100 Gram Chocolate Flourless Cake
Author: Amy Landolt Eber
Recipe type: Cake
- 300 grams (11 ounces) dark chocolate (65% – 70% ONLY)
- 100 grams (3 ½ ounces / 7 tablespoons) softened butter
- 100 grams (3 ½ ounces / ½ cup) sugar
- 6 egg yolks
- 6 egg whites
- 100 grams ( 3 ½ ounces / 1 cup) finely ground almonds
- Preheat oven to 180º C / 350º F.
- Grease a 23 to 24 centimeter (9 inch) round cake pan.
- Roughly chop chocolate.
- Place in a bowl set over a pan with gently simmering water. Be sure bottom of the bowl does not touch the water.
- Stir occasionally until the chocolate is melted and smooth.
- Remove from the heat.
- Place room temperature butter and sugar in a mixing bowl. Beat until combined and fluffy – 2 to 3 minutes.
- Add egg yolks, a few at a time. Beat between additions.
- Add melted chocolate and ground almonds.
- Beat until combined.
- In a clean bowl using clean beaters, beat egg whites until stiff peaks form.
- Place about ¼ of the beaten egg whites into the batter to lighten it. Fold in gently.
- Add remaining beaten egg whites and gently fold in until no white streaks remain.
- Add carefully to the prepared cake pan. Gently smooth top to make even.
- Bake for 30 minutes or until toothpick inserted into the middle comes out clean.
- Let cool in the pan. Remove from pan.
- To serve: slice and serve plain; dusted with cocoa or confectioners’ sugar; or topped with fruit, chocolate sauce, ice cream or whipped cream.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/100-gram-chocolate-cake/
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