November 15, 2014

Moelleux au Chocolat, Flourless Chocolate Cake

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Welcome to Fiesta Friday #42! This weekend, get ready for a special treat – our Flourless Chocolate Cake. Imagine a rich, dark chocolate delight that’s not just a cake but a whole experience. With every bite, you’ll enjoy a debate of textures – either a light, moist inside (Moelleux) or a gooey, molten chocolate center (Fondant). It’s more than just for chocolate lovers; it’s an irresistible delight for any occasion. Join the fun at Fiesta Friday and indulge in the magic of this Flourless Chocolate Cake! ✨🎂

Thanks again to our great hostess Angie from The Novice Gardener. Also, thanks to Tracy @Scratch It and Stephanie @The Cozy Cook, for co-hosting this week Fiesta Friday!

Serves 8

Ingredients:

  • 250g dark chocolate (85% or 70% cocoa) ≈ 1 and 1/3 cups
  • 6 eggs ≈ 1 and 1/4 cups (large eggs)
  • 180g caster sugar ≈ 1 cup
  • 150g soft butter ≈ 2/3 cup
  • Cocoa powder or icing sugar for decoration (measurement depends on personal preference)

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 170°C.
    • Grease and flour a 23cm x 5cm round pan, ensuring it’s well-coated to prevent sticking. Set the prepared pan aside.
  2. Chocolate and Butter Mixture:
    • Set up a bain-Marie (double boiler) to gently melt the 250g of dark chocolate and 150g of soft butter. Stir the mixture until smooth, creating a velvety chocolate blend.
  3. Egg Preparation:
    • Begin with two bowls. In the first bowl, crack 2 whole eggs. In the second bowl, separate the whites from the yolks, adding the 4 egg yolks into the bowl with the 2 whole eggs.
  4. Whisking and Frothing:
    • Into the bowl with the eggs and yolks, add 180g of caster sugar. Whisk this mixture vigorously until it becomes frothy and takes on a light, white consistency. This step contributes to the cake’s airy texture.
  5. Chocolate Integration:
    • Gradually pour the melted chocolate and butter mixture into the bowl with the eggs and sugar. Whisk gently, ensuring a smooth and even incorporation of the chocolate.
  6. Whisked Egg Whites:
    • In a separate bowl, whisk the remaining 4 egg whites until soft peaks form. This adds a light and fluffy quality to the cake.
  7. Combining and Folding:
    • Carefully fold the whisked egg whites into the chocolate mixture, using a spatula. This gentle folding technique preserves the airiness of the whipped egg whites, resulting in a light and fluffy batter.
  8. Baking:
    • Pour the batter into the prepared round pan. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary depending on your oven.
  9. Cooling and Presentation:
    • Once baked, allow the cake to cool in the pan for 30 minutes. This resting period helps the cake set.
    • Transfer the cooled cake to a serving plate.
  10. Decorate and Serve:
    • Dust the top of the cake with either cocoa powder or icing sugar for a decorative finish.
    • Serve the cake at room temperature and enjoy its delightful balance of sweetness and smooth texture. It pairs wonderfully with a refreshing glass of fresh pomegranate juice, making it a perfect treat for a sunny day!

Bonne dégustation !

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Filed Under: Cake, Desserts, Fiesta Friday
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