May 2018 brings you good health, more bakes and more sharing!
This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.
Recipe for Flourless Almond Chocolate Cake, adapted from Food52.
(Makes a 10" cake with 1 1/2" height)
Ingredients:
250g Ground almonds (lightly toasted)
250g Couverture chocolates, 76% cocoa
250g Unsalted butter
140g Caster sugar
Freshly brewed espresso (approx 25g), let it cooled slightly
6 Large eggs, separated
Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar
Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar
Method:
1. Line a removable base 10" round pan.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix.
5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.
7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.
9. Fold the whites gently through the chocolate and almond batter.
10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.
11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).
12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix.
5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.
7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.
9. Fold the whites gently through the chocolate and almond batter.
10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.
11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).
12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.
1 comments:
i like the almond. daily i am taking two almonds to make me healthy. i am going to prepare your meal. you awesome always. thanks for sharing this
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