“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 , and a fudgy flourless one ? It’s a trip to the moon and back for me .
This Flourless mocha cake is adapted ever so slightly 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 !
Flourless mocha cake
Ingredients
- 3 eggs
- 100 grams or 1/2 cup granulated sugar or castor sugar
- 100 grams dark or semisweet chocolate
- 1 1/2 tbsp or about 20 grams unsalted butter
- 1 1/2 tbsp coffee or espresso powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Place a sheet of parchment into a 6 inch round pan and press against the bottom and sides. Or you can butter and flour a 6 inch round springform or loose bottomed pan.
- Melt the butter and chopped chocolate together in a double boiler or microwave.
- Separate your eggs .
- In a bowl, beat the egg whites until frothy.
- Add 1/4 cup of sugar , little by little while beating . Beat until you get firm white peaks. Will take 5-7 minutes.
- In another bowl , beat the yolks with remaining 1/4 cup sugar until thick and pale. It will take around 3-5 minutes .
- Mix in the coffee and salt . Beat for a minute.
- Add the vanilla and butter-chocolate mixture and beat for a minute.
- Fold in the whipped 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.
Notes
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..
Hi Ana.. yes , that’s normal ☺ . It will be a sunken thin cake !
I tried this flourless cake it rose up very nicely but when I removed from the oven it sank down. Is it normal or something wrong somewsomewhere. Taste lovely. Please reply me.