July 26, 2013 by dgarnett2013
Small but intense flourless chocolate cake: The Smitten Kitchen by Deb Perelman
Use 15cm tin for this recipe. Feeds 5.
- 115g butter, plus more for tin
- 115g dark chocolate (70% cocoa solids)
- 3 large eggs, separated
- 45g light brown sugar
- 1/4 tsp vanilla extract
- 1/4 tsp fine or flaky sea salt
- pinch of ground cinnamon (optional)
- 120g whipping cream, whipped
- 2 tsp granulated sugar
- Icing sugar, for dusting
Preheat oven to 180 C. Line a round springform tin with parchment paper and butter it.
In a small saucepan, melt butter over a medium heat, stirring for even cooking, for about 3 minutes till fragrant brown bits form at the bottom of the pan. Remove from the heat and stir in the chocolate until it is melted and smooth. (You can speed this up by putting mixture into bowl and bowl into iced water, though if you do this, then do stir).
With an electric mixer, beat egg yolks, brown sugar and vanilla together until the mixture thickens. Slowly beat in the lukewarm chocolate mixture. The mixture will become very thick.
Beat egg whites and salt in a separate bowl until firm peaks form. Add pinch of cinnamon , if using.
Stir on third of the egg white mixture into chocolate mixture. Fold the remaining two-thirds in gently, trying to keep the batter as light as possible.
Pour into prepared tin and bake in preheated oven for 20 to 25 mins, or until it is puffed with a lovely dome (which will collapse), and a tester comes out clean or with just a couple of crumbs attached.
Let cool on a rack for 10 mins, then release from sides of tin. Let it cool rest of the time on its base before flipping and taking base off.
To serve: beat whipping cream with granulated sugar until soft peaks form. Dust cake with icing sugar and dollop with whipped cream and raspberries.
Made when Lulu was here.