Butter-Free Chocolate Cake melt-in-mouth and rich
Ingredients for 10 servings
- 4 eggs
- 5.25 oz (150 g) of chocolate (60% cocoa)
- 2 tbsp of milk
- 0.4 cup (10 cl) of liquid cream
- 1 tbsp of flour
- 1.75 oz (50 g) of roasted almond powder
- 4.4 oz (125 g) of caster sugar
Step-by-step recipe
1 Preheat the oven to 355°F (180°C).
2/ Break the eggs separating the whites from the yolks.
3/ Melt the chocolate with the milk and liquid cream.
4/ Off the heat, add the egg yolks one by one, the flour and almond powder while stirring.
5/ Beat the whites until stiff peaks form while gradually adding the caster sugar.
6/ Gently fold the whipped whites into the chocolate mixture.
Butter and flour a 24 cm diameter mold. Pour the batter into the mold lined with parchment paper then bake for approximately 30 minutes.
7/ When removed from the oven, turn the cake out onto a cooling rack then let it cool completely before cutting.
Chef Patrick's Comment
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