Flourless Chocolate Cake
Hope you're all doing great. I'm currently in my hometown Amsterdam because I planned a surprise visit for my brother's 18th birthday. Fortunately, the surprise went really well (he had no idea that I was coming!) and we had a very nice family day with lots of food! My mom and I spent basically the whole day in the kitchen last Thursday (on my brother's birthday) to bake two cakes and prepare an awesome bday dinner. It's a bit of a tradition in our family that you can choose what you want to have for dinner on your bday. My brother is a big fan of my famous Spinach & Ricotta Lasagna (of which I will probably post a recipe sooner or later) so that's what he requested. But what is a birthday without an awesome birthday cake?
I actually decided on baking two cakes because I had two recipes in mind that I really wanted to try out, but I needed a hand mixer for those recipes. Now, I don't own one back in London, but my mom's kitchen is fully supplied so I figured I should take advantage of the opportunity! Note that it is possible to bake this cake without a hand mixer too, but you will get a sore arm from beating the egg white ;)
My family is one full of ever-caffeinated-chocoholics, so this first cake, an Espresso & Dark Chocolate Cake, seemed just perfect. To keep it low-carb (the other cake we were doing was heavily carb-loaded so yeah...) we decided on a flourless version. This makes for an extra dense & creamy chocolate cake, but you do want this to sit in your fridge for a few hours before indulging.
Let's get to it!
Flourless Espresso & Dark Chocolate Cake
Prepping time: 15 mins - Baking time: 35-40 mins - Yield: 16 pcs
½ cup granulated sugar
½ cup of unsalted butter, softened at room temperature
250 gr dark chocolate (I used around 70-80% cacao but you can use whatever you prefer. If you use more than that, consider adding a bit more sugar)
¼ cup of boiling water
4 eggs, separated
1 fresh single espresso (or 1 tsp instant espresso powder)
1 tsp of vanilla extract
1 tsp cacao powder
½ tsp salt
Powdered sugar & fruits for decorating
Preheat your oven to 190 degrees Celsius and boil some water in your kettle.
Break up your chocolate in small pieces and pour 1/4 cup (60ml) of boiling water over the chocolate.
Add one cup of fresh espresso. You can also use instant espresso powder (1tsp) or both for extra coffee flavour.
Give your chocolate mixture a stir every now and then so that the chocolate completely melts and incorporates into the espresso and hot water.
Separate the eggs in two large bowls. Using a hand mixer, beat the egg white until it's very firm.
Add your softened butter, sugar, salt, cacao powder and vanilla extract to the egg yolks and cream together with your hand mixer or spatula, whichever you prefer.
Once the chocolate has fully melted, add the mixture to your egg yolks & butter.
Scoop in the whipped egg whites with a spatula, folding it in carefully to preserve as much air & fluffiness in your batter.
Poor the mixture into your cake form. You can use anything you like. I went for a larger diameter because I like this cake to be thin (you could use a brownie tin too), but if you want a thicker cake, use a cake form with a smaller diameter. Note that this will add ±5 mins to your baking time and your might want to let the cake set in the fridge a bit longer.
Bake for 35 minutes, until the middle is almost set.
You could eat the cake straight away, although I like this cake better when it's completely cooled and has set in the fridge for approximately 4 hours. This will make the cake extra dense and chewy. Whatever you prefer! Top the cake with some powdered sugar. You can also add any fruit you like. I chose raspberries and blackberries because I think they're sweet yet sour taste goes well with the very dark chocolate. Strawberries would work really well too!
Thanks for reading and be sure to keep an eye out for the recipe of the second birthday cake I made: a pear cheesecake with crumbly topping. I promise it will be an absolute hit this fall with your family & friends!