We continue our theme of chocolate this month with this decadent flourless chocolate cake. The holidays are almost here and we're all looking for recipe ideas that make our dinner parties stand out. This chocolate cake is flourless, a great dessert option for those gluten-free friends. You'll have to leave room for dessert, this cake is rich and decadent!
For the recipe:
- 125 ml heavy cream
- 340 grams bittersweet chocolate
- 225 grams grams butter, very soft
- 40 grams cocoa powder
- 8 egg yolks
- 230 grams sugar
- 4 egg whites
- whipped cream and pecans to serve
Makes one loaf cake.
Line a loaf pan with plastic wrap and set aside.
Whip the cream to soft peaks and keep cool.
Melt the chocolate over a bain-marie. Combine the soft butter and cocoa powder, then add the melted chocolate and mix to combine.
In the bowl of a stand mixer fitted with whisk attachment, whip the egg yolks until light and fluffy.
Put half of the sugar and some water in a pot and cook to the soft ball stage (on a candy thermometer). Pour the sugar onto whipping yolks and continue whipping until cooled, then add to the chocolate mixture.
Prepare an Italian meringue with the egg whites and remaining sugar. Whip the whites and in the meantime, put the sugar and some water in a pot and cook to the soft ball stage. Pour over whipping whites and continue whipping until slightly cooled and still warm. Fold into chocolate mixture. Then fold in the whipped cream.
Pour into loaf pan and cover with more plastic wrap. Chill until completely set and serve cold with a dollop of whipped cream and pecans.