20 December 2009


Irresitable rich, moist and sinfully delicious flourless chocolate cake!  A recipe by Ms Sylvia Tan many years ago which I have faithfully made every Christmas season.  It is an ideal gift to give and once you start eating you can never stop.

Melt 350g of semi-sweet dark chocolate chips (I used Valrhona chocolate with 55% cocoa and 35% fat and 10% sugar) with 250g + 125g butter.   Leave aside to cool.

Separate 9 eggs. Beat the yolks with 1.5 cups castor sugar, then 100g of ground almonds.  Mix well.

Leave aside and wait till chocolate is completely cool.

In the meantime whisk egg whites with a beater till stiff and forms perks.

Stir cooled chocolate mixture into the beaten egg yolks mixture.  Mix well.

Fold in beaten egg white with a metal spoon, taking care not to break the bubbles.

Pour cake mixture into baking pan.  Need not line pan with paper as the mixture is rich in butter to remove from the pan easily.  Bake for 50 mins in the centre of a 160 deg C oven.   Leave to cool in oven and dust cake with icing sugar before serving.

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