Tuesday, October 16, 2018
ADVT 
Desserts

Flourless Chocolate Cake

By Chef Biju Thomas, 20 Sep, 2018
  • Flourless Chocolate Cake

A blissfull cake laden with chocolate & a hint of your favourite liquor 

 
 
 
Many cyclists have indulged in this dessert, which is a favourite of Lance Armstrong and his friend “College.” These cakes are blissfully laden with chocolate and a hint of your favourite liquor.
 
Servings: 12
 
Time: 30 minutes 
 
Per serving: 
 
• Energy 439 cal
• Fat 30 g
• Sodium 152 mg
• Carbs 32 g
• Fiber 0 g
• Protein 5 g
 

Ingredients 

• 2 cups semi-sweet chocolate chips
• 1 cup (2 sticks) unsalted butter
• ¼ cup liquor
• 10 large eggs
• ¼ cup sugar
• 1 tsp vanilla extract
• ½ tsp salt
• Sprinkle of cayenne pepper
 

Preparation

• Heat oven to 325 degrees. Grease a 12-cup muffin tin or use foil cupcake liners in the tin.
• Pour water in bottom half of a double boiler, or fill a small saucepan halfway with water. Bring to a gentle boil.
• Into top of double boiler or metal bowl in sauce pan (see note), add chocolate chips, butter, and liquor. When the chocolate and butter begin to melt, blend thoroughly. It should have an even, shiny finish. Remove from heat.
• While the chocolate is melting, whip eggs in a separate bowl until frothy. Add sugar, vanilla, salt and cayenne.
• Ladle a bit of the egg mixture to the warm chocolate mixture and whisk quickly so that the eggs don’t cook. Continue adding egg mixture and whisking until about one-third of it is incorporated into the chocolate mixture. Then pour the chocolate mixture back into the larger bowl containing the remaining eggs, and stir to combine.
• Pour batter into muffin tin, filling each tin halfway. Bake 15–20 minutes. Cakes should be light and dry on the outside (with cracks on top) and dense and moist on the inside.
• Let cakes cool to touch or chill in the fridge before serving. Add powdered sugar and fresh berries, if desired.
 
NOTE: If you don’t have a double boiler, a metal bowl that is big enough to rest on top of your saucepan will do just fine.
 
Credit: Republished with permission of VeloPress from The Feed Zone Cookbook by chef Biju Thomas and Dr. Allen Lim. See more at feedzonecookbook.com or skratchlabs.com.

MORE Desserts ARTICLES

Saffron & Cardamom Crème Brûlée

Saffron & Cardamom Crème Brûlée

The crème brûlées are ready to serve immediately or in two to three hours.

Saffron & Cardamom Crème Brûlée

Sanjeev Kapoor's 'BROWN RICE PHIRNI' Recipe

Sanjeev Kapoor's 'BROWN RICE PHIRNI' Recipe
Add remaining milk, mix well and cook, stirring continuously, till the mixture thickens. Transfer the phirni into a serving bowl and serve warm. 

Sanjeev Kapoor's 'BROWN RICE PHIRNI' Recipe

Black Tea Cinnamon Truffle

Black Tea Cinnamon Truffle

Roll the truffles in cocoa powder and store in an airtight container in a cool place for up to three weeks.

Black Tea Cinnamon Truffle

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE

Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE