Flourless Chocolate Cake
Right through the lockdown I was looking for the moistest chocolate cake ever. Tried several recipes which were good but not good enough for what I had in mind. After months of searching, I came across this recipe by Marie-Françoise Randriamaro in a book I was reading.
The recipe used almond flour which is a bit expensive in comparison with your regular all purpose flour. But trust me, it is worth it. This cake is pure, dark, delicious sin!
• 4 eggs, yolks and whites separated
• 1 egg
• 125 gms powdered sugar
• 200 gms bitter chocolate, melted
• 100 gms almond flour
• 4 – 6 tsp of Cognac or Rum
• Cocoa Powder for dusting
Preheat the oven to 170 deg C. Grease your baking tin or line it with butter paper. I used a 7” tin.
In a bowl, add sugar, one whole egg and the egg yolks. Whisk to a froth. Add melted chocolate and almond flour.
In another bowl, whisk the egg whites till they form stiff peaks.
Gently fold the egg whites into the cake mixture. Pour the mixture into the tin and bake for 40 minutes (Mine got done in 35 minutes).
When still hot, drizzle cognac or rum on the cake and liberally dust cocoa powder over the cake.