Flourless Chocolate Cake Recipe
This cake is rich, soft and moist with a meringue-like crust. It is moister the day after baking.
1 teaspoon instant coffee granules
1 teaspoon hot water
100g butter
150g dark chocolate
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
4 large eggs at room temperature (we use eggs with a minimum weight of 59g)
170g (3/4 cup) caster sugar
200g almond meal (ground almonds)
Grease a 20cm diameter springform pan and line the base and side of the pan with baking paper.
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Dissolve coffee granules in one teaspoon of hot water.
Place butter, chocolate, vanilla and dissolved coffee in a medium saucepan over low heat, stirring occasionally. 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.
Using electric hand-held beaters or an electric mixer, beat egg whites with about half the sugar in a large, clean bowl. Beat until soft peak stage (when the beater is lifted, a peak will form and then droop over).
In a separate bowl, beat yolks with remaining 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.
Break up any lumps of almond meal before gently stirring it into the chocolate mixture.
Spoon about one third of the egg whites into the chocolate mixture and use a spatula or large spoon to gently fold the egg whites through the mixture until just combined. Fold in remaining egg whites until just combined.
Pour mixture into prepared pan and bake for 40 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.
Store in an airtight container in a cool place. © www.exclusivelyfood.com.au
15 Comments:
Must try this recepy!
Thanks so much for sharing this recipe! I absolutely love it. I use 85% Lindt dark chocolate and with the 185g sugar and almond meal, it tastes absolutely devine without being too rich! Awesome recipe. Thanks :)
Both children and adults love this recipe. It was an instant hit and so easy to make. An absolute Gem.
This cake is to die for - absolutely delicious. It would probably be really nice with some nuts inside too.
Thanks for the recipe!
I made this cake last week for a friend who is gluten intolerant. It was a big hit! Very tasty & definitely agree that it is even yummier the next day.
the best flourless chocolate cake recipe ever...
i baked this for my mother-in-law's birthday...
a HUGE SUCCESS!!
I've seen a few of your recipes with raspberry coulis. Do you have a recipe for that too?
We don't currently have a recipe for raspberry coulis, but we found one here.
do supermarkets sell almond meal or do we have to ground it up ourselves?
Almond meal is available in the baking section of most supermarkets. If it is unavailable, you could pulverise blanched almonds in a food processor.
Hi, I've seen this cake in a cafe with a crusched hazelnut and chocolate base/sides, Do you know how I would go about making a base for this cake(basic recipe) and if I would need to cook the base before putting the cake mix in? thanks :)
Hi Alesha,
Unfortunately, we have never seen or heard of the type of cake you've described. Could the crushed hazelnuts have been added after the cake was baked? Do you have a photo or website that we could refer to?
Hello,
The cake company doesn't have a website but I will try and get a photo of the cake to send to you in the next few weeks. I don't think the base was added after the cake was cooked, I think it's put in before the cake mix... Alesha.
How many days ahead can this be made prior to serving?
You could bake the cake up to three days in advance.
Post a Comment
<< Home