Flourless Chocolate Cake | Sanjeev Kapoor Khazana

Flourless Chocolate Cake- Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy. Take the cake and master your baking technique with this classic flourless chocolate cake.

FLOURLESS CHOCOLATE CAKE

Ingredients

1½ cups chopped dark chocolate
4 tablespoons butter + for greasing
Refined flour for dusting
5 egg yolks
½ cup + 2 tablespoons castor sugar
5 egg whites
Cocoa powder for dusting
Chocolate garnish
½ cup melted dark chocolate
¼ cup butter
Espresso anglaise
2 tablespoons coffee powder
1 cup fresh cream
¼ cup castor sugar
1 vanilla pod
2 egg yolks
1 cup whipped cream

Method

1. Preheat oven to 180° C. Grease a square baking tin with some butter and dust with some flour.
2. Melt dark chocolate on a double boiler. Add butter and mix well. Remove from heat and bring down to room temperature.
3. Take egg yolks in a bowl. Add ¼ cup + 2 tablespoons castor sugar and whisk well using an electric beater till you achieve ribbon consistency.
4. Beat egg whites in a bowl using an electric beater. Add ¼ cup castor sugar gradually and whisk till medium peaks appear.
5. Add melted chocolate mixture gradually into yolk mixture and mix well. Add ⅓ of egg white mixture and mix. Add remaining egg white mixture and mix well. Transfer the batter into the greased tin and tap.
6. Put the tin into preheated oven and bake for 30-40 minutes. Remove from oven and cool.
7. To prepare chocolate garnishes, spread melted chocolate onto an acetate sheet and level it out. Set aside to cool. Transfer the sheet onto a tray and refrigerate for 1 minute.
8. Remove the chocolate sheet from refrigerator. Lightly heat the edges of a medium size cookie cutter and cut the sheet into roundels.
9. To prepare espresso anglaise, heat cream in a small deep non-stick pan. Add castor sugar and bring to boil. Slit a vanilla pod and add to pan.
10. Take egg yolks in a bowl. Add some cream mixture and mix well. Add yolk-cream mixture to the remaining cream mixture, place the pan back on heat and cook for 1-2 minutes. Strain in another bowl.
11. Take coffee powder in another bowl. Add 2-3 tablespoons hot water and mix well.
12. Add espresso to yolk-cream mixture and whisk well. Refrigerate to chill.
13. Add whipped cream gradually to coffee anglaise and fold well and fill it in a piping bag.
14. Demould the cake, halve horizontally and trim off the edges. Cut each halved cake into 3 different sized roundels using a medium, small and smaller size cookie cutter.
15. Line individual wine glasses with smaller cake roundel and pipe out coffee anglaise on top. Repeat the layer with small and medium cake roundels.
16. Place one chocolate garnish on top and dust some cocoa powder on top.
17. Serve immediately.

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