Now Your Turn

Flourless Chocolate Cake

Desserts | June 18, 2014 | By

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Ingredients for a cake:

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar

6 large eggs, separated

1/2 teaspoon pure vanilla extract

4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces

3/4 teaspoon cream of tartar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray,  a round  baking pan. Line the pan with parchment paper and then butter and flour the parchment paper.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover and bring to room temperature before using (about 30 minutes). Meanwhile melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate. Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool.

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Ingredients for a Chocolate Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

3 tablespoon (40 grams) granulated white sugar

2 tablespoons unsweetened cocoa powder (regular or Dutch-processed)

In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for one hour. Then beat the mixture until stiff peaks form. Once the cake has cooled, spread with the cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll (the cake may crack). Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the cake. Cover and chill until serving time.

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Georgia Bitay