RICH! RICH! RICH! This is the only adjective that I can think of right now. This is my first time baking and eating a flourless cake. I baked this cake together with my cousin, Doreen when she came to visit me. While she was whisking her soft fluffy orange cake, I was busy whipping this gorgeous little sweetie. YES, we baked two cakes that morning. You can image how my entire kitchen smelled like.
On a personal note, loved the cake a lot. My son, who is never a cake lover was seen scampering back for a second slice. As soon as the cake is out of the oven, the smell almost instantly wafted the entire kitchen and within seconds invaded the entire house. Even cooling the cake for five minutes seemed too long a wait. As soon as it was ready to be dug in, only then I remembered that I needed a photo shot. So, this explains the rather messy and unorganised pictures.
I particularly loved the texture of the cake. The egg yolks and whites are separately whisked which gives the cake a slightly mousse-y consistency. Be prepared, this cake is just goddamn smooth and moist. It certainly has the melt-in-the-mouth effect but will turn a little denser after a day. Having said that, it is still heavenly gracious!
I must credit this recipe to Christine of Christine's Recipes, whose cook book is currently selling like hot cakes within the Asian countries particularly Hong Kong, Singapore and Malaysia.
(adapted from Christine's Recipes)
- 250gm dark chocolate
- 5 eggs, separated, at room temperature
- 120gm caster sugar
- 150gm unsalted butter
- 50gm ground almond (almond meal), optional
- Icing sugar, for garnish