“I don’t have a problem with caffeine. I have a problem without it .”
The title of this post probably describes my food loves the best . Its no secret that I am loco for anything coffee and Choco. I obviously love cake , aand a fudgy flourless one ? It’s a trip to the moon and back for me .
This is from Martha Stewart’s book Cakes . It is not a pretty cake, the edges will warp over , it ll fall , the surface will crack . But there s such a prettiness in its rustic-ness (is that a word?) . Don’t you think so. In any case , I like that , as I don’t need to fuss over trying to make it look as good as possible ! It’s a little fussier than the other flourless cake I have on here, but sometimes you need to put in a little extra , right?
But man, is it delicious . I ve run out of superlatives to describe good food nowadays. This is yummy. That’s it. Try it. You will agree. Unless you don’t like chocolate . Or cake. In which case, we need to have a serious talk !
You ll need :
- 3 eggs
- 100 grams or 1/2 cup granulated sugar
- 100 grams dark or semisweet chocolate
- 1 1/2 tbsp or around 20 grams unsalted butter
- 1 1/2 tbsp coffee or espresso powder
- 1/2 tsp salt
- 1 tsp vanilla
Makes : 7 inch round cake
Time : 20 mins prep + 35 mins baking time
Let’s get started :
Line the bottom and sides of your pan with parchment . You can also grease the parchment. Preheat oven to 180 C .
Melt the butter and chopped chocolate together in a double boiler or microwave.
Separate your eggs . Whisk the yolks with half cup sugar until thick and pale. It will take around 3-5 minutes depending on your mixer.
Mix in the coffee and salt . Beat for a minute.
Add the vanilla and butter-chocolate mixture and beat for a minute.
In another bowl, beat the egg whites until frothy.
Add the remaining half cup of sugar , little by little while beating . Beat until you get firm white peaks. Will take 5-7 minutes.
Fold in the egg whites in three additions into the yolk mixture.
This batter is soft , light and like a mousse. Spread into your prepared pan and bake at 180 C for 30 -35 minutes or until a toothpick inserted in the centre comes out with few moist crumbs.
Cool completely and remove from pan. It’ll fall once out of the oven and crack. Dust with cocoa powder if you wish.or Serve alongside ice cream or whipped cream . Or drizzle with a glaze.
- Always separate your eggs just when you get them out of the fridge and then bring to room temperature before using.
- The baking time may wary depending on the volume you whip into your batter. Start checking at 30 minutes.
- For easier release of cake, grease the parchment also. Remove the cake from pan only once completely cool. Remove the bottom parchment after chilling in the refrigerator for half hour or so.
This cake is one which your chocolate loving friends and family will ask you to make again and again. It isn’t very high but each slice is very rich anyway. It has a deep chocolate flavour with a strong overtone of coffee. Yet it’s light and melts away in your mouth. Keeps making you reach out for more..