Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients
For Cake
255 g bittersweet chocolate, + 65% of cocoa solids
113 g unsalted butter (softened)
6(L) eggs, 2 whole, 4 separated
½ cup plus 1 tbsp. caster sugar
2 tbsp. orange flavored liqueur (Cointreau brand) or any liqueur
1 orange, zest
For Cream Topping
2 cups whipping cream
1 tsp. vanilla extract
1 tbsp. orange-flavored liqueur
½ tsp. cocoa powder for dusting
Method: Whip the cream till soft, then add vanilla, orange liqueur and continue whisking till firm but not stiff.
Method for cake
1. Line the bottom of the cake pan with baking parchment.
2. Melt the chocolate in a double boiler, add butter and let it melt in warm chocolate.
3. Beat the 2 whole egg and 4 egg yolks with 1/3cup of the sugar till creamy, then gently add the chocolate mixture, the orange-flavored liqueur and orange zest. Keep aside.
4. In another mixer bowl whisk 4 egg whites till foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but not too stiff.
5. Mix the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites till all finish.
6. Pour into the prepared tin and bake for 40-45 minutes or until the cake is risen and cracked and the center is no longer wobbly.
7. Cool the cake in its pan. The center will sink as it cools.
8. When serving, carefully remove cake tin. Don’t worry about cracks or rough edges.
9. Top the cream on the cake and dust with cocoa powder. (Optional: Can fill with fresh fruits)
By: West Metric Sdn Bhd
Ingredients
For Cake
255 g bittersweet chocolate, + 65% of cocoa solids
113 g unsalted butter (softened)
6(L) eggs, 2 whole, 4 separated
½ cup plus 1 tbsp. caster sugar
2 tbsp. orange flavored liqueur (Cointreau brand) or any liqueur
1 orange, zest
For Cream Topping
2 cups whipping cream
1 tsp. vanilla extract
1 tbsp. orange-flavored liqueur
½ tsp. cocoa powder for dusting
Method: Whip the cream till soft, then add vanilla, orange liqueur and continue whisking till firm but not stiff.
Method for cake
1. Line the bottom of the cake pan with baking parchment.
2. Melt the chocolate in a double boiler, add butter and let it melt in warm chocolate.
3. Beat the 2 whole egg and 4 egg yolks with 1/3cup of the sugar till creamy, then gently add the chocolate mixture, the orange-flavored liqueur and orange zest. Keep aside.
4. In another mixer bowl whisk 4 egg whites till foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but not too stiff.
5. Mix the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites till all finish.
6. Pour into the prepared tin and bake for 40-45 minutes or until the cake is risen and cracked and the center is no longer wobbly.
7. Cool the cake in its pan. The center will sink as it cools.
8. When serving, carefully remove cake tin. Don’t worry about cracks or rough edges.
9. Top the cream on the cake and dust with cocoa powder. (Optional: Can fill with fresh fruits)
By: West Metric Sdn Bhd
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