Flourless Chocolate CakePrint Recipe
- 250 g pieces of a dark chocolate bar, sweetened
- 4 organic cage free eggs
- 68 g Organic Ghee
- 1 tsp cinnamon
- 1 tsp vanilla extract
- dash of salt
Preheat the oven to 340 F and grease a round baking pan with Ghee.
Separate the egg yolk from the whites, and to the whites add a dash of salt and mix until stiff peaks are formed.
Find a pot that you can place a heatproof round bowl in to create a bain marie. Your going to fill the pot with water and bring it to a low boil. Once the water in boiling, add the Ghee, chocolate, and cinnamon to the heat proof bowl and melt everything together until a glistening chocolate sauce is made. Turn the heat off and remove the melted chocolate from the bain marie, take one spoon of the hot chocolate sauce and add to the egg yolks, stirring constantly to ensure they do not cook.
Once the egg yolks are tempered, add them to the bowl with the chocolate and whisk for 2 minutes. Gently pour the chocolate into the egg whites and carefully fold.
Pour the cake mix into the pre-greased pan and bake for 25 minutes.
Due to the egg whites, when you take the cake out of the oven, it will resemble a souffle. you can serve it right away or let it cool down for a fudge like smooth cake.
Food has a way of evoking memories. Whether its taking you back to a trip to Paris, or a travel back in time to your childhood, even attempting to have your child eat solid foods that you salved away to make for them, its a whole wave of emotions. On a recent trip to Greece, at a family BBQ, one of my aunts dared to show up with a cake that I am pretty sure I ate half of. The gooey, fudge like interior just kept me going back for more, even a trip back to the hostess place to eat up the leftovers. I asked her for the recipe, and she directed me to the Greek pastry chef, Stelios Parliaros, who uses only four ingredients to make it. After reading through his website I decided to get it a try, but changed the entire recipe along the way and only stuck to his chocolate measurement. While he uses unsweetened chocolate and powdered sugar, I didn’t have any of the latter on hand so went straight with the chocolate bar. I guess it also helped that my imported chocolate had bloomed at some point. I know, horrible, it means that the sugar crystals came to the top, which while I understand is fine to consume, but I can be a chocolate snob. By separating the eggs, the cake becomes like a souffle, and a light airy quality is infused in every decadent rich bite of chocolate. The best part? Ready in under 40 minutes.