The time when you are going through that span of fairy-tale romance, Valentines Day seems much supreme. The special gesture nurtures a relationship. We all love to get pampered from our loved ones. Some of us go beyond limits to express love and some of us gratify with a mighty flower.
I bake a cake for my valentine every year. Though, It is no more a fairy tale romance for us, but we still manage something on the day. He like many other husbands does not execute any additional efforts to make it special for me, but dinner and his charming civility marks the day for me. Not to forget, we have kids and the whole course of the action revolves around them too.
This flourless chocolate cake is my choice for this time. I am sharing the recipe with you here. There are numerous reasons to love this chocolate cake, its gooey, chocolaty rich, fancy, luscious, and most importantly easy to bake in your home oven.
Chocolate is deeply associated with love, chocolate hums in the soul when there is love. It can create those memorable moments, which will flirt with you for life. So make an effort to bake this cake for the one you love the most.
I recommend, going through these points mentioned here before you go ahead with the recipe. Consider these as a toolbox of success when baking this cake.
As it is a flourless cake, I have used cocoa powder and almond flour in this recipe.
Please use good quality cocoa powder and almond flour. Good quality ingredients will produce, good result. Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans.
I have used almond flour in the recipe, you can simply purchase that from the market or make your own at home
How to – Place a cup of raw almonds in a food processor and pulse for few times. Stop after every few seconds and scrape the sides of the bowl of the processor every 10 seconds to make sure that they are ground evenly. Don’t overdo, or you will end up with almond butter.
This recipe calls for eggs. And unfortunately, I have no substitute for egg here, as we need whipped eggs whites to create volume in the cake.
But, I have a luscious, rich, chocolaty brownie recipe for you which does not require any eggs.
Tip: always separate egg whites from the yolks when the eggs are cold. It is easier and the yolk does not leak out in the whites.
We need to whip up the whites with sugar till stiff peaks. So use a stand mixer or an electric hand help mixer for an effortless result. Gradually add sugar to the whites, starting just before the soft peaks form. If you do it after they hit the soft peak stage, you simply won’t get as much height and fluffiness.
The recipes call for melted chocolate, you can either use a microwave to melt the chocolate or do it over a double boiler.
How to melt chocolate in a microwave – cut the chocolate into chunks or shards. Place them in a clear glass bowl so you can see the melting in action. Then, microwave one minute on high. The chocolate will look shiny; stir it with a rubber spatula. Microwave in 20-second intervals, stirring after each, until totally smooth.
Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate. Stirring after every microwave visit is very important.
There are a few recipes that absolutely require knowing how to fold. This recipe is one of them. Folding is a method of adding whipped egg whites to your batter that allows the air whipped into them to fully benefit the cake.
Use a big bowl and a flexible spatula, be gentle, and a let few highlights of egg white shine through.
Don’t over bake the cake. You want it to be nice and fudgy.
This flourless chocolate cake is done when the top and edges look set and it is only slightly jiggly in the centre. The 45 minute baking time is pretty exact as long as you use a 9″ round cake pan. If you use an 8″ round pan I suggest baking for 50-55 minutes.
Something important to note about this Flourless Chocolate Cake will require a chill time for a while. I usually make it the day before and let it chill overnight. The absolute minimum amount of chilling time is 6 hours.
A chilled cake is easier to cut. If it’s a picture-perfect slice you’re after, slice the cake while it’s slightly chilled. Regardless of temperature, cut the cake with a thin long knife that is dipped into warm water before each slice and wiped down before slicing again.
250 gm semisweet chocolate chips or chopped chocolate
1/2 cup (113 gm) butter room temperature
1/4th cup almond flour
1/2 cup cocoa powder
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 eggs separated
1/2 teaspoon cream of tartar
Preheat the oven at 160* C and brush some butter on the bottom and sides of a 9-inch springform pan. Sprinkle with a spoon full of the cocoa powder. Holding the pan over the sink, move it in a circular motion to distribute the cocoa evenly over the buttered surfaces, discarding any excess into the sink; set aside.
Melt the chocolate – Place butter and chopped chocolate in a large microwave-safe bowl. Microwave on the high setting in 15-second bursts, stirring between each burst until the butter and chocolate are completely melted, 45 to 60 seconds total. Set aside.
Whisk the egg yolks into the cooled chocolate mixture. Sift in the cocoa powder, almond flour, and salt. Add the vanilla and whisk until completely combined.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on low to medium speed until the egg whites are broken up and foamy, 15 to 20 seconds. Add the cream of tartar and beat on medium to medium-high speed until the whites form fluffy, droopy peaks when the beater is lifted 45 to 90 seconds.
With the mixer on medium speed, gradually add the sugar and beat until you’ve created glossy, stiff peaks that stand by themselves when you lift the beaters slightly, 1 to 2 minutes.
Using a rubber spatula mix about a 1/4 of the whipped egg whites into the chocolate mixture. Then, gently scoop the remaining egg whites into the batter and combine gently. repeat until just incorporated on no streaks of egg whites remain.
Pour the batter into the prepared pan and smooth the top. Bake until the cake has risen. The cake is done when the top and edges look set and it is only slightly jiggly in the centre. The 35-40 minute baking time is pretty exact for a 9″inch round cake pan. If you use an 8″ round pan I suggest baking for 45 – 50 minutes.
Cool completely on a wire rack for at least 1 1/2 hours. Remove the side of the pan and serve to enjoy valentine.