Flourless Chocolate Cake
Ingredients
- 150 grams Butter
- 200 grams Dark Chocolate
- 10 milliliters Vanilla
- 6 Large Eggs (separated)
- 200 grams Sugar ((1 cup))
- 130 grams Almond Flour ((1 cup))
- 60 grams Desiccated Coconut ((½ cup))
- 30 grams Cocoa Powder ((¼ cup))
- 5 milliliters Salt
- Flaked or Whole Almonds
- Maraschino Cherries
- Icing Sugar to dust
Garnish
Instructions
- Preheat oven to 180 degrees C. Line the base of a 9” (23cm) round springform with parchment and spray bottom and sides with non stick spray.
- Melt butter, chocolate and vanilla.
- Beat the egg yolks into mixture until well combined
- In a separate bowl, sieve the almond flour, cocoa, 150g of the sugar(¾ cup) and salt together. Add the coconut and stir with a wooden spoon until thoroughly mixed.
- Add to the liquid mixture to the flour mixture and mix until well combined.
- Beat egg whites until soft peaks. Add rest of sugar (50g – ¼ cup) and beat another minute.
- Take a ⅓ of the egg white and mix it into the batter. Carefully fold the rest of the egg whites into mixture.
- Pour and level the batter in the prepared springform and bake 35 – 40 minutes.
- Cool the cake inside the tin for 10 minutes on a wire rack.
- Invert it onto the rack, remove the baking paper and invert it again onto the serving plate.
- When completely cooled, dust with icing sugar and garnish with almonds and Maraschino cherries
Nutrition Facts
- Amount Per Serving
- Calories 543.25
- % Daily Value *
- Total Fat 38.47g60%
- Saturated Fat 19.11g96%
- Trans Fat 0.64g
- Sodium 300.07mg13%
- Total Carbohydrate 41.87g14%
- Dietary Fiber 5.62g23%
- Sugars 32.08g
- Protein 10.64g22%
- Vitamin A 20.97%
- Vitamin C 0.18%
- Calcium 5.82%
- Iron 23.87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Lukas Coetzee
Lukas graduated from the Francois Ferreira Academy with distinctions in all his subjects and received a special "Top student in 14 years" award. He is currently Chef de Cuisine at Belle Vue Weddings and Functions. He is also a part-time lecturer at the Francois Ferreira Academy and teaches patisserie and cake decorating.
