Flourless White Chocolate Cake
This cake may look like a plain Jane but the crumb is soft and fragrant and is truly delicious
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.
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