Difference between revisions of "Flourless Chocolate Cake"
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{{recipesummary|Cake recipes|8 serving|30 minutes (refrigerated overnight)|2}} | {{recipesummary|Cake recipes|8 serving|30 minutes (refrigerated overnight)|2}} | ||
| − | + | | [[Desserts|Desserts]] | |
A heavy chocolately cake, but without flour it requires baking and then refrigeration to set. | A heavy chocolately cake, but without flour it requires baking and then refrigeration to set. | ||
==Ingredients== | ==Ingredients== | ||
| − | *½ cup (120 g) [[ | + | *½ cup (120 g) [[sugar|sugar]] |
| − | *4 [[ | + | *4 [[egg|eggs]] |
| − | *¾ cup (150 g) [[ | + | *¾ cup (150 g) [[butter|unsalted butter]] |
| − | *¾ cup (150 g) [[ | + | *¾ cup (150 g) [[chocolate|chocolate]] (suitable for melting) |
== Procedure == | == Procedure == | ||
| Line 26: | Line 26: | ||
Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes. | Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes. | ||
| − | [[Category:Cake | + | [[Category:Cake Recipes|{{PAGENAME}}]] |
| − | [[Category:Chocolate | + | [[Category:Chocolate Recipes|{{PAGENAME}}]] |
| − | [[Category:Egg | + | [[Category:Egg Recipes|{{PAGENAME}}]] |
| − | [[Category:Vanilla | + | [[Category:Vanilla Recipes|{{PAGENAME}}]] |
Latest revision as of 18:46, 30 May 2012
| Flourless Chocolate Cake | |
|---|---|
| Category: | Cake recipes |
| Servings: | 8 serving |
| Time: | 30 minutes (refrigerated overnight) |
| Difficulty: |  |
| Desserts
A heavy chocolately cake, but without flour it requires baking and then refrigeration to set.
Ingredients
- ½ cup (120 g) sugar
- 4 eggs
- ¾ cup (150 g) unsalted butter
- ¾ cup (150 g) chocolate (suitable for melting)
Procedure
- Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).
- Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.
- Beat eggs and sugar in a bowl until the mixture is creamy.
- Gradually mix in the melted chocolate along with any other variants (see below).
- Pour mixture into mould (baking tray or 8 individual moulds).
- Cover moulds with aluminium foil and place the moulds in a deeper baking tray.
- Pour boiling water into the deep baking tray at a depth that is half that of the moulds.
- Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.
- Remove from oven and allow to cool at room temperature.
- Cool for approximately 10 hours in a fridge.
- Remove from mould, place on a plate and garnish.
Variations
Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes.
