Sunday, 22 January 2017

Flourless Rich Chocolate Cake

Been wanting to bake something flourless for a very long time but just didn’t get down to it until lately. It feels like eons ago that I last cracked an egg or whip out my mixer. Somehow it just doesn’t seem like we’re in year 2017. 



Wouldn’t say things have been busy busy just that every weekend, me and my fiancé are usually tying up the loose ends of wedding preparations. In case you don’t already know, Sherbakes is getting married in exactly 2 months!! And she will be baking her own wedding cake… Just kidding. I thought about it when S proposed but as the date got nearer, I decided not to bite off more than I can chew and so there came the wiser decision of investing my time on planning for the honeymoon. But that aside, there will still be some sort of home baked goodies by the Bride. Can’t reveal now so come and be surprised! 


My first cake for 2017 comprises an ingredient I love so much and can’t live without. CHOCOLATE. I can’t imagine there are people out there who don’t like chocolate. These people can talk to my hand. This flourless chocolate cake reminds me of a rich chocolate truffle. As the name suggests, it has no flour in it and is made entirely out of the usual baking staples- butter, sugar, dark chocolate and eggs. It’s pretty rich, so you might want to stagger that piece of slice or to share it with friends.


Flourless Chocolate Cake


225g Dark Chocolate ( I used a mixture of 56% dark and 75% Dark)

55g Unsalted Butter

4 Medium Eggs

60g castor sugar

15g castor sugar


Steps

1) Preheat oven to 180 deg celcius

2) Line a 6” baking round tin with baking paper and spray with cooking spray of butter the tin

3) Melt butter and chocolate over a double boiler and stir until smooth

4) Separate egg yolks from egg whites

5) Place egg yolks and 60g sugar in a medium bowl and whisk until fluffy and pale yellow. Add in melted chocolate and stir until well combined

6) In a separate bowl, whip egg whites till frothy. Add in 15g of sugar gradually and beat until soft peaks.

7) Fold in egg whites into egg yolk mixture.

8) Bake for 30 mins and cool completely before turning cake out of tin.

9) Before serving, sprinkle abit of icing sugar on top of cake and enjoy!


* Cake does not need to be refrigerated. Just store cake in an airtight container and consume within 1-3 days.


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