Three Ingredients Flourless Chocolate Cake

After my detox and wellness programme two years back, I have cut back on my baking, in particular, normal baking that requires flour and sugar. I searched for recipes that don't require sugar or can replace with low GI sugar, or use similar flours.

I decided to surprise my sister for her birthday by baking this flourless chocolate cake, which was rich but light. This recipe is a keeper, easy to make and satisfying to the palate.

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Recipe for Flourless Chocolate Cake, adapted from Gimme Some Oven.
(Makes a 8"round cake)

Ingredients:
8 Large eggs
450g Dark, semisweet or bittersweet chocolate, coarsely chopped
227g Unsalted butter
Zest of one orange (optional)

Method:

1. Adjust an oven rack to the lower-middle position and heat the oven to 180°C. Line the bottom of an 8-inch pan with parchment paper. 
2. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. 
3. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
4. Meanwhile, melt the chocolate and butter together by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth. Add in orange zest if using.

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5. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

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6. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the pan. 

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7. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, about 30-35mins. 
8. Remove the cake pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
9. About 30 minutes prior to serving, carefully remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. 
10. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

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Flourless Almond Chocolate Cake

Happy New Year! 
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

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.

Flourless Chocolate Cake

The usual request for my elder sister's birthday cake is - flourless. She is a very health conscious person. Therefore, if she could avoid flour, she will. I made various flourless cakes for her, this year's flourless chocolate cake was from King Arthur Flour website. It was easy to make, but it's actually pretty flat if based on the pan size provided.
Recipe for Flourless Chocolate Cake, adapted from King Arthur Flour.
(Makes a 1" 8" cake. Alternatively, increase the recipe by 2 to get a better height)

Ingredients:
170g 55% chocolate buttons 
113g Unsalted butter 
100g Caster sugar 
1/4 tsp Salt 
1 tbsp Instant coffee powder 
1 tbsp Rum 
3 large eggs 
43g Dutch-process cocoa powder

Chocolate Ganache Glaze:
170g Semisweet chocolate buttons
113g Heavy cream

Some toasted almond slices

Method:

1. Preheat the oven to 160°C. Line an 8" round cake pan.
2. To make the cake: Put the chocolate and butter in a heat-proof bowl and simmer it over boiling water.
3. Heat and stir till butter and chocolate has melted. Remove from the heat immediately and let it cool down slightly.
4. Stir in the sugar, salt, coffee powder and rum. 
5. Ensure that the mixture is not very hot before adding the eggs. Add one by one and mix until smooth. Add the cocoa powder, and mix just to combine.
6. Spoon the batter into the prepared pan.
7. Bake the cake for 25 mins or until a skewer inserted into the centre comes out with very slight crumbs.
8. Remove it from the oven, and cool it in the pan for 10mins.
9. Loosen the edges of the pan and turn it out into a wire rack to allow the cake to cool completely before glazing.
10. To make the glaze: Heat cream in a heat proof bowl over simmering water. On a separate bowl, place the chocolates.
11. Remove the cream from the heat when it's hot, and pour into the bowl of chocolates. Let it rest for 1 min.
12. Stir until the chocolate melts and the mixture is completely smooth.
13. Spoon the glaze over the cake, spreading it to drip over the sides a bit. 

14. Decorate the cake with the toasted almond slices. Refrigerate.

15. Before serving, bring it to room temperature.

Flourless Hazelnut Chocolate Cake

My daughter requested for Chocolate Cake for her birthday celebration. I had actually decided to bake a Chocolate Fudge Cake, ensuring that I had evaporated milk. Then when I saw Ann's post on Flourless Chocolate Cake, I changed my mind and decided that a flourless cake will be more popular with my family members. True enough, this was hit with my family members. The cake was soft, and you can feel the grainy hazelnut texture. Coupled with the raspberry coulis, it was a perfect combination of taste and texture. This is a sure keeper for me!

