Flourless Chocolate Cake

Ingredients (spring form 18-20 cm):

100g Butter

200g dark Chocolate (min. 72%)

30g Cocoa powder, unsweetend

1 tsp Vanilla extract

4 Eggs

60g Almond butter

80g Stevia (or 160g Sugar)

Pinch of Salt

1 Tbsp Butter, melted

1 Tbsp Cocoa powder

 

Prep.time: 15 minutes

Baking time: 25-30 minutes

You’ll need: Balloon Whisk

 

  1. Preheat the oven to 180 ° C
  2. Brush a cake pan (18-20cm in diameter) with melted butter and sprinkle with cocoa powder
  3. Fill a pot halfway with water and bring the water to a boil
  4. Place the chocolate in a bowl with butter, almond butter and vanilla extract.
  5. Melt the chocolate slowly over hot water, then let it cool down
  6. Separate eggs. Mix the egg yolks and cocoa powder in the cooled chocolate mixture
  7. Attach balloon whisk, add egg white and a pinch of salt to the mixing bowl and beat until stiffens
  8. Slowly add stevia or sugar to the egg white, and beat on high speed for 3-4 minutes
  9. Carefully fold the egg whites in the chocolate mixture
  10. Spoon batter into prepared spring form and bake for about 30 minutes.
  11. Allow the cake to cool for one hour

 

Baked in partnership with Kenwood Switzerland

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