Tuesday, July 8, 2014

Flourless Chocolate Cake

If chocolate is the question, then this cake is the answer :) 

This decadent chocolate cake is light, somewhat dense like fudge and bursting with intense chocolate flavour in each bite. I had some apprehensions before baking this cake but it was lot easier than I thought. The key is to make sure that the egg whites are stiff and you fold it carefully in the batter. 

So do give it a try if you don't mind a bite of pure chocolate indulgence (or two ?) :)

Flourless Chocoate Cake
adapted from Martha Stewart

185 grams dark chocolate
60 grams unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
4 eggs, separated, at room temperature
1 cup sugar
Icing Sugar for dusting
  • Preheat oven to 180°C, grease the bottom and sides of a 9-inch springform pan or line it with
    butter paper
  • Place chocolate in a microwave-safe bowl and melt the chocolate by heating it in microwave for 30-second increments until the chocolate melts when stirred
  • Add butter to the chocolate and stir till you get a glossy ganache consistency. Set aside to cool

  • Using an electric mixer on medium-high speed, beat egg yolks and sugar until light and fluffy
  • Add the cooled chocolate and mix until combined. Add in the vanilla extract
  • In a separate bowl, whisk the egg whites and the salt till stiff peak are formed

  • Gently fold the egg whites to the chocolate and egg yolk mix (be careful at this step)
  • Pour the batter in the prepared pan and bake in the oven for 30 minutes
  • Once done, cool the cake completely and dust the cake with icing sugar

Serve the cake with a generous dollop of vanilla ice-cream :)

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