Saturday, February 18, 2012

Flourless Chocolate Cake


  • 6 oz dark chocolate, at least 70% 
  • 3 eggs, separated 
  • 3 oz butter 
  • 6 tablespoons natural cane sugar 
  • 3 oz almond butter 
  • 1 teaspoon vanilla extract 
Optional Toppings 
  • caramel sauce 
  • vanilla ice cream 
  • coco powder or shavings 
1. Melt chocolate, butter, & almond butter in a double boiler. Let cool for a few minutes. 

2. Separate the eggs, beat yolks in a bowl with an electric mixer. Add 3 tablespoons sugar & beat until a light, pale yellow color, about 5-6 minutes. Slowly add in the melted chocolate mixture & mix until all ingredients are combined. 

 3. In a clean mixing bowl whisk egg whites until frothy. Slowly mix in 3 tablespoons sugar until soft peaks form. Pour egg white mixture into chocolate mixture & fold in the whites carefully combining all ingredients. 

4. Spray a muffin pan or ramekins with cooking spray. Pour the batter into the molds, almost to the top.

5. Bake at 325 degrees for 12 minutes. Let cool before removing. 

6. Plate with caramel syrup, top with vanilla ice cream & coco shavings. Serve while warm, to reheat bake at 300 degrees for 4 minutes. 


I recreated this dish from a dessert I enjoyed at True Food Kitchen in Newport Beach. It was amazing at the time & I believe this recipe is very similar to the original. 

You can top with any type of ice cream or whipped cream. Caramel sauce of any kind works great. Also a berry compote would pair well with this decadent dessert. 

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