When you think of cakes, the first thing that comes to mind is low gluten flour.
The flour plays an important role in the cake making process. It’s responsible for absorbing the water in the egg batter, making the flour gelatinous and sticking to the other ingredients to facilitate the formation of the batter.
It’s also responsible for bulking up the cake after baking.
But! Today, Timexing is going to teach you how to make a flourless cake!
Baked without any low gluten flour, the cake will be crumbly, but still soft and creamy!
Once baked, the top of the cake is decorated with light cream which not only decorates the collapsed shape of the cake, but also provides a rich and harmonious taste with the bitterness of the chocolate that melts in the mouth.
Ingredients for a 6-inch cake
- Butter 1.8oz
- A granulated sugar 0.7oz
- 3 egg yolks
- 1 whole egg
- 68% dark chocolate 4.2oz
- Orange wine 0.4oz
- B granulated sugar 1.4oz
- 3 egg whites
- Light cream 5.3oz
- C Caster sugar 0.2oz
- Orange wine 0.1oz
Ingredients for a 8-inch cake
- Butter 3.5 oz
- A granulated sugar 1.4 oz
- 6 egg yolks
- 2 whole egg
- 68% dark chocolate 8.5 oz
- Orange wine 0.8oz
- B granulated sugar 2.8 oz
- 6 egg whites
- Light cream 10.6 oz
- C Caster sugar 0.4oz
- Orange wine 0.2oz
Steps to make
① 65% dark chocolate + butter Heat the water until melted and stir until smooth, then set aside. Keep at 30°C or below.
② Separate the egg whites and yolks. Mix the egg yolks + whole egg + granulated sugar a + 0.4oz of orange liqueur.
③ Add the dark chocolate batter and mix well.
④ Put the egg whites into a clean, waterless and grease-free bowl. Add the sugar to the egg whites and beat until they reach 70%, when the whisk is lifted and a large hook can be pulled out of the egg whites.
⑤ Take a third of the beaten meringue and add it to the chocolate yolk, mix well with a tossing motion, then pour it into the bowl of beaten meringue and continue mixing with a tossing motion.
⑥ Line the moulds with greaseproof paper, pour the batter into the moulds, drop them a few times to shake out any large bubbles and bake in the preheated oven for 30 minutes at 170°C for 6 inch, or 40 minutes at 170°C for 8 inch.
⑦ Bake until the surface is colored and there is no sticky cake crumbs inserted in the bamboo skewers
After baking, you don’t need to demould, wait for it to cool completely before demolding and add decorative cream.
⑧ Garnish with light cream + sugar + 0.1oz orange liqueur whipped to a fine point. Sprinkle the top with moisture-proof cocoa powder to finish.
Shelled eggs weigh about 2.1oz.
Chill for 2 hours for a richer texture! Cool and shrink back to normal.
Timexing hopes this post will help you
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