Bitter Flourless Chocolate Cake With Coffee Cream Recipe

Name: Bitter Flourless Chocolate Cake With Coffee Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 1 2/3 sticks unsalted butter, plus more for the pan; 11 1/2 ounces high-quality dark chocolate (70% cocoa solids), broken into pieces; 3/4 cup superfine sugar; 5 large eggs, separated; 1/2 cup ground almonds; Confectioners' sugar, to dust; For the cream:; 1 1/4 cups heavy cream; 1/2 tablespoon instant espresso coffee dissolved in 1/2 tablespoon boiling water; 2 tablespoons whiskey, or to taste; 3 tablespoons confectioners' sugar, or to taste

Servings: persons

For the cake:
1 2/3 sticks unsalted butter, plus more for the pan
11 1/2 ounces high-quality dark chocolate (70% cocoa solids), broken into pieces
3/4 cup superfine sugar
5 large eggs, separated
1/2 cup ground almonds
Confectioners' sugar, to dust
For the cream:
1 1/4 cups heavy cream
1/2 tablespoon instant espresso coffee dissolved in 1/2 tablespoon boiling water
2 tablespoons whiskey, or to taste
3 tablespoons confectioners' sugar, or to taste

1
Preheat the oven to 350u00b0F. Butter an 8-inch springform cake pan.
2
Put the chocolate, butter, and sugar into a heatproof bowl set over a pan of simmering water (the bowl shouldn't touch the water). Melt the mixture, stirring a little. Remove the bowl and let it cool for about four minutes. Stir in the egg yolks, one at a time.
3
Beat the egg whites with an electric hand-mixer until they form medium peaks (stiff but with the peaks drooping slightly). Using a big metal spoon, fold the ground almonds into the chocolate mixture along with half the egg whites, then fold in the rest of the whites.
4
Scrape the batter into the prepared pan and bake for 35 minutes. Cool completely, carefully unlatch the sides of the pan, and remove the base. Transfer the cake to a serving plate. It will deflate and crack as it cools. Whip the cream until just holding its shape, then drizzle in the coffee and whiskey, still whipping. Add the confectioners' sugar and taste for sweetness and booziness. Dust the cake with confectioners' sugar and serve with the cream.

1527

kcal

Calories

113

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the cake:, 1 2/3 sticks unsalted butter, plus more for the pan, 11 1/2 ounces high-quality dark chocolate (70% cocoa solids), broken into pieces, 3/4 cup superfine sugar, and more.

Yes, Bitter Flourless Chocolate Cake With Coffee Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bitter Flourless Chocolate Cake With Coffee Cream

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