Flourless chocolate delight
This flourless chocolate cake is rich but is light at the same time. If you love chocolate, you will love this cake.
Servings: 6
Ingredients
Sponge
- 120 g of dark chocolate
- 25 g of heavy cream
- 80 g of butter
- 6 egg whites
- 6 egg yolks
- 110 g of sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa
- pinch of salt
Chocolate filling
- 80 g Heavy cream
- 1 1/2 tsp of cocoa
- 165 g of dark chocolate
- 1 tsp butter
- 300 g heavy cream whipped
Mirror glaze
- 2 tsp powder gelatine
- 2 Tbsp water
- 35 g of cocoa melted
- 70 g of water
- 1/2 cup sugar
- 70 g of cream
Instructions
Sponge
- Line with parchment paper your sheet pan and preheat oven to 350F
- start boiling your double boiler.
- In double boiler melt chocolate with cream and butter. Turn off the heat halfway through melting and let just the heat from the water melt chocolate. When all fully melted and mix together, pull out from the heat and set aside to cool down while you work on the next steps.
- In stand mixer whip yolks with 80g of sugar into the very fluffy foam.
- Sift cocoa powder and a pinch of salt into your fluffy eggs batter and hand whisk.
- While stirring slowly start pouring your melted chocolate and mix well all together.
- Whip your egg whites with 30g of sugar till very stiff peaks.
- Now it's time to gently fold your egg whites in. Add your egg whites in thirds, while folding gently not to lose the fluffiness.
- Pour on your sheet pan and make sure to spread it evenly and flatten out the top as much as possible. Bake on 375 for about 15 min.
- Take out of oven set the pan on a cooling rack and let cool down.
Frosting
- Warm-up heavy cream, but not let it boil. Mix in cocoa powder
- Add chocolate and butter into a bowl and put over a double boiler. Pour in your cream cocoa mix. Start melting but do not overcook. Turn off heat halfway through and let the hot steam melt the rest of your chocolate. Let the melted chocolate cool down to about room temperature. Do not mix hot chocolate with whipped cream. The cream would get too soft.
- Whip your Cold whipping cream and slowly add to your cooled-down chocolate. Fold gently together and put into a fridge for about 15 minutes.
- Take your cold sheet cake out of the pan, gently pull the paper off and cut it into 6 same pieces. Clean edges as well. Use a pizza cutter for easy cuts.
- Add frosting into your piping bag with a wide tip or just cut corner on your bag. Frost each layer and smooth your frosting with a spatula. When you have all the cake frosted and assembled smoothly the sides the best you can and put your cake into a fridge for 2 hours, but the best would be overnight.
- The next day, take your cake out and with a sharp knife cut evenly all sides to make clean-looking edges. If you had Enough frosting to make edges smooth with frosting, no need for cutting the sides.
Mirror glaze
- Bloom gelatin – mix gelatin with water. It will set into a thick paste. Leave for about 5 minutes as the gelatin crystals absorb the water. This is called blooming gelatine and it allows the gelatine to dissolve smoothly into mixtures. If you just added the powder straight into the glaze, you’d end up with lots of lumps.
- combine in water with the cocoa powder. Stir with a spatula until it becomes a uniform paste.
- Bring sugar and heavy cream to a boil over medium heat. Stir until the sugar dissolves. Do not overcook. Just let it bubble for a second or two.
- Add your bloomed gelatin into a hot cream/sugar mix and stir gently to not make any bubbles or foam. Gelatin will dissolve with the heat. After your cream is mixed with gelatine, add cocoa paste and mix as well. I usually have the heat on the lowest setting possible.
- Remove the pot from the heat, and strain the glaze mixture through a mesh strainer over a heatproof bowl to remove any clumps of undissolved cocoa powder.
- Pour slowly your mirror glaze over the cake. The more you pour, the fuller coverage you get. Have the mirror glaze set in the fridge.
Notes
Cooking tips:
Glossy! The glaze should be shiny and glossy. Hopefully bubble-free. Do not worry if you have any foam or bubbles, we will fix that later. Cover & cool – Cover the mirror glaze with cling wrap, pressing so it touches the surface to prevent skin from forming. When you peel off the cling wrap once the Mirror Glaze is cool, it will peel off any white foam that I mentioned above not to worry about. Cool to 30°C / 86°F – Leave to cool on the counter for 1-2 hours or until it reaches 30°C / 86°F. This is the perfect pouring temperature. The glazes cover the cake smoothly without drips, won’t melt the ganache, and sets in a thin 2 – 3mm layer – the perfect thickness for a mirror glaze.- If the glaze is too hot, it will melt the ganache and slide off the cake.
- If the glaze is too cold, it won’t spread smoothly and you’ll end up with drips on the side and lines from the pools of chocolate on the top.