Flourless Chocolate Cake 无麸巧克力蛋糕

• Produce

  • 120 g Raspberries, Fresh or frozen

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 155 g Castor sugar
  • 100 g Valrhona chocolate

• Nuts & Seeds

  • 80 g Almonds, ground

• Drinks

  • 1 tbsp Instant coffee

• Dairy

  • 100 g Butter

• Beer, Wine & Liquor

  • 2 tbsp Kahlua liqueur

• Liquids

  • 50 g Water

Found on anncoojournal.com

Description

Ingredients

• 100g Valrhona chocolate (66%) or dark eating chocolate, chopped
• 100g Butter, chopped
• 110g Caster sugar (used 85g)
• 2 tbsp Kahlua liqueur
• 80g Ground almonds
• 1 tbsp Instant coffee granules (Nescafe classic) with 1 tbsp hot water
• 3 Eggs, (70g each), separatedRaspberry coulis
• 120g Fresh or frozen raspberries
• 50g Water
• 45g Caster sugar

Directions

• Make raspberry coulis - In a small pot boil frozen raspberries， sugar and water together and stir over medium heat. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool.
• Preheat oven to 170C. Grease deep 20cm （8inch) round cake pan; line base.
• Melt chocolate and butter in small pot, over low heat, stirring until mixture is combined.
• Combine chocolate mixture with sugar, kahlua, ground almonds and coffee in a large bowl. Add in egg yolks, one at a time.
• Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.
• Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.
• Decorate with some raspberries on top of the cake and raspberry coulis before serving. Dust with sifted icing sugar and serve with ice cream if you like.