Flourless White Chocolate Cake 白巧克力蛋糕（无粉版）
This Flourless White Chocolate Cake is truly delicious and it is easy to bake without much effort. This gluten-free cake (recipe adapted from here with reduced sugar) has a combination of ground almond and desiccated coconut and the taste is perfect. The cake may look like a plain Jane but the crumb is soft and fragrant. You can’t really tell that there there is no flour at all in it. I like to serve it plain but you may top up with some whipped cream and fresh berries to go along with it.
The Flourless White Chocolate Cake may look like a plain Jane but the crumb is soft and fragrant, so delicious ~
I love chocolate (who doesn’t?) and always have chocolate in my fridge so that I can eat or use it for baking (cranberry cheesecake) whenever I feel like it. This white chocolate that I used is Meji brand, bought from IROHA MART @ Singapura Plaza.
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Flourless White Chocolate Cake
Ingredients
- 100 g butter
- 120 g caster sugar
- 200 g white chocolate
- 1 tsp vanilla extract
- 5 large eggs - separated
- 155 g ground almond - almond meal
- 45 g desiccated coconut
- icing sugar or snow powder - to dust
Instructions
- Preheat oven to 180 deg C. Lightly grease a 20cm springform pan and line the base with baking paper.
- Place the butter, caster sugar and chocolate in a large bowl over a pot of boiled hot water. (make sure the bowl doesn’t touch the water). Stir the chocolate until melted and the mixture is smooth (if got difficulty in stirring the chocolate mixture, turn heat to low and off heat after mixture is smooth). Quickly stir in egg yolks and vanilla, followed by ground almond and desiccated coconut to a thick paste (like a soft dough). Leave mixture to cool.
- Place the egg white in a clean mixing bowl. Whisk until firm peaks form. Stir well the chocolate mixture again, then add half of the meringue and stir to loosen. Fold in the remaining meringue until evenly combined, taking care not to lose too much volume.
- Gently pour mixture into prepared pan. Bake for 25 minutes at preheated oven 180 deg C, then lower temperature to 160 deg and continue to bake for another 15-20 minutes (to prevent too much cracks on the cake) until cake springs back when lightly touched or skewer inserted comes out clean.
- Take out cake from the oven and set aside in pan for 15 minutes to cool. Run a knife around the side to loosen. Remove the side and base of pan before transferring the cake to a wire rack to cool completely.
- Dust the cake with icing sugar or snow powder before serving. Cake can be chilled in the refrigerator for 3 days.
白巧克力蛋糕（无粉版）Flourless White Chocolate Cake
今天分享的是超容易做的白巧克力蛋糕（无粉版）。烤出来的蛋糕看起来很普通，但蛋糕特别的香，蛋糕体蛮软的，真的“特别的好吃”！食谱值得收藏~~
材料：
- 100克 牛油
- 120克 细砂糖
- 200克 白巧克力，拨开
- 1茶匙 香草香精
- 5个 大鸡蛋 （蛋黄和蛋白分开）
- 155克 杏仁粉
- 45克 干椰丝
- 糖粉或防潮糖粉，适量
做法：
- 预热烤箱至摄氏180度。 准备一个20cm活动烤盘，抹油底部铺纸。
- 将牛油，砂糖和巧克力放入大碗中，放在一小锅热开水上（确保巧克力碗不会沾到水）。将巧克力混合物搅至融化 （觉得搅拌有一点困难的话，可以开小火继续搅拌至混合物融化，熄火）。然后放入香精，蛋黄快速的拌匀，才加入杏仁粉及椰丝，用刮刀翻拌均匀至浓稠状态（有一点像软面团），待凉。
- 蛋白放入干净碗中，搅打蛋白霜致硬性发泡。将一半蛋白霜拌入巧克力糊里（巧克力糊一定要再拌匀才下蛋白霜），用刮刀轻轻的拌匀。倒入剩下的蛋白霜，再翻拌均匀即；记得不要过度的搅拌，要不然蛋白霜就会泡消掉。
- 将拌好的巧克力糊倒入烤盘中，送入预热烤箱180度烤25分钟，然后调低温度至160度继续烤约15-20分钟（这样蛋糕才不会爆裂的太厉害），用手指轻轻按压蛋糕表层有一点弹性或竹签插入蛋糕内部，拔出没有粘糊，就表示熟了。
- 从烤箱取出烤好的蛋糕，让蛋糕连模待凉15分钟才脱模，才放在凉架上待凉。
- 最后在蛋糕表层撒上适量糖粉或防潮糖粉即可切片享用。蛋糕可放入冰箱冷藏3天。
Hi. How do I reduce the recipe for a 6 inch round pan ?
Hi Val, reduce the recipe to half for 6 inch pan and use 3 smaller eggs. Baking time 180 deg C for 20 mins then lower to 160 deg C for about 15 mins. You have to monitor the cake in the last 15 mins because of oven temp varies, you might need longer or shorter time to bake the cake.
Hi, does it taste very sweet as the amount of white choc used is a lot + sugar too?
Hi Sharlet, I’ve reduced the sugar to 30g and there are eggs, ground almond and desiccated coconut. So for me the sweetness is just right.
It must have tasted amazing with the combo of white chocolate and almond! A decadent treat!
Hi. How do I reduce the recipe for a 6 inch round pan ?
Hi Val, reduce the recipe to half for 6 inch pan and use 3 smaller eggs. Baking time 180 deg C for 20 mins then lower to 160 deg C for about 15 mins. You have to monitor the cake in the last 15 mins because of oven temp varies, you might need longer or shorter time to bake the cake.
Hi, does it taste very sweet as the amount of white choc used is a lot + sugar too?
Hi Sharlet, I’ve reduced the sugar to 30g and there are eggs, ground almond and desiccated coconut. So for me the sweetness is just right.
It must have tasted amazing with the combo of white chocolate and almond! A decadent treat!