A flourless cake ... hmm.. I've baked a flourless Lemon Almond Cake
But I wanted something chocolatey ...
A flourless chocolate cake ! Yup!
My slight adjustments made in sugar quantity and cooking method below as I'm not confident to heat up the egg white or egg yolk for whisking, afraid that I may make scramble eggs.. lol >~<
Flourless Chocolate Cake
One 6-inch springform pan or pan with removable base
90g dark chocolate (I used Cadbury Gold Dark Chocolate)
45g unsalted butter
2 egg yolks
20g caster sugar
Pinch of salt
2 egg white
25g caster sugar
1. Break the chocolate into small pieces.
2. On the stove, half-fill a cooking pot with water and bring to a simmer. Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Make sure the water doesn't touch the bottom of the bowl. Stir the mixture occasionally till melted and smooth. Remove from flame and set aside to cool slightly (about 5 minutes).
3. Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.
4. Lightly grease the sides and bottom of the 6-inch springform pan with butter or spray.
5. In a clean mixing bowl, whisk the cold egg whites using the handheld electric mixer. Add in the caster sugar in 3 additions. Beat till soft peak.
6. In another medium bowl, beat together the egg yolks, caster sugar and a pinch of salt with the handheld electric mixer till pale and creamy. (about 2 - 3 mins in low speed)
7. Mix the chocolate to the yolk mixture. Whisk gently in low speed till combined.
8. Using a hand whisk or a spatula, gently fold in 1/3 of the meringue into the chocolate/yolk mixture. Fold the rest of the meringue until it looks evenly mixed.
9. Pour batter into the prepared baking pan and bake in preheated oven at 170°C for 30 minutes. Or until the cake has risen slightly in the center and is set enough in the center that it will not jiggle when the pan moves. The cake will pull away from the side of the pan while it cools. (I baked mine at 27 mins).
10. Remove the pan from oven and cool on a wire rack for at least 1/2 hour.
The rim and top has a very thin crisp crust but the center remains moist and fudgy. It looks "caved in" too ... hee..hee !
To serve, run a sharp knife around the edge of the cake, release the pan sides, and gently move the cake onto a serving plate. Dust with some icing sugar if you like and enjoy a big slice. Or pair it with a scoop of ice cream, yogurt etc. Perfect indulgence to be served as after meal dessert or teatime snack !
Enjoy ! Happy Baking!