My flourless double chocolate cake is beautifully fragrant, dense, rich, and simply delicious. It's one of those desserts you always remember.
If you can't find tonka beans, use a vanilla pod instead. You can also add a pinch of cinnamon along with the vanilla. However, the other ingredients are non-negotiable.
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Ingredients
Flourless Chocolate Cake
100 g butter
60 ml milk
60 ml whipping cream
1 tonka bean
150 g semisweet chocolate
3 eggs
25 g xylitol
25 g erythritol
20 ml grapeseed oil
100 g almond flour
20 g black cocoa
a pinch of salt
Strawberry & Ruby Chocolate Ganache
220 g strawberry puree
200 g ruby chocolate
30 ml whipping cream
20 g butter
5 ml lemon juice
Directions
1. Add the butter, whipping cream, and milk to a pot. Grate a tonka bean. Bring everything to a simmer while stirring. Cut the heat and stir for a minute.
2. Add the semisweet chocolate and let it sit for two minutes.
3. After that, stir until you have a shiny ganache.
4. Beat the eggs with the sweeteners until they hold a ribbon.
5. Pour in the grapeseed oil and then beat at low speed for a minute.
6. Combine the dry ingredients and scatter them over the eggs. Fold quickly.
7. Add 1/3 of the batter to the warm ganache and mix until homogenous. Add this mixture to the batter and fold.
8. Pour the batter into an 18 cm silicone mold or a greased and lined springform pan and bake the flourless double chocolate cake for 50 minutes at 150°C.
9. Let it cool down to room temperature and then invert it on a serving platter.
10. Line an adjustable cake ring with acetate sheet and wrap it around the cake.
11. In a pot, combine the strawberry puree with the whipping cream, and the lemon juice, and heat these until bubbles break the surface.
12. Add the cold butter and cut the heat. Stir well until the butter melts.
13. Add the ruby chocolate and let it sit for two minutes. Then stir well, until you have a homogenous ganache.
14. Pour the strawberry and ruby chocolate ganache over the cake, shake the platter, and pop the air bubbles that rise to the surface.
15. Let the ganache cool down to room temperature and then refrigerate the cake for at least 6 hours.
16. After that, you can remove the cake ring and the acetate. Decorate the flourless double chocolate cake with edible flowers and enjoy it!
#flourlessdoublechocolatecake #flourlesschocolatecake #noaddedsugarchocolatecake
Music by Nico Staf.
Негізгі бет Flourless Double Chocolate Cake - No Added Sugar, Gluten-Free Recipe
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