oven and cover with a clean tea towel. Allow to cool in pan.

Serve slices of the cake with whipped cream, berries, ice cream, chocolate sauce or simply dusted with icing sugar.

0 Responses to “Flourless Chocolate Cake”


  • No Comments

Leave a Reply