If you've got some great quality chocolate in the pantry and eggs and the fridge, get your whisk ready because this flourless chocolate cake recipe pleases all! Rich and indulgent, it's been a classic way to entertain and end many a special occasion. Though, it's impressive versatility allows for an any-time celebration opportunity. Tell me of someone who doesn't like a chocolate cake?
This is air-lightened, egg whitened flourless chocolate cake. Mixing the egg yolks and sugar - ensure sugar grains are completely dissolved and why you must use finer grains otherwise you'll be mixing forever! Get your eggs whites right, with stiff peaks using a cake-mixer or a hand-held electric mixer, which is what I use. Folding in the whipped eggs whites to the mixture is also of importance - be gentle and let a few of the highlights of egg white shine through. Since there aren't many other ingredients, the quality of the chocolate is key to having a good chocolate cake. Buy good chocolate.
To give your chocolate cake an aromatic taste of citrus orange, add dōTERRA Wild Orange essential oil. Try three to four drops. Do the taste test method as you go to see how it tastes for you. dōTERRA Peppermint essential oil would be a winner with chocolate too, but go easy on the peppermint due to it's potency. One drop might be all you need to get a hint of peppermint.
Be prepared for arguments if this cake is finished before anyone has had time to get used to the idea!
Prep time - 20 minutes
Cook time - 40 minutes
Makes - 1 large cake - 10-12 servings
300 grams dark chocolate 70%
200 grams butter
200 grams soft light brown sugar
300 grams almond meal
Preheat oven to 170 deg C
Recipe shared by my friend Kathryn Breusch www.kathrynbreusch.com.au
This is the way her families birthday's are celebrated.