Flourless Cake
Ingredients
Ingredients:
- o 286 gr semi-sweet chocolate preferably Ghirardelli.
- o 112 gr neutral oil.
- o 60 gr rum or amaretto.
- o 6 egg yolks.
- o 6 egg whites.
- o 60 gr almond flour.
- o 3 gr salt.
- o 125 gr sugar.
- o 30 gr vanilla.
- o 57 gr water.
Instructions
Preparation:
- Preheat oven to 350°F.
- Melt semi-sweet chocolate in a double boiler.
- Mix melted chocolate with 60 gr of rum and 57 gr of water.
- Mix 6 egg yolks with almond flour, 25 gr of sugar, and salt.
Notes
Italian meringue:
Instructions:
1. In a saucepan, make a caramel with the remaining 100 gr of sugar.
2. Cook over low heat until the sugar dissolves.
3. While the sugar is dissolving, beat the egg whites in a mixer on speed 4.
4. Both the caramel and egg whites should be ready at the same time.
5. When the caramel is ready, pour it in a thin stream from one side of the mixer into the egg whites, while increasing the mixer speed to 6-8.
6. Stop the process when the meringue is shiny and pearl-like.
7. In a separate bowl, gently fold the melted chocolate mixture with the almond flour mixture, being careful not to break the meringue's air layer. Fold the mixture with the meringue.
8. Line a removable cake pan with parchment paper on the bottom. Pour the mixture into the pan and place it on the middle rack of the preheated oven. Bake until a toothpick comes out clean, about 30 minutes.
1. In a saucepan, make a caramel with the remaining 100 gr of sugar.
2. Cook over low heat until the sugar dissolves.
3. While the sugar is dissolving, beat the egg whites in a mixer on speed 4.
4. Both the caramel and egg whites should be ready at the same time.
5. When the caramel is ready, pour it in a thin stream from one side of the mixer into the egg whites, while increasing the mixer speed to 6-8.
6. Stop the process when the meringue is shiny and pearl-like.
7. In a separate bowl, gently fold the melted chocolate mixture with the almond flour mixture, being careful not to break the meringue's air layer. Fold the mixture with the meringue.
8. Line a removable cake pan with parchment paper on the bottom. Pour the mixture into the pan and place it on the middle rack of the preheated oven. Bake until a toothpick comes out clean, about 30 minutes.