This flourless chocolate cake is dark and decadent, moist and rich, perfect dessert with some whipping cream on top and fresh fruit of your choice.
When I was a little bit more than a kid, I was asked by my parents what I wanted to do with my spare time (i.e. what was left after school and homework). I had stopped going to ballet after six years…when, you know, I realized that I would never become a "ballerina" and just stopped going. I didn’t know the answer to that question, so they took it for me. I got a brand new wall piano and started going to solfeggio and piano classes, lasted about a year, loved when I heard the teacher playing it, didn’t like the sound that I made out of it. So I quit. Not long after, I got a guitar and started my guitar lessons. Few weeks later (I was improving, but reeaally slowly), I found out that in the same building, they also had cooking classes. (A note in support to music. It’s not that I have something against it. I love listening to it, singing out loud when nobody’s around, going to concerts. I’m not just into playing. I leave that to my amazingly talented husband that can play almost every kind of instruments).
I still remember the smile on my face when the week after I left the guitar at home and headed to my first cooking class. I had with me an exercise book (with Popeye and Olive on the cover) and a pen. Days ago, I was helping my mom getting rid of some of my stuff that was still lingering in my old room at their place, when I stumbled into that same book. Can you believe it? It’s old and wrinkled, with spots of faded ink, plus some...ehm...crusts (the kind when you turn a page with your hands sticky with flour/eggs/sugar…).
There I found a recipe that I haven’t made in what seems like ages…a version of a decadent and flourless Dark Chocolate Cake and here I am, sharing it with you.
This flourless chocolate cake is dark and decadent, moist and rich, perfect dessert with some whipping cream on top and fresh fruit of your choice. I found some wild strawberries, they're typical of this region and couldn't help buying them...they're delicious, teeny tiny and super sweet!
Sweet and indulgent as old time's memories can be....
This recipe is included in the World Recipes Expo 2015!Print
- 6 medium eggs
- 250 gr caster sugar
- 90 gr potato starch
- 125 gr almond flour
- 250 gr dark chocolate
- 60 gr butter
- whipped cream for the topping
- Preheat the oven to 180°C (350°F)
- Break the dark chocolate into equal, small pieces, then add the shaved butter and put in a small heat-proof bowl.
- Melt the chocolate and butter in the microwave (I do not have one) or over a Bain Marie (Water Bath):
For the Bain Marie: Heat up a large pot of water (keep water hot but avoid any boiling to ensure the chocolate doesn’t overheat and that water does not get into the chocolate because this would ruin it). Put the heat-proof bowl with the chocolate and butter inside the bigger pot and keep stirring to help the melting.
- Separate the egg yolks from the white. Beat the whites stiff.
- Beat together the eggs, one at a time, with the sugar, potato starch and almond flour.
- When the melted chocolate has cooled down a bit, add it to the egg mixture and at the end gently fold in the egg whites.
- Pour in a 20 cm pan (I used a heart shaped one) and cook in the oven on middle rack for about 40 minutes.
- Decorate with whipped cream and fruit of your choice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cakes
- Method: Baking
Keywords: gluten free
I love baking and kneading dough because it takes me to a happy place in my soul.