Posted by Kathy Lee | File under : ,

 Flourless chocolate cake

200g dark chocolate
200g butter
1/3 cup (60ml) hot water
1/4 cup (30g) cocoa powder
4 eggs, separated
1 1/2 cups (300g) brown sugar
1 1/2 cups (155g) hazelnut meal
2 tbs coffee liqueur
Cocoa powder, to dust
Coffee mascarpone
1 tsp instant coffee powder
2 tsp boiling water
250g mascarpone
2 tbs icing sugar mixture
1 tbs coffee liqueur

Preheat oven to 180°C. Grease and line the base and sides of a 23cm square (base measurement) cake pan.
Combine chocolate, butter, water and cocoa in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until mixture is smooth. Transfer to a large bowl.
Add egg yolks, sugar, meal and liqueur to chocolate mixture; stir to combine.
Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Add one-third of the eggwhite to chocolate mixture and gently fold until just combined. Add remaining eggwhite and fold until just combined. Pour into the prepared pan; smooth the surface. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes before turning onto a wire rack to cool.
Combine the coffee and water in a bowl. Add the mascarpone, icing sugar and liqueur and stir to combine.
Cut the cake into squares and dust with cocoa powder. Serve with mascarpone.


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