Flourless Chocolate Cake Recipe

 

When you think of a cake, most of the times that legendary chocolate cake come to our minds. Yeah.. there are plenty of recipes and varieties of chocolate cakes all around us and sometimes it is really overwhelming to select a one. So here I have brought you a special chocolate cake recipe for you that you can make without any hassle and without you know…. That’s right Flour!!! This cake is so delicious and so sexy on the outside with the shining chocolate glaze and ideal for any occasion and may be just for yourself. So let’s get started!!!

 

These are the Ingredients

Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)

1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml

 

120g dark chocolate  (1 cup)

30g unsalted butter (2 tbsp)

30ml milk (2 tbsp)

 

4 egg whites

a pinch of salt

50g sugar (4 tbsp)

4 egg yolks

1 tsp vanilla extract (5ml)

 

 

Chocolate Cream Filling

150g dak chocolate (1 cup + 2 tbsp chopped chocolate)

90g heavy cream (1/3 cup)

300g cold heavy cream (1 1/4 cup)

30g sugar (2.5 tbsp)

 

Cocoa Syrup

75ml hot water (1/3 cup)

1 tbsp cocoa powder (7g)

2 tbsp sugar (25g)

Mix to dissolve and let it cool down completely

 

Chocolate Glaze

50g cocoa powder (1/2 cup)

115g sugar (1/2 cup + 1 tbsp)

85ml water (1/3 cup)

85g heavy cream (1/3 cup)

1 tbsp gelatine powder (9g)

3 tbsp cold water to bloom gelatine (45ml)

 

 

*Ok now follow this Method.*

First put the dark chocolate and unsalted butter together to a bowl and melt it over hot water (70-80C) until come to the below consistency.

Okay now add the Milk (30ml) to that chocolate mixture and mix it until all the milk is mixed and put that bowl of mixture aside.

Now we deal with the eggs. You going to need two separate bowls and separate 4 eggs in to that two bowls as egg whites and egg yolks.

Add pinch of salt to egg whites and begin to whisk with the machine. (Better you have a machine but you can whisk with the hand if you don’t have a machine).

Slowly add Sugar (50g) in 3 batches and stop when you see the below consistency.

Now time for the egg yolks.

Take the bowl that filled with 4 egg yolks and add 1 tbs of vanilla extract in to the bowl.

Now whisk at high speed until pale and fluffy like below picture.

Now add melted chocolate mixture in the whisked egg yolk and fold to combine like below picture.

In to that add 1/3 of egg whites and fold again like below.

Now put that chocolate mixture in to the rest of the egg whites bowl and mix it slowly. Pour that chocolate mixture on the 38x26 cm tray pan (15x10 Inch) and dissolve it over the pan gradually like below.

Okay, now bake at 170C for about 20 minutes.

After the baking, Scrape the edges and like below and cover it to cool down.

Okay now we are going to make chocolate cream filling. Put 150g of dark chocolate in to bowl and add 90g of heavy cream like below and melt the chocolate completely over hot water.

Now make 330g of whipped cream (300g heavy cream + 30g sugar). After that add and fold 1/3 whipped cream first. (don’t add all the 330g whipped cream first).

Now fold with the rest of whipped cream like below. (fold until all the cream and chocolate mixture is mixed)

Then take the cooled down cake sheet and trim the uneven edges like below.

And cut into three equal sheets like below.

Now take those three sheets one by one and apply cocoa syrup like below picture (check the above ingredients list for the making of cocoa syrup)

Then apply the chocolate cream that we made before like the below picture.

Now put another sheet above and apply the chocolate cream again and do like this to the all three sheets. And final look should be like the below picture.

Chill it in the fridge for 3 hours.

 

Now time for the chocolate glazing.

First add 1tbsp of gelatine powder to a small cup and add 3tbsp of cold water. Wait 10 minutes.

Take a sauce pan and add 115g of sugar in to it. Then add 50g of cocoa powder and mix well. After mixing add 85ml of water, 85g of heavy cream and mix all ingredients are well mixed.

Now bring it to the boil over medium heat and after that take out the sauce pan and mix for a while.

Then add bloomed gelatin while the cocoa mixture is still hot. Mix well.

Now sift through a fine mesh strainer like below. Cover it and let It cool down for 2 hours.

Okay. Now take the cake from fridge and trim sides like below.

Now take the chocolate mixture and sift again just right before the pouring like below. Give it a subtle stir.

 Now pour the coca mixture gently like below.

After covering the cake with glaze, put it fridge for 30 minutes before cutting.

Now cut the cake to equal pieces.

You can garnish with edible gold leaves or anything you like.

Enjoy!