A dense and soft (before chilling) flourless chocolate cake adapted from the Australian Weekly cookbook. Absolutely delicious with the blend of coffee and kahlua liqueur. One bite you’ll be hooked! Besides serving with raspberry coulis, you can also add a dallop of ice cream to go with it. The cake will flatten a little and be out of shape after cooling but definitely it’s going be a hit for all at home, a superb alternative to traditional Christmas pudding. . Best to serve the cake after chilling it for several hours and it will also mature and taste better the next day.
Flourless Chocolate Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 5 servings
Ingredients
- 100g Valrhona chocolate (66%) or dark eating chocolate, chopped
- 100g Butter, chopped
- 110g Caster sugar (used 85g)
- 2 tbsp Kahlua liqueur
- 80g Ground almonds
- 1 tbsp Instant coffee granules (Nescafe classic) with 1 tbsp hot water
- 3 Eggs, (70g each), separated
Raspberry coulis - 120g Fresh or frozen raspberries
- 50g Water
- 45g Caster sugar
Instructions
- Make raspberry coulis - In a small pot boil frozen raspberries， sugar and water together and stir over medium heat. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool.
- Preheat oven to 170C. Grease deep 20cm （8inch) round cake pan; line base.
- Melt chocolate and butter in small pot, over low heat, stirring until mixture is combined.
- Combine chocolate mixture with sugar, kahlua, ground almonds and coffee in a large bowl. Add in egg yolks, one at a time.
- Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.
- Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.
- Decorate with some raspberries on top of the cake and raspberry coulis before serving. Dust with sifted icing sugar and serve with ice cream if you like.
3.5.3229
无麸巧克力蛋糕
- 材料：
- 100克 黑巧克力，切碎
- 100克 牛油，切小
- 85克 细砂糖
- 2大茶匙 Kahlua咖啡酒
- 80克 杏仁粉
- 1大茶匙 速溶咖啡粉 + 1大匙热水，搅拌至融化，备用
- 1大茶匙 热水
- 3个 蛋黄 （全蛋约70克一个）
- 3个 蛋白
覆盆子果酱
- 120克 覆盆子 （可用新鲜或冷冻）
- 50克 清水
- 45克 细砂糖
- 做法：
- 煮覆盆子果酱 – 覆盆子加入水和砂糖，以中火煮至粘稠，大约5-7分钟即可。（期间需要搅拌）待凉。
- 预热烤箱170度，在8寸圆烤盘边抹油，底铺上烘焙纸。
- 在锅里混合切碎的巧克力和牛油，以小火融化，拌均至滑。
- 把融化的巧克力倒入一个大碗中，加入砂糖，杏仁粉和咖啡，搅匀。然后分次加入蛋黄，用打蛋器画圈混合。
- 用电动打蛋器将蛋白打发，直将蛋白打成中性发泡 （打蛋器尖偳有间角弯曲）；分两次加入巧克力糊中，轻轻搅拌均匀即可。
- 将巧克力糊倒入烤盘中，放入预热烤箱170度烘烤35分钟或用牙签扎入蛋糕内部，拔出的牙签没残留物，就表示烤熟了。蛋糕冷却后脱模。
- 食用前在蛋糕中间摆上新鲜覆盆子，撒点糖粉。食用的时候可以沾上覆盆子果酱或配上冰淇淋。
- 这无麸巧克力蛋糕非常好吃，甜而不腻, 有阵阵的咖啡酒香味。把它放到冰箱里，第二天拿出来比第一天来的好吃。
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I’m submitting this post to Aspiring Bakers #38: Boozy-licious (December 2013)
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hosted by Jasline of Foodie Baker –&