This recipe remind
me of my previous bakes, Chocolate Almond Torte . This time I want to bake by using Belgium chocolate that I used in making Chocolate Mousse Cake.
I omit the
almond meal as I prefer smooth texture. The sweetness of the whole cake is just
right after reduced half the amount sugar recommended.
I shared with friends and
they love it! By the way who doesn’t love moist, rich chocolate cake? Happy
baking!
I didn't dust icing sugar as want to serve guess the next day |
The cake will sink after cool and it is normal for flourless cake |
Adapted with
minor changes from Christine’s recipes
Flourless
Chocolate Cake
Ingredients:
250g dark
chocolate
5 eggs,
separated, at room temperature
60g caster
sugar (original used 120g)
150g unsalted
butter
50g ground
almond (almond meal), optional
Method:
1. Melt
chocolate and butter in a bowl over a pot of hot water at low-medium heat
(double boiler method). After melting all ingredients, remove from heat, stir
thoroughly to combine.
2. Mix in
ground almonds (if using). Beat in the egg yolks, one at a time.
*Make sure
the mixture is not too hot, as you don't want the egg yolks cooked at this
stage.
3. In another bowl whisk
the egg whites till frothy. Add vinegar and half of the sugar. Continue beat
till incorporate. Add in the 2nd portion of sugar and continue beat
till stiff and peaked.
4. Fold in a
few spoons of egg whites into the chocolate mixture to lighten it. Gently fold
in the rest with small amount at a time for 3 times just until all ingredients
are incorporated.
5. Turn the
mixture into a greased 20cm round baking tin (I greased the side and lined the
bottom with baking paper). Bake in preheated oven at 130C for 40 to 50 minutes.
Insert a cake tester to test the cake. If the tester comes out clean, it’s cooked
through.
*Adjust the
oven temperature accordingly.
6. Remove
from the oven and let it cool completely on a wire rack.
*The cake
will sink after cool and it is normal for flourless cake.
*If keep chilled, it is best to eat after 10-15 minutes at room temperature.
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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com
oh, i love gluten free cakes... and especially your modifications because our desire for sweetness is very much like yours. thanks so much for sharing
ReplyDeleteHi Vivian! I have tried flourless chocolate cake and I love it a lot!
ReplyDeleteMust be a really rich cake... lovely!
ReplyDeleteVivian, this chocolate cake texture looks so moist! Love the cake that is not too sweet!
ReplyDeleteI have tried baking cakes without flour and it was a total surprised how delicious the cake is especially with nuts flour. And yours sounded as incredible.
ReplyDeleteEnjoy & have a fabulous week ahead.
Blessings, Kristy
Thanks for the great article.
ReplyDelete