Flourless Chocolate Cake

Doesn't that cake look pretttty? It's ofcourse mainly because the cake was Oh. So. Good., but also because, I'm the proud new owner of a Canon EOS Rebel T2i! Finally :) Even though I haven't learnt any of the settings yet, I've got so many nice pictures of myself + friends. Can anyone recommend a good book / links to understand it all better, for a total beginner? It'd be super helpful, any would actally lead to me making some use of the camera beyond automatic settings! I super suck at food photography, and while I doubt that's going to change soon, I'd still like to learn more about the camera in general.



So back to the cake. I baked it on my visit home. The visit was amazing and so so much fun, but I was so busy meeting people and getting stuff done, that I hardly managed time to bake, and only did because people were requesting it so much, and ofcourse, my own cravings ;)


I'd had my eye on this cake ever since it won Most Popular on the Secret Recipe Club's December reveal, and was looking for a chance to make it, but couldn't because of exams. After baking it, I realised why it was most popular, the cake was heavenly. It was super fudgey and dense, but not annoyingly so wherein you need to grab a glass of water. The chocolate taste really shone through, which is why it's important to use a good chocolate [I used Callebaut Dark]. This cake has got the vote of a lot of people, so you need to try this one soon. Paired with some ice cream, it was sheer indulgence.

Flourless Chocolate Cake

Recipe from David Rosengarten's Taste via My Beautiful Disasters


7 oz extra bittersweet chocolate
1 3/4 stick [200 g] unsalted butter
5 large eggs, separated
1 tbsp vanilla extract
3/4 cup [180 g] granulated sugar
pinch of salt - omit if using salted butter
2 tbsp [15 g] unsweetened cocoa powder



Instructions -

1. Preheat oven to 350 F (180 C). Grease a 10 inch springform. I halved the recipe and used a 6 inch pan.
2. In a double boiler, melt together the butter and chocolate. Set aside to cool slightly. Now slowly whisk in the egg yolks and the vanilla. Stir to combine, and add in the sugar, salt and cocoa powder, stirring until incorporated.
3. In a clean bowl, whisk the egg whites to soft peaks. Whisk in 1/3 of the whites into the chocolate mixture to lighten. Now gently fold in the remaining 2/3. 
4. Pour into prepared springform pan, and tap lightly on the counter to remove any air bubbles. Bake for 25-28 minutes, until a skewer inserted comes out clean.
5. Place on cooling rack, removing the sides immediately. Allow to cool, and serve alongside some ice cream