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Flourless Cake

Flourless Cake

Do you ever crave a cake that is dense, dark and deeply satisfying? Today I am sharing just that. This is my Flourless Expresso Chocolate Cake. We are dark chocolate addicts at my place, going through record amounts each week. Feeding this addiction by developing recipes with more of this ingredient may not be the best idea but it sure tastes delicious! This is the kind of cake that can sit in the fridge all week, be re-heated in the oven and still taste great. Serve with ice cream or plain yogurt.

In this recipe I use a bain marie technique for melting the chocolate. To achieve the bain marie you need a heatproof bowl set over a pan of barely simmering water. The water should not touch the bowl. The steam will heat and melt the chocolate as you continually stir (ensure not to burn). Hope you enjoy today's post, have a great day.

Effie 
x

Dark Chocolate, Expresso, Flourless Cake
2 tsps of instant coffee
1/4C boiled water
200 g dark eating chocolate (70 %)  
175 g good quality grass fed organic butter
5 free range eggs – room temperature
2 cups ground almond meal 
cocoa powder, for dusting
2 tbsp coconut sugar
2 tsps natural vanilla extract
pinch sea salt

Method
Grease and line the inside of your cake pan. Preheat your oven to 160 degrees.

Dissolve your coffee in a heatproof bowl with boiled water. Using the bain marie technique place the bowl on a pan of simmering water. Break your dark chocolate up and add to bowl along with your butter, stir this together till melted, remove from heat then mix in your almond meal and salt.
Separate your egg yokes, beat with an electric mixer adding in your coconut sugar and vanilla extract. Add this to your chocolate mixture.
Beat your egg whites until soft peaks form then fold through your  chocolate mixture, starting with half then adding the rest until all is combined. Bake for 40-45 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa. Serve with ice cream and raspberries. 
This delicious cake will keep for 5 days in the fridge in an air tight container.

Enjoy!






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