Flourless Chocolate Cake
This was done for my husband’s birthday this year.. It’s his favorite cake.
This is three layers 7" round with lots of Chocolate Ganache.
One of the few things that you don’t eat during Passover is flour. But that does not mean you can’t eat a cake? Does it?
The first year I came to Israel, I made this flour-less cake for passover and everybody enjoyed it so much that now every year It’s become a family favorite.
The recipe is adapted from one of my favorite cookbooks ‘Best ever Bakng’ by Carole Clements. I made changes to the original recipes. But, I absolutely adore this book. I’ve had this book with me forever and It never fails me.
This recipe will make
One 10’ spring form tin about 2 inch tall
One 9"’ spring form tin about 3 inch tall
one 7" cake – about 4" tall – I usually bake the batter into three tins.
300 grams or 1 1/2 cup sugar divided into 3
8 large eggs separated
150 grams butter
230 grams / 8 oz Chocolate (semi-sweet or Dark) – I’m using 80% Coco
1/4 tsp salt
1/8 tsp cream of tartar
2 tsp coffee dissolved in 2 tbsp hot water
250 grams / 2 cups Nuts meal ( you can use Almonds, Pecans, Cashews or any nuts of your choice – just ensure it is ground really fine)
- Have all your ingredients ready at room temperature.
- Preheat oven to 120C/240F and toast the nuts for about 10 mins. Remove the nuts.
- Then turn the oven up to 350F / 170 C
- Prepare pans for baking.
- Place the Nuts and 1/3 of the sugar in a food processor.
- Grind to a fine powder. Do not over grind or the nuts will get oily and become a paste.
- You can use a sieve to make sure it is ground fine. But this consistency is good too.
- Melt the chocolate and butter in a microwave safe bowl. I put one min on high then another 30 secs.
- Next place the eggs yolks and 1/3 of the sugar in the bowl of an electric mixer and whisk until light and fluffy. About 3 minutes.
- Add the Chocolate Mixture to the Egg Yolks mixture followed by the Vanilla.
- Next add in the ground nuts and cooled coffee.
- Place the Egg Whites, salt, cream of tartar and balance 1/3 of the sugar in a clean grease proof bowl with whisk attachment.
- Whisk until stiff peaks form but still shinny..
- Next, fold the egg whites into the chocolate mixture… first with the whisk then switch to a spatula using a folding motion.
- You batter is now ready.
- Pour in the baking pan. Place the pan on the center rack, add 1 cup of boiling water on the rack outside the pan. This will help keep the cake moist.
- Bakes for about 30 to 35 minutes (for 10" spring form – the smaller ones will bake faster)
- The top will be crisp.
- There will be a crack on the top and you will see that the cake is almost done.
- If you insert a skewer it will have some cake crumbs but not wet gooey batter.
- Let cool in the pan completely, the center will sink so don’t worry, it’s normal.
- Once cooled invert on to a serving platter.
Serve with a dollop of whipped cream or on its own dusted with some coco powder or powdered sugar.
If you want to decorate this further, like the above 9" round
here’s a delicious Chocolate Honey Glaze.
- 250 grams / 8 oz / 1 cup Chocolate ( I used 80% coco)
- 100 grams Butter
- 2 tbsp honey,
Melt the Chocolate, Butter and Honey in a microwave safe bowl.
Invert the cake over. The center will sink in so don’t worry. It’s a good place to hold the chocolate glaze.
Dip a few nuts (pecans in my cake) in the chocolate glaze. Then place on a parchment paper and place in the fridge to set for a few minutes.
Just half way not the whole nut.
Pour the rest of the chocolate glaze on the cake.. Let a little drizzle over the sides.
Use a spatula to smooth the sides and clean the edges. (this is a bit messy but worth the effort)
Place the nuts on the cake in this way or any other as you please. I used a few crushed nuts on the sides of the cake too.
Here are the above two cakes cut.
I do hope you enjoy this cake. If you do try it please do comment and let me know.
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