Flourless Chocolate Cake




If anyone knows me well, then they’ll know that I’m not particularly inclined to eat cakes, muffins or the kind. To me, they're too heavy, dense and dry and it needs help down my throat with a gulp of tea or coffee. Not only that, but flour induces in me some unbelievable cramps and bloating so I avoid it like a plague. Unfortunately, that also means a limited amount of bread and biscuits for me.

That aside, I’ve recently discovered a certain love for baking and when a special someone mentioned that they wanted to try a flourless chocolate cake, I must admit I was somewhat baffled and quite intrigued. How does a cake work without flour? And so began the frantic search for a recipe that I could easily change up (I’m not great with sticking to recipes). So, for those of you with sensitive stomachs, this one is for you! Also great for those of you looking for a low carb cake.


Flourless Chocolate Cake

200g dark chocolate
200g butter
30g (1/4 cup) cocoa powder
4 eggs, separated (I used 5 petite free range eggs by Ellah)
300g (1 ½ cups) brown sugar
155g (1 ½ cups) hazelnut or almond meal
A splash of coffee/hazelnut liqueur
Cocoa powder to dust



If you’re anything like me, you’ll find that you’re woefully unprepared to actually start putting your cake together so I strongly recommend that right now you should have everything prepared such as separated eggs, ingredients all measured out and having an oven that’s preheated to 180°C (or 400ºF if Google is correct). Once all that is done, grease and line the base and sides of a square cake pan. Now onto the actual fun!

In a saucepan, combine chocolate, butter and cocoa over low heat and cook until the mixture is smooth. Transfer your mixture to a large bowl.

To the mixture, you now want to add the egg yolks, sugar and meal (I used Lucky Hazelnut Meal). Stir it all to combine and once combined nicely, throw in a splash of your liqueur and stir through again.

Using an electric mixer, whisk your egg whites until soft peaks form. Add one-third of the egg white to chocolate mixture and fold until just combined. Add the remaining egg white and fold until combined. If you want, have a taste of that chocolaty goodness. I certainly did!

Now we’re ready to go! Pour the mixture into the prepared pan and bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. When it’s ready to come out of the oven, set your cake aside for 10 minutes before turning it onto a wire rack to cool.

Coffee Cream

1 tbs instant coffee powder
2 tbs boiling water
2 tbs icing sugar
250g thick cream (I used Philadelphia Cream for Desserts) 

If we’re feeling a little indulgent, then why not make a yummy coffee cream to dollop alongside a slice of cake? While your cake is in the oven, combine the coffee and water in a bowl. Add the icing sugar and stir to combine. When all combined, throw in your cream and stir to combine. And there is your cream!

Now you’re ready to eat your cake. Powder the top with cocoa powder, cut into slices and serve with cream. I found that my cake was very moist with a crunchy outside and slightly gooey on the inside (perhaps I undercooked it a tad bit). It somewhat resembled brownies. Overall, great reviews from everyone that tried it. I hope you enjoy it as much as I did!









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2 comments:

  1. Tried this cake...amazing! The coffee cream goes so well with the cake

    ReplyDelete
    Replies
    1. Thanks for taking the time to comment! I'm very happy you tried the cake and enjoyed it!

      Marinda Leigh.

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