Recipe for Flourless Hazelnut Chocolate Cake, adapted from Anncoo.
(Makes a 8" cake)

Ingredients:
100g Dark chocolate buttons (66%)
100g LIV unsalted butter, cubed
80g Caster sugar
2 tbsp Kahlua liqueur
100g Ground hazelnuts
1 tbsp Instant coffee granules with 1 tbsp hot water
4 Eggs (approx 55g each), separated

Raspberry coulis
120g Fresh raspberries
50g Water
40g Caster sugar

Method:

1. Preheat fan oven to 150C. Grease deep 8" round cake pan and line base.
2. Melt chocolate and butter in mixing bowl over a pot of simmering water, stirring until mixture is combined and chocolates melted.
3. Combine chocolate mixture with sugar, kahlua, ground hazelnuts and coffee. Add in egg yolks, one at a time. Stir well to mix.
4. Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.
5. Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.
6. In a small pot boil raspberries, sugar and water together and stir over medium heat.
7. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool totally.
8. Decorate with some raspberries on top of the cake and raspberry coulis before serving.

I'm submitting this post to  Aspiring Bakers #38: Boozy-licious (December 2013) hosted by Jasline of Foodie Baker.

Also to  'Baby Sumo's Christmas Recipes Collection 2013' hosted by Baby Sumo of  Eat Your Heart Out.

Hazelnut Chocolate Entremet (Flourless)

It's always a challenge to bake birthday cake for my elder sister. She likes chocolate and hazelnuts. She likes flourless cakes. Put them together and you'll get Chocolate Flourless Cake? Yes, done that and that. I had to hunt high and low to try to find a suitable recipe. In the end, it was a combination of recipes that I put together. I'm glad the cake turns out well and she appreciated it and loved it!

Recipe for Hazelnut Chocolate Entremet
Makes a 8"x8" cake

Ingredients:
Hazelnut Dacquoise, adapted from Daily Delicious
Makes two 8"x8" pans

140g Egg whites
35g Sugar
120g Ground hazelnut (I grind my own toasted hazelnut)
90g Icing sugar

Method:

1. Sift the icing sugar and mix together with the ground hazelnuts.
2. Whisk the egg whites with the sugar until stiff.
3. Fold the hazelnut mixture gently into the meringue.
4. Pour into the two prepared pans equally.
5. Bake for 15mins in a preheat oven of 180C.
6. Remove from the pan and let it cool completely.

Chocolate Meringue, adapted from Cadbury.
Makes a 8"x8" pan

2 Egg whites

75g Caster sugar

1 heaped tbsp Dutch processed Cocoa powder 

1/2 tsp White vinegar

Method:

1. Beat the egg whites until stiff peaks form. Continue beating, adding the sugar a little at a time until dissolved.
2. Sprinkle sifted cocoa powder and vinegar and gently fold in.
3. Pour in a lined pan.
4. Bake at 150C for 45mins. Turn off the oven heat and leave the door ajar to cool the meringue.

Chocolate Mousse

200g Whipping Cream

3000g Dark chocolates, chopped, at least 55%

200g Whipping cream, whipped

Method:

1. Heat the first 150g whipping cream.
2. Pour it into a large mixing bowl with the dark chocolates.
3. Stir until completely mixed and smooth.
4. Scoop up three big cooking spoon of the ganache. Put aside.
5. Whipped up the remaining 200g of cream till soft peak.
6. Fold in the bigger portion of the ganache into the whipped cream. Mix well. Set aside.

Toasted hazelnuts, crushed and wholes

To assemble:

1. Place the chocolate meringue as the base.
2. Spread with chocolate ganache (from the 3 big spoons bowl.)
3. Sprinkle crushed hazelnuts.
4. Topped with chocolate mousse evenly.
5. Place a layer of hazelnut dacquoise on top of the mousse.
6. Spread with chocolate ganache.
7. Sprinkle crushed hazelnuts.
8. Topped with chocolate mousse.
9. Place another layer of hazelnut dacquoise on top.
10. Frost all the sides with chocolate mousse, and the remaining on top of the dacquoise.
11. Chill the cake for at least an hour to harden the chocolate mousse.
12. With the remaining chocolate ganache, spread it evenly on top of the chocolate mousse. If the chocolate ganache has harden, heat in the microwave for 20 secs, or over a pot of boilling water.
13. Decorate with remaining whole hazelnuts and edible gold, or whichever way you like.
14. Chill well before serving.

