I've had flourless chocolate cakes before. I'm used to them being extremely dense and rich. This cake was an entirely different experience: the whipped egg whites make this cake surprisingly light and airy. It's a very nice effect. I like it quite a lot.
Chocolate Almond Flourless Cake
From Edmonds Cookery Book
Ingredients
- 175g unsalted butter, softened
- 3/4 c. brown sugar
- 1 tsp. vanilla extract
- 6 eggs, separated
- 150g dark chocolate, melted
- 140g ground almonds
- icing sugar, whipped cream, and/or berries, to serve
Directions
- Cream the butter, sugar, and vanilla until light and fluffy.
- Beat in egg yolks.
- Fold in the melted chocolate and ground almonds.
- In a separate bowl, beat the egg whites until soft peaks form.
- Stir 1/3 of the egg whites into the batter. Don't worry about being gentle at this stage, just mix it in as thoroughly as possible to loosen the batter.
- Gently fold in the remaining egg whites trying to keep as much of the volume as possible.
- Grease a 8" (20cm) springform pan and dust with cocoa powder.
- Holding the bowl close to the tin, carefully pour the batter into the prepared tin.
- Bake at 375°F (190°C) for 20 minutes, then reduce heat to 300°F (150°C) for an additional 15 minutes.
- Leave in the tin to cool.
- Once cool, release from tin and transfer to serving plate.
- Dust with icing sugar and serve with cream and berries.
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