Tuesday, 12 August 2014

flourless chocolate cake

comeback


after a long pause, i finally got into the mood and actually had the time to bake. it's been a really long while since i last baked or made any desserts, and i am all rusty now. so with the raya season still on, we had a few friends come over to our small raya open house. i thought it would be lovely if i baked a cake for them.





in all my excitement, i forgot to check all the ingredients available in my stash at home so when i was all ready to bake (with all my baking stuffs already out from their hiding nooks), to my utmost horror i found that the flour i had had in my stash had gone bad.

and yes, i was really disappointed at the time. it was too late to go out shopping for flour.

but then i remembered something. flourless cakes. flourless chocolate cakes.

so i googled for recipes, and came across this awesome one.










the cake turned out really nicely. it was dense and soft, almost pudding-like.  this recipe calls for using only cocoa powder which is really awesome. so to get good results, use good quality cocoa powder. i used Van Houten Cocoa powder for this cake, and it turned out nicely bittersweet.

i iced the cake with mocha buttercream.








Flourless Chocolate Cake
ingredients
  • 8 large eggs
  • 1 cup rich, dark cocoa powder
  • 1/2 cup butter, melted and cooled slightly
  • 1 1/4 cups granulated sugar



how to

  • beat eggs for three minutes at medium speed, until they are bubbly and lighter colored.
  • melt butter and measure the other ingredients. measure the cocoa by spooning cocoa into a cupdo not compress the cocoa.
  • add sugar and cocoa and beat in. while the mixer is running, drizzle in the melted butter. continue beating until mixed. scrape the batter into the pan.
  • preheat oven to 160C and bake for 30 to 40 minutes. 
  • cool on a wire rack and then place in the refrigerator to chill. the cake will become dense as it cools.
  • dust with powdered sugar if you desire.


mocha buttercream
ingredients

  • 1g margerine
  • 250g icing sugar
  • 1/4 cup full cream milk
  • 1/2 tsp coffee powder
  • 1/3 cup cocoa powder
how to
  • beat margerine and sugar until light and fluffy.
  • add in all the other ingredients and beat until well mixed.






i substituted butter from the cake recipe with margerine in my effort to cut down my baking costs and alhamdulillah it worked just fine. and i also used margerine for the butercream. heehee. yesss, i knowww that basically changes the texture bla bla bla but anyways i am happy with how the cake turned out and all is well.


happy baking and selamat hari raya to everyone :)








baker at heart,

chikabaker 

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