This Italian flourless chocolate cake is a dense torte that is best served with whipped cream or ice-cream. 

Italian flourless chocolate cake

Serves 8 

Ingredient

4/5 cup (200g) salted butter, at room temperature
220g dark chocolate, chopped
2 packets (100g each) blanched almonds, very finely blitzed (or use almond flour)
6 large eggs, separated
1 cup (220g) caster sugar
½ tsp (2.5ml) salt
1 Tbsp (15ml) almond liqueur (optional)
Cocoa powder (or icing sugar), for dusting

Method

1. Preheat oven to 160°C. Line a 20 or 23cm loose-bottom cake tin with baking paper and spray the sides with non-stick spray. 
2. Combine butter and chocolate in a glass or metal bowl and melt over a double boiler (or melt in the microwave, working in 30-second increments to ensure chocolate doesn’t overheat and seize.) Cool and stir in blitzed almonds. 
3. Whisk together egg yolks, sugar, salt and almond liqueur (if using) and stir the mixture into the cooled chocolate base. 
4. Whisk egg whites and a pinch of salt together in a very clean bowl to stiff peaks. 
5. Add ⅓ of the egg white mixture to the chocolate base and stir to combine — this will lighten the batter. Fold the remaining egg whites into the batter, working carefully to maintain its aerated texture. Spoon mixture into the prepared cake tin. 
6. Bake for 35-40 minutes or until a skewer inserted in the centre reveals moist crumbs. 
7. Remove and cool in the tin for 10 minutes before un moulding. 
8. Serve warm or at room temperature with cream or ice-cream. Store in an airtight container for up to 5 days. 

Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: Microwave magic: Gooey peanut butter & chocolate cups 

The post Italian flourless chocolate cake appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.  

Flourless chocolate meringue cake 

Serves 6 

For a lighter cake, omit the meringue topping and simply dot with fresh raspberries. 

Ingredients

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar  

For the mocha meringue 

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional) 

Method 

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin.
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool.
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it.
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form.
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
6. Fold the meringue into the chocolate mixture until just combined.
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly.
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside.
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form.
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
11. Add cornflour and vinegar and stir through.
12. Fold cooled mocha mixture through meringue.
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry.
14. Remove and cool for 20 minutes.
15. Slice and scatter nuts over cake just before serving.

S’mores chocolate mousse cups 

Makes 10 

Flavour this mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butt er, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream 

For meringue 

3 egg whites,
¾ cup (165g) caster sugar 

Method  

1. Add biscuits to a blender and blitz into crumbs. Stir through the butt er.
2. Add 2 Tbsp biscuit crumbs to 10 medium glasses.
3. Melt chocolate until smooth.
4. In a clean bowl, whisk egg whites to stiff peaks.
5. Whisk sugar and cream in a separate bowl to stiff peaks.
6. Whisk egg yolks through cooled chocolate.
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and cream through the mixture.
8. Spoon mixture into glasses and refrigerate for 4 hours.
9. To make meringue, whisk egg whites to medium peaks. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved.
10. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra biscuit.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Sweet treats that’s lighter than air appeared first on MyKitchen.