We just got back from a short foodie getaway to Penang, Malaysia. Pictures and food posts from Penang will be put up very soon as I’m still sorting through the countless photos I’d taken.
So, I picked up a few magazines at the airport en route to Penang and one of the magazines was called ‘Donna Hay’. Donna Hay is a renowned food writer and stylist from Australia and she also has monthly magazines. The magazine features many interesting recipes, food-related travels and gorgeous pictures. I’m seriously considering subscribing to it as after reading it, I was so inspired to recreate all the delicious and easy recipes in it. Anyways, this flourless chocolate cake recipe was in Issue 69 as part of their flourless cakes feature. I wanted to make an easy but less sinful dessert simple because we had too much decadent local food during our food holiday!
I did not change the recipe as this was my first try at a flourless cake. I added whisky instead of brandy as I didn’t have any brandy at home and so I used the Ginger Tam’s whisky we had gotten from the whisky tour at Edinburgh last year. I also used an 8 inch instead of a 9 inch springform pan. I would add the zest of a whole orange the next time I’d make this as this was a very rich, chocolatey cake and the refreshing note from the orange zest would definitely add to the flavour. Also, pairing this cake with fresh strawberries is a great idea. It elevates the cake from being just a plain chocolate cake. You could also have it with some fresh whipped cream. This cake is dense, moist and very chocolatey and it’s packed with good nut proteins. A great cake to make if you’re allergic to gluten or dairy.
- 350 g 70% dark chocolate, chopped
- 150 g unsalted butter, cubed
- 6 large eggs, separated
- 1 vanilla bean, split and seeds scraped out
- 1 cup (175 g) light brown sugar
- 2 tbsp whisky
- 200 g pecan, toasted and finely ground
- cocoa powder and icing sugar for dusting
Preheat the oven at 150 C. Grease an 8 inch springform cake tin and lay greaseproof paper for the bottom.
In a saucepan, simmer some water and melt the chopped chocolate and cubed butter in a large heatproof bowl over the water. Stir occasionally.
Once chocolate mixture is shiny and smooth, turn off stove and cool mixture.
In another bowl, whisk egg whites till stiff peaks form. Add 1/2 tsp cream of tartar to stabilize the egg whites, if you live in a humid area like me.
Add 1/2 cup of light brown sugar to egg whites and whisk until thick. The mixture should be glossy and look like big marshmallows.
In cooled chocolate mixture, add egg yolks, pecan meal, whisky, vanilla and 1/2 cup light brown sugar. Mixed till well combined.
Gently fold in egg whites into chocolate mixture in 2 batches. Do not over mix or the cake will be very heavy.
Pour mixture into cake tin and bake for 70-80 minutes.
Allow to cool in tin completely before removing as the cake is very delicate.
You could use a knife to run along the edges of the cake tin to loosen the cake before removing it.
Dust with cocoa powder and icing sugar. Garnish with fresh strawberries.