If you want to taste a real chocolate cake, then try this Flourless Dark Chocolate Cake.
Usually, I have felt that I don’t get enough of chocolate flavor in cakes. On the other hand, when it comes to brownies they are loaded with chocolate but I lose that cakey texture.
Even though there is no flour in the cake, the meringue is coming to rescue you to give that cakey texture. Meringue is the best part of this Flourless Dark Chocolate Cake.
Where I found this Recipe?
This Cake is adapted from the Dessert Book named “Sweet”, a Top Dessert Recipe book. I have been trying out recipes from her book and it all turned out very well. Flourless Chocolate cake is one in my list and I thought to share the recipe with you, because you should taste this cake. Its just delicious.
This Recipe totally depends on the eggs and chocolate. Using a good quality dark chocolate will make the cake better. So try using Couverture Chocolate like Amul, Callebaut or Valrhona. Here I used Amul 55% Dark.
You believe me or not there is a fun and serious part of this recipe is adding black coffee to the chocolate. How many of you tried adding water or liquid to chocolate?? This is possible without splitting the chocolate, but be gentle when doing it. You will be surprised!!
I am sharing this recipe as my last recipe of the year 2018. I will meet you with some more fresh and interesting recipes next year, so Stay tuned for more Baking fun.
Wishing you all a HAPPY NEW YEAR!! Stay focused and just follow your thoughts. Looking forward for a more fun filled year 🙂
I am sending this recipe for “Bakeathon” where a group of bloggers share baked recipes all through December sharing 3 posts a week. Check below to know the fellow bakers.
Here are some of my other Chocolate Recipes:
Flourless Dark Chocolate Cake
- 3 Eggs
- 100 g Castor Sugar
- 100 g Dark Coverture Chocolate
- 1 1/4 tsp Instant Coffee Granules
- 25 ml Water
- Preheat Oven to 200 C for 15 minutes. Prepare a 7" spring form pan with butter paper.
- Measure all the ingredients separately and reserve. Separate the Egg Whites and Yolks.
- Boil coffee granules in water and keep aside.
- Beat Yolks in a bowl on medium speed.
- Add Sugar gradually little by little.
- Beat till thick, light and tripled in volume.
- Melt Chocolate in a bowl on top of simmering water. See that the water is not touching the chocolate bowl. Let the chocolate melt completely.
- Now is the fun and serious part, add the hot black coffee and mix gently. Be careful at this point, not too slow and not too fast. Gently stir the coffee.
- Once mixed, take off from the heat.
- Beat Egg Whites separately until stiff peaks and reserve.
- Add beaten yolk to chocolate in 3 batches. Using a spatula mix it.
- Fold the beaten whites gently into the chocolate mixture until no whites are seen.
- Pour it in the prepared pan and bake for 20-30 minutes or until toothpick inserted comes out clean.
- Let it cool down completely before trying to remove from the pan.
- Serve it with some fresh fruits.
Check out the other bloggers doing this Bake-a-thon