Description
The ultimate Flourless Chocolate Cake, decadent, rich chocolate flavor with an airy soufflé-like texture without Gluten, nuts or dairy. Adapted from Cuisine Paradise
Ingredients
Scale
- 8 Medium Eggs (about 60g each) – separated
- 140g (5 ounces) Molasses Sugar or Brown Sugar
- 23g (0.8 ounces) Cocoa Powder & more for dusting
- 200g (7 ounces) 60% Dark Chocolate (I use Callebaut 60%) – finely chopped
- a Pinch of Salt – optional
Equipment
- 10” Springform Cake Tin – lined
- Cake Mixer (I use Tefal Masterchef Gourmet Kitchen Machine)
- 1 large Mixing Bowl
- 1 medium heatproof Bowl
- Small Pot
Instructions
- Pre-heat Oven to 135C. Line the bottom of a 10” springform cake tin with baking paper and oil the sides with butter/olive oil.
- Bring a small pot with a bit of water to simmer. Place dark chocolate into a heat proof bowl, and place on top of the pot melt the chocolate.
- Meanwhile, whisk egg whites on high speed to soft peaks, the egg whites look light, airy and will flop down when turn over. Transfer the whisked egg whites to a big bowl to set aside.
- Add egg yolks and molasses into the 1st bowl, and whisk on high speed until pale yellow and airy. Add in cocoa powder and whisk well.
- Remove the bowl from the mixer, add in melted chocolate and stir well with a rubber spatula.
- Stir ¼ egg whites into the batter to lighten the batter, then gently fold in the rest of the egg whites. It’s ok if there’s a few streaks of egg white, don’t overfold or the cake will deflate.
- Pour batter into the prepared cake tin, and smooth the top with a rubber spatula.
- Bake until the cake pulls away from the sides of the tin and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of tin. Best to serve at room temperature, dusted with cacao powder. Top with some berries if preferred.
Notes
* If you do not have a springform pan, half the recipe and use 12 individual ramekins.
- Category: Baking, Chocolate, Dessert