I am not exactly a trendy person. Actually I could easily call myself being lame and old-fashioned. I don’t have a Twitter account or an iPhone, I don’t cut my hair based on the fashion tendencies, and I will never wear thick rimmed glasses. Of course there are things that are popular and I like and do, but because they fit my nature.
I am not into the Paleo, egg-less, milk-less and meat-less wave. And I am definitely not a fan of the gluten-free trend, I have a baking blog, after all. I understand all sorts of food restrictions when it comes to loosing weight or a medical condition, but I am not willing to deprive my body from common nutrients and favorite foods for a long time for no obvious reason. I do like the idea of healthy eating, what I don’t like is going into extremes.
With that being said, I also don’t like to judge people. Every person is different, unique and has his own perception of life. And that’s the beauty of it! I am always charmed and fascinated when I meet new people, which ideas and opinions have nothing in common with mine. Such experiences always leave me curious and intrigued.
Now, all this was to explain why a flourless recipe is not usually on my TO DO list. But this is not any flourless recipe, this is a Flourless Chocolate Cake. Only the name makes my swallow loudly. How can I say no to that? This cake is light, moist and oh, so divinely chocolaty! It lacks nothing in terms of flavor and texture and the absence of flour benefits for the amazing taste. I don’t mind being gluten-free for that. Who knows, may be I should reconsider the flourless desserts section. Because, if a flourless chocolate cake is that GOOD, I am starting to worry that I may be missing a lot.
Recipe is adapted from The Art of French Pastry.
- 100 gr. (3.5 oz.) dark chocolate, 60% cocoa content
- 8 large egg yolks, at room temperature
- 85 gr. (5 tablespoons + 2 teaspoons) sugar
- 6 large egg whites, at room temperature
- Pinch of salt
- 85 gr. (5 tablespoons + 2 teaspoons) sugar
- Ganache:
- 90 gr. (1/3 cup + 2 teaspoons) heavy cream
- 100 gr. (7 oz.) dark chocolate, 60% cocoa content
- ½ tablespoon honey
- 150 gr. (5 oz.) hazelnuts, toasted and skinned
- Preheat your oven to 170°C/350°F.
- Prepare a 28 cm./11 inch spring-form pan and line the bottom with parchment paper.
- Chop the chocolate coarsely and melt it in the microwave on 30 second intervals and 50% power, stirring after each interval, until fully meted. Set aside.
- In a large bowl place the egg yolks and 85 gr. of sugar. Start whipping with the whisk attachment of your mixer on high speed. Beat until the egg yolk are pale and thick, and the mixture falls forming a ribbon when you lift the beaters, approximately 3-4 minutes.
- In a separate bowl place the egg whites and salt and beat on high speed, again using the whisk attachment of your mixer, for a minute, until foamy. While beating start adding the remaining sugar, one tablespoon at a time. Whip the egg yolks until they are shine and stiff peaks form.
- Fold the chocolate into the egg yolks using a silicone spatula, mixing gently. Try not to deflate the egg yolks too much.
- Fold the egg whites gently into the chocolate and egg yolks in three additions. Fold until thoroughly incorporated, but don’t overmix.
- Pour the batter into the prepared pan and smooth the top with a spoon or an off-set spatula.
- Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean.
- Remove from the oven and let cool completely in the pan over a wire rack.
- Prepare the ganache. In a small saucepan bring the heavy cream and honey to a boil. Coarsely chop the chocolate and place it in a small bowl. Pour the cream over it and let sit for a couple of minutes. Mix using a wire whisk until the chocolate is fully melted and mixed into the cream.
- Arrange the hazelnuts on top of the cooled cake and pour the ganache over them.