French and Flourless

Happy Birthday to my dear sister!

It was my elder sister's birthday today. I asked her what kind of cake she would like me to bake for her. As usual, her request was: flourless, chocolate & hazelnut. I've known that she doesn't like cakes, cakes using flour. However, she has an acquired taste for good quality chocolate, especially dark chocolates. And she loves hazelnut. Having baked an almond torte before (for my youngest sister), which was flourless, I didn't think I wanted to bake the same cake for her. Knowing what her taste is like, it got me a bit stressed!

I rumbled through all my recipe books, looking for hazelnut tortes. Somehow, I didn't find many recipes. Since I bought the gorgeous cakes book, I've not tried any recipe from there. I happened to come across this recipe called "French and Flourless". That does sounds good. So I decided to give it a try, hopefully it will turn out good!

The baking process was smooth. However, the shocking part was after the cake has cooled down. It was really crappy, and crumbly and looked like every corner was falling apart! Hahaha... The cake sank so badly in the centre! The cake was baked without flour. I also didn't dare to risk adding ground hazelnuts into the batter. So I topped the cake with the toasted ground hazelnuts instead. Luckily I made a decision to do that because the top was simply UGLY! Heehee...

This was how the cake looked like during & after baking.


Fortunately, very fortunately, I used good quality chocolate: Ghiradeli's 66% Dark Chocolate. I knew she will appreciate that, so I used them. Therefore, the overall taste was really very good! My family all loved the cake very much! She loved it too! I'm so glad my first experience with this recipe was good. Shall try other recipe from this book again!


Updated on 1 Feb 09:
French and Flourless (from Gorgorous Cakes)

Ingredients
(makes 1 x 20cm cake)
250g Unsalted butter, diced
250g Dark chocolate, (approx. 50% cocoa solides), broken into pieces
5 Medium eggs, separated
220g Golden caster sugar* (can be reduced by another 40-50%)

Method:
1. Melt the butter and chocolate in a bowl set over a pan with a little simmering water in it, stirring occasionally.
2. At the same, whisk the egg yolks with half the sugar for several minutes until pale and doubled in volume.
3. You can do this in a food processor, then transfer the mixture to a large bowl.
4. Whisk the egg whites until stiff, then gradually whisk in the remaining sugar, whisking for about 20 secs for each addition. Whisk till stiff peak.
5. Fold the chocolate and butter into the egg mixture, then the egg whites, in two goes.
6. Pour the mixture into the prepared buttered & lined 20cm cake tin 9cm deep with a removable base.
7. Bake for 50-60mins or until a skewer inserted into the centre comes out with just a few moist crumbs clinging.
8. Run a knife around the edge and leave it to cool in the tine, when it will sink.
9. Its craggy appearance is all part of its charm, but if parts of the sides are very high, then simple break a little off to level them.

I just topped the cake with ground hazelnuts to cover the crappy appearance.

*Note:
The original sugar used was 250g. I reduced to 220g. However, due to the sweetness of the cake, the good quality bitter chocolate was masked by the sugar. Therefore, after discussion with my sister, we decided that in order get the real chocolate taste, the sugar should be reduced by half. Then the taste will be similar to the Almond Torte, but much better!

Chocolate Almond Torte for sale (Flourless)

Baked gently in a water bath that gives this intense chocolate torte a beautiful soft texture that almost melts in your mouth. Additional of almond makes the cake unusually moist and give it the subtle fragrance of nuts.

Size - 8"
Price - S$48.00
Order 4 days in advance. Self collection.
Contains - Ground Almonds, Eggs & Rum. (Flourless)
Note: Design may varies.