| | |
Flourless Chocolate Cake
| | | | |
Ingredients
1 stick of butter, melted (½ cup)
1 ½ cups good quality bittersweet chocolate, broken into pieces
½ cup unsweetened cocoa powder
2 tbsp instant espresso powder
¾ tsp salt
5 large eggs, separated
¾ cup sugar
Optional: icing sugar for sprinkling
Prepare a springform cake pan by greasing the bottom and lining with parchment paper.
Preheat the oven to 350°F.
In the bottom of a double boiler or pot, bring water to a simmer on low heat. If using a regular pot, place a steel mixing bowl on top of the simmering water.
Add the bittersweet chocolate to the steel bowl and gently melt, gently stirring with a whisk or spatula.
Once the chocolate is melted, stir in the melted butter, cocoa powder, espresso, and salt. Remove from the heat and set aside.
Separate the eggs, placing the whites and yolks in different bowls.
When the chocolate mixture has cooled quite a bit, add a few tablespoons of the chocolate to the egg yolks and whisk until combined. This is to prevent the eggs from curdling in the chocolate.
Then add the egg mixture back into the rest of the chocolate mixture and stir.
Sprinkle a third of the sugar into the egg whites and beat with a hand mixer. Once the sugar is dissolved, add a little more and continue to mix in stages until all the sugar is incorporated. Beat the egg whites until stiff, glossy peaks form.
Add a few scoops of the meringue into the chocolate mixture and begin to gently fold it in. Add the meringue in stages, folding (very gently!) until the two mixtures are combined, being careful not to overmix.
Gently pour the cake mixture into the springform pan. Place in the oven for 30 minutes. You don’t want to overcook it – it’s meant to be moist and fudgy!
The cake is ready when the center is no longer jiggly, or a thermometer inserted to the center comes out at 200°F.
Bon Appetit!
Let the cake cool. When ready to serve, remove from the pan and arrange on a plate or serving dish. Dust cocoa powder or icing sugar on top, and decorate with berries or whipped cream.
Each office is independently owned and operated. Information deemed reliable, but not guaranteed. Not intended to solicit sellers or buyers under written contract with another REALTOR®.
Tracey Manton
Broker
RE/MAX Real Estate Centre Brokerage
Independently owned and operated.
Independently owned and operated.
238 Speedvale Ave W, Guelph, ON N1H 1C4