Flourless Chocolate Cake

I don’t know for you but the month of August happens to have the most amount of birthdays amongst family and friends. A total of 6 people celebrate their birthdays in this month.

This time around, my friend W celebrates her 19th birthday. My friends had planned a surprise birthday dinner for her and I wanted to bake a mini cake for her. When I asked my friend A on what kind of cake I should bake and she replied, “Chocolate. For sure she’s not allergic to chocolate.” Yes, W, poor girl, is allergic to tons of things.

Now, I’ve always wanted to try baking a flourless chocolate cake and so I did! I found this recipe over at Two Spoons, halved the recipe since I was using a 6″ round and it yielded 2 more extra ramekin-sized ones as you can see in the pictures here. I also made a few adjustments with the amount of sugar as I didn’t want it to be too sweet.

The end result was a light, moist, melt-in-your-mouth, chocolatey cake with a lovely rustic sunken cake look! I loved it. Everyone who tried it loved it. And most especially the birthday girl! I would definitely be making more of this.. soon. Too bad I didn’t have vanilla ice cream on hand because that would’ve been the icing on the cake, so to speak. ;)

Here's a picture of the actual mini cake; Photo taken with my friend Gio's camera

Love you W! Can’t believe we won’t be seeing each other soon. :(


Flourless Chocolate Cake

adapted from Two Spoons

125g dark chocolate
1/4 cup butter
3 egg yolks
2 tbsp. icing sugar
3 egg whites
2 tbsp. granulated sugar

Instructions:

-Preheat oven to 150C. Butter your baking pan or ramekins.
-Melt chocolate and butter over double broiler or in the microwave. Let cool.
-Mix egg yolks and icing sugar.
-Using a hand mixer, whip egg whites while gradually sprinkling the 2 tbsp. granulated sugar and beat until stiff.
-Fold egg yolks into the chocolate mixture until well incorporated.
-Fold egg whites into the chocolate mixture until no streaks are left.
-Pour mixture onto your pan/ramekins. Bake for 25-30 mins. Let cool or serve warm and top with vanilla ice cream.

*The cake will shrink and deflate during cooling. You can also dust with confectioner’s sugar.
*This recipe yielded enough for a 1″ inch high, 6″ round cake + 2 medium sized ramekins.

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