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.
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.