Рецепт Flourless Chocolate Cake

by Anncoo

A dense and soft (before chilling) flourless chocolate cake adapted from the Australian Weekly cookbook. Absolutely delicious with the blend of coffee and kahlua liqueur. One bite you'll be hooked! Besides serving with raspberry coulis, you can also add a dallop of ice cream to go with it. The cake will flatten a little and be out of shape after cooling but definitely it's going be a hit for all at home, a superb alternative to traditional Christmas pudding. . Best to serve the cake after chilling it for several hours and it will also mature and taste better the next day.

Flourless Chocolate Cake

• 100g Valrhona chocolate (66%) or dark eating chocolate, chopped
• 100g Butter, chopped
• 110g Caster sugar (90g)
• 2 tbsp Kahlua liqueur
• 80g Ground almonds
• 1 tbsp Instant coffee granules (Nescafe classic) with 1 tbsp hot water
• 1 tbsp Hot water
• 3 Eggs, (70g each), separated
• Raspberry coulis
• 120g Fresh or frozen raspberries
• 50g Water
• 45g Caster sugar
• Make raspberry coulis

In a small pot boil frozen raspberries， sugar and water together and stir over medium heat. Reduce heat and simmer for 5-7 minutes, mash raspberries with a spatula. Leave aside to cool.

Preheat oven to 170C. Grease deep 20cm （8inch) round cake pan; line base.

Melt chocolate and butter in small pot, over low heat, stirring until mixture is combined.

Combine chocolate mixture with sugar, kahlua, ground almonds and coffee in a large bowl. Add in egg yolks, one at a time.

Whisk egg whites with electric mixer until peak forms (not too stiff); gently fold into chocolate mixture in two batches.

Pour mixture into pan; bake for 35 minutes or skewer inserted into cake comes out clean. Cool cake in pan.

Decorate with some raspberries on top of the cake and raspberry coulis before serve. Dust with sifted icing sugar and serve with ice cream if you like.

100克 黑巧克力，切碎

100克 牛油，切小

90克 细砂糖

2大茶匙 Kahlua咖啡酒

80克 杏仁粉

1大茶匙 速溶咖啡粉 + 1大匙热水，搅拌至融化，备用

1大茶匙 热水

3个 蛋黄 （全蛋约70克）

3个 蛋白

120克 覆盆子 （可用新鲜或冷冻）

50克 清水

45克 细砂糖

煮覆盆子果酱：覆盆子加入水和砂糖，以中火煮至粘稠，大约5-7分钟即可。（期间需要搅拌）待凉。

预热烤箱170度，在8寸圆烤盘边抹油，底铺上烘焙纸。

将巧克力糊倒入烤盘中，放入预热烤箱170度烘烤35分钟或用牙签扎入蛋糕内部，拔出的牙签没残留物，就表示烤熟了。蛋糕冷却后脱模。