Flourless Chocolate Cake Recipe:
A delicious dark chocolate flourless cake, perfect little crunch on top and gooey within to celebrate love this Valentine’s.
Chocolate and romance have a long established association and this flourless chocolate cake recipes is how I am celebrating the spirit of love and romance this Valentines in my kitchen. If you are in Delhi you’d agree that this rain soaked Valentine’s Day needed nothing but some warming, indulgent mood-lifting recipe, a recipe to force you out of the quilt and make you fall in love all over again. So it’s yet again about chocolate today and the sparkle that it will bring to the eyes of my chocolate loving husband would be my best valentine’s gift.
Yeah you read it between the lines, no gifts, not that I am being a miser but have consciously decided not to give into the consumerism gimmick. Though I agree it’s good to have a special day to celebrate your love, but frankly true love is how we love, feel and cherish our togetherness each day of our life.
Ps- the recipe had been adapted partly form Nigella’s and partly form Martha’s, the two kitchen goddesses stirred up in one in my kitchen today.
Ingredients (Serves 6-8, makes a 9”cake):
- 150 gms Dark chocolate
- ¼ cup Almond meal, almond pwd
- ¾ cup Demerera Sugar or castor Sugar or Soft brown sugar
- 150 gms soft unsalted butter, plus extra to grease the tin
- 2 tbsp Cocoa Pwd, try Hershey’s
- 6 large eggs, separated
For the topping:
- Preheat the oven to 200OC. Grease or line a 9” baking tin with parchment paper.
- Now melt the chocolate and butter together in a heatproof bowl placed over a pot of simmering boiling water. Once melted, turn off the heat and set aside to cool down a little.
- Beat the egg whites with an electric handheld beater until soft peaks form.
- Separately cream the egg yolks with sugar in an electric mixture then fold cocoa pwd and almond meal into the mixture.
- Add this yolk and sugar mixture into the cooled down melted chocolate mixtures and fold togetehre.
- Finally add the egg whites in three baches and fold intot he cake batter. Pour the batter into the prepared cake tin and bake at 200OC for 10 mins and then lower the temperature to 180OC and bake further for 30-35 mins or until a sharp knife comes out clean through the centre.
- Allow to completely cool in the tin, finally unmould and dust with icing sugar and serve with fresh strawberries and vanilla icecream or crème fraiche.
Dos and Don’ts:
- Do not be bothered with the cracks on top, this flourless cake will have a little crunch on top and would be gooey within.
- Do away with the almond meal completely if your wish, it just ads a little nuttiness.