I have been collecting my energy to make another entremet. But so far, i’ve collected none. I just don’t dare to start it because it really needs energy to make all those delicious layers one by one. So lets make some simple food for the next couple of posts.
We start with this crispy top, fudgey, flourless chocolaty cake. This cake is surprisingly light yet rich and warm at the same time. And of course the cake it self is not self sufficient, we need to add a little bit of joy to it. So the answer is Baileys sauce, my dear. It’s just make the perfect combination for your dessert.
Note: The cameraman looked really happy devouring the cake…
Flourless Chocolate Cake (Makes 14 cm cake)
Things you need:
For the cake
- 42.5gr unsalted butter
- 65 gr Dark Chocolate ( I use Valrhona Manjari )
- 65 gr Milk Chocolate ( I use Valrhona Jivara )
- 3 eggs – separated
- 1/4 cup and 2 tbsp sugar
- Icing sugar for dusting
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp cold water
- 1/4 cup Baileys ( I use Mint Chocolate Baileys)
Things you need to do:
First make the sauce. Combine cream and sugar in a small sauce pan. Bring to simmer and stir occasionally. Combine corn starch and cold water together in a small bowl, add this to the simmering cream. Whisk continuously to avoid lumps.
Remove from heat and let it cool slightly. Add in the baileys.
Making the cake. Preheat oven to 180 C. Lightly butter the ramekin or spring pan (14 cm). Set aside.
Heat water in a cooking pan until boiling. Put the butter and chocolate in a metal bowl then put the bowl on top of the pan. Melt the chocolate and butter together until it is smooth. Take care not to overcook the chocolate. Once melted, put aside and let it cool slightly.
Pour in the egg yolk one by one and mix it well. Put aside.
In another bowl, beat the egg whites till it reach soft peak. Then pour in the sugar gradually and beat till glossy.
Fold half the egg white into the chocolate. Mix to combine. Carefully fold in the remaining half of the egg white. Pour the mixture into the ramekin. Bake for 25-30 mins. Check the cake, by poking a stick into the cake, if the stick comes out clean, then the cake is done.
Dust with icing sugar and serve with the sauce.