Keep Calm and EAT CHOCOLATE (Flourless Chocolate Cake Recipe)

Posted by , 27 April 2012

I have a very special Friday treat for you all today. I don’t know about many of you, but I’m very fussy about sweets. I only like certain things and one of those things is chocolate! It’s delicious and I probably have some once a day. This daily addiction made me think how sweet some chocolate imagery would be in my kitchen, or even as a little decoration around a dressing area. It’s a different type of food print to what people usually think of, and it gives such a feminine touch!

So for a special gift to all of you, inspired by this thought, I wanted to post some great chocolate prints we have and to give you a gorgeous cake recipe I tried recently. I made this to take to a dinner party and it was a smash. I know it was a success because I don’t really care for cake and it turned out that the hostess doesn’t really care for chocolate and we still loved it. The recipe comes from Martha Stewart, but I’ve added a few tips…

Cake Ingredients:
6 tbsp unsalted butter, plus more for greasing the pan
8 ounces of semisweet chocolate, chopped
6 large eggs, separated (you’ll need the yolks and the whites)
1/2 cup granulated sugar
confectioners’ sugar, for dusting (optional)
fresh raspberries (optional)

Easy Coulis Ingredients:
raspberry jam

Preheat oven to 135 C (fan assisted)

Grease 23 cm springform pan. Be sure to do this well so the cake doesn’t stick!

Using a double boiling method, melt your chocolate and butter together. If you don’t have a bain-marie, or a glass bowl to create a double boiler, gently microwave the chocolate and butter on half-power. Keep an eye on it while it melts so that it doesn’t burn. Remove from the heat and cool.

While that’s cooling, beat your egg whites until you get soft peaks. Once peaks start to form, begin slowly adding sugar while mixing until you get glossy peaks.

When the chocolate has cooled, add your yolks to the chocolate. Make sure that the chocolate is cool or it will cook your yolks.

Add 1/4 of the egg whites mix into your chocolate mixture and mix. Then fold in the rest of the white mixture in with your chocolate. Be sure to fold well and mix evenly.

Pour all of this into your greased pan and bake for 45-50 minutes. Let cool before removing the sides.

For the coulis, gently heat your desired amount of jam on the stove, strain through a sieve and voila!

Dust with confectioner’s sugar and serve cake with fresh raspberries and coulis. Enjoy!!

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