Flourless cake is a delight for gluten caring people,and this awesome recipe is absolutely
You could serve it plain with a blob of ice cream or fresh cream without the
chocolate topping if you prefer.Once in a while indulgence is no sin at all.!
As the baking process takes about 2 hours on a slow oven(in a water bath) ,it is best to
bake the day before ,and refridgerate before adding the toppings.The mixing is very
simple ,and even a beginner can try a hand at this..(by following the rules)
Let’s get into the recipe now
Ingredients for the cake
8 oz.dark chocolate
7 oz. melted butter
Melt the chocolate in a double boiler (bain -marie).Don’t let the vessel containing the
chocolate come in contact with the water as the chocolate will tend to turn bitter.
Once the chocolate is warm add the rest of the ingredients and beat till the mixture
glossy and well blended.Pour into a cake tin(with parchment /butter paper at the bottom
only).Grease the sides.Keep this tin in a another bigger tray with water covering 1/3 of
the cake tin (check water level after an hour and fill if needed).Bake in a slow oven 160
degrees for 2 hours.
For the Milk Chocolate Ganache
You could use dark chocolate too.
1 cup fresh cream
150 gms of chocolate
1-2 tblsp.of rum or brandy
2 tsp corn syrup or liquid glucose(optional)
Heat the cream ,and add to the chocolate ,and mix well .Add the liquor and mix well.
Pour over cake.Allow to set.
Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.
Note.After refridgerating the cake(before you add toppings) take care when you
remove the cake from the pan.
Slight heating at the bottom and sides is required to loosen the cake.You could use a
blowtorch ,or heat slightly on the stove.
The photo shows a marble effect .I made a fresh cream coat and then poured the ganache.
You can directly pour the ganache without any fresh cream coat.