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Flourless Chocolate Cake

December 8, 2012 By Spoonful of Sugar - 4 Comments

Nothing beats a rich, dense, fudgey chocolate dessert. Sarah baked a Flourless Chocolate Cake for a treat this weekend, and it tastes every bit as delicious as it looks. It has a slightly crunchy outer crust, with a dense rich filling. Unlike other flourless cakes we have made, it did not collapse – it just developed a couple of small cracks in the crust. This recipe includes ground almonds which gives it more structure. It tasted so good with vanilla ice-cream.

Sarah decorated the Flourless Chocolate Cake simply with a dusting of icing sugar using a Martha Stewart Cake Stencil to give it a pretty doiley design. The stencils come with 8 designs (in two sizes) and are really effective (and add a festive touch!)

Flourless Chocolate Cake

Ingredients:
200g (7 oz) dark chocolate
150g (2/3 cup) caster sugar (superfine)
150g (2/3 cup) unsalted butter
100g (3.5 oz) ground almonds
5 eggs, separated
Pinch of salt
Icing sugar for dusting1. Melt the chocolate, sugar, butter and salt in a bowl sitting over a pot of simmering water. Remove from heat and stir until well combined.

2. Add the ground almonds and mix well. Beat in the egg yolks, one at a time.

3. Beat the egg whites until stiff peaks form, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.

4. Pour mixture into a greased 20cm (8in) round springform pan and bake at 180°C/ 350 F for 40 to 50 mins.

5. Leave to cool before removing gently from the tin. Dust with icing sugar to serve.
Recipe was inspired by Flourless Chocolate and Almond Cake from The Little Teochew.
For cupcake sized Flourless Chocolate Cakes, check out this recipe.
If you enjoyed this, you will also love our Chocolate Tart.
For your daily sugar fix you can subscribe or follow us on facebook, twitter, and google plus.
Disclaimer: We received a pack of Martha Stewart Doiley Stencils from Kitchenware Direct. All opinions and photographs are our own.

 

Filed Under: Cakes, Recipes Tagged With: Chocolate

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Comments

  1. Janet Murie says

    December 8, 2012 at 4:56 pm

    Wow, such wonderful goodies! Love your photos, they are always stunning. Thanks for the inspiration!

    Reply
  2. Cathy says

    December 8, 2012 at 5:14 pm

    That looks amazing girls, thanks for the recipe, can’t wait to try it. xo

    Reply
  3. haggiz says

    December 9, 2012 at 1:11 am

    That looks fab! I think that’s our pudding sorted for today! Thank you x

    Reply
  4. moonstruckcreations says

    December 9, 2012 at 1:36 am

    I made a cake just like this yesterday, what a coincidence! I use a Nigella Lawson recipe.

    It is just so delicious with a nice cup of coffee isnt it?

    Helenxx

    Reply

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Flourless Chocolate Cake

January 7, 2012 By Spoonful of Sugar - 8 Comments

Yesterday we celebrated Sarah’s 15th birthday. We took a group of her friends out to our favourite local restaurant, and then we returned home for a special dessert that Sarah had made – Flourless Chocolate Cakes.

The Flourless Chocolate Cakes were delicious – with their crackly top, and their rich and fudgy centre. The cakes are made from an aerated chocolate custard, and the whipped egg whites give them a light texture. They sink after baking, as they do not have any flour to stabilise the mixture. They were especially nice served with creamy vanilla ice cream and chocolates. They got the thumbs up from Sarah’s friends. I hope that Sarah will make them again soon.

Recipe:

Ingredients:
3 tablespoons unsalted butter
115 g (4 oz) dark chocolate, chopped
3 large eggs, separated at room temperature
1/4 cup sugar

Makes 10 cupcake sized cakes

Preheat oven to 135 degrees C (275 deg F). Line muffin tins with baking cakes. Melt butter and chocolate in a heatproof bowl that is placed over a saucepan of simmering water. Stir until combined, then remove the bowl from the the heat and let it cool slightly. Whisk in egg yolks.

With electric mixer, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy. Fold one quarter of the beaten egg whites into the chocolate mixture, and then add the remaining whites.

Divide batter among the baking cases, filling each 3/4 full. Bake until the cupcakes are just set in the centre, about 22 – 25 minutes. Keep at room temperature until ready to serve. The centres will sink as they cool.

They taste great with vanilla ice-cream.

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Filed Under: Cakes, Recipes, Uncategorized Tagged With: Chocolate

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Comments

  1. Fiona @ Dragonfly-Crafts says

    January 7, 2012 at 1:43 pm

    Happy Birthday Sarah and those cakes do look delicious. Maybe everyone will request them for their birthdays 🙂

    Reply
  2. Chocolate Cat says

    January 7, 2012 at 12:27 am

    Happy Birthday Sarah! YUM!!!!

    Reply
  3. Kirsty@Bonjour says

    January 7, 2012 at 2:33 am

    Evil, evil, evil. But, yes, yum!

    Reply
  4. June Houck says

    January 7, 2012 at 4:23 am

    Oh, yum! You had me at chocolate… we have a local restaurant with a flour less chocolate cake….oh, now I know where I’d like to go for dinner tonight 🙂

    Reply
  5. karen Stephenson says

    January 7, 2012 at 5:57 am

    Happy Birthday, Sarah! Yesterday was my birthday also however, I am a few passed 15. Its tough to have a birthday this close to the holidays so I am so glad to see she is celebrating in style. Oh, and I cooked for mine also. : )

    Reply
  6. Sharon Manning says

    January 7, 2012 at 8:33 am

    Happy Birthday Sarah! Those cakes and ice cream look divine. Xxx

    Reply
  7. suzitee says

    January 7, 2012 at 6:03 pm

    Happy Birthday to Sarah… Sounds like she had a wonderful day 🙂

    Reply
  8. Handmade in Israel says

    January 8, 2012 at 12:39 am

    Yum! Happy Birthday Sarah! I hope you enjoyed your celebration – I am sure your friends loved dessert!

    Reply

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