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FLOURLESS CHOCOLATE DECADENCE CAKE

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FLOURLESS CHOCOLATE DECADENCE CAKE

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Ingredients

Adjust Servings:
375 grams Butter
375 grams dark chocolate couverture
66% cocoa or higher
150 grams granulated sugar
6 Eggs
mint leafs
chocolate shavings for garnish
  • Serves 25
  • Medium

Ingredients

Directions

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You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate. I prefer to use Valrhona chocolate for this recipe, but if it’s not available use a good quality high cocoa butter content dark chocolate.

 

  1. In one bowl, melt the butter and chocolate gently over steam. In another bowl whisk together sugar and eggs. Don’t whisk the mixture foamy just combine well. Combine the two mixtures.
  2. Line a fireproof baking dish with greaseproof paper, then pour the mixture into the lined dish and bake in a water bath by 150 C (300 Fahrenheit) for 40 to 45 minutes. Best results are achieved if the mixture is just under done when removed from the oven and the cake is allowed to “set” during the cooling process.
  3. Cool in the refrigerator. The high amount of butter in the cake will make it fairly solid when chilled and easy to handle when cutting and portioning. Cut to size and let come to room temperature before garnishing and serving.
  4. In order to keep the cutting surface nice and clean, you need to heat your knife in hot water for a few seconds, wipe it clean and then cut the chocolate cake to size with the heated knife.
  5. This recipe will make approximately 20 to 25 cakes at 50 g per serving.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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