Monday, 31 March 2014

FLOURLESS CHOCOLATE CAKE

When I first had this at The alliance francais of Madras cafe( I did go to study der..:P..but i never missed out a delicacy at dat cafe..) i had no idea wat was in that super dense chocolate cake. All i wanted was to find out the recipe..bt i didnt know y i simply didnt ask him..One day incidentally i went early der and was peeking to see him whisking up egg whites..From den on my hunt started to find out the recipe and it turned out to be..FLOURLESS CHOCOLATE CAKE !!!
THINGS U NEED

  • DARK CHOCOLATE-200GM CHOPPED(I USED CAMPCO)
  • MARGARINE/UNSALTED BUTTER-200GM
  • COCOA -1 TBSP(I USED CADBURY)
  • EGGS-2 (SEPERATED)
  • SUGAR-50GM
METHOD


  • PREHEAT THE OVEN TO 200 DEGREE CELCIUS.
  • WHISK THE EGG WHITES STILL STIFF PEAKS FORM( ADD 1-2 TSP OF SUGAR TO GET BEST RESULTS)
  • IN A SEPERATE BOWL WHISK EGG YOLK AND SUGAR TILL IT TURNS PALE AND CREAMY FOR FEW MINUTES.
  • IN A DOUBLE BOILER MELT TOGETHER CHOCOLATE AND MARGARINE.WHEN IT COOLS DOWN ADD COCOA POWDER AND MIX WELL.
  • ADD THIS TO THE EGG YOLK MIXTURE AND BEAT WELL FOR 2 MINS.
  • NOW FOLD IN THE EGG WHITES GENTLY.DO NOT BEAT AT THIS STAGE.
  • BAKE AT 200 DEGREE FOR 10 MINS AND REDUCE TO 160 DEGREE AND BAKE FOR 35 MINS.
  • SERVE HOT OR COLD WITH VANILLA ICE CREAM.
USEFUL TIPS

  • I RECOMMEND LINING THE DISH WITH PARCHMENT PAPER OTHERWISE ULL END UP MESSY!!
  • THIS CAKE WILL NOT RISE MUCH.THIS WILL BE QUITE DENSE AND FLAT.
  • DONT REFRIGERATE ELSE IT WILL TURN ROCKY HARD.