Ingredients for 10 servings
- 4 eggs
- 150 g (5.25 oz) of chocolate (60% cocoa)
- 2 tbsp of milk
- 10 cl (0.4 cup) of liquid cream
- 1 tbsp of flour
- 50 g (1.75 oz) of roasted almond powder
- 125 g (4.4 oz) of caster sugar
Recipe: Chocolate cake without butter
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Prep
10 min
Cook
30 min
Total
40 min
Servings
10 serv.
Chocolate cake without butter by Christophe Felder!
Step-by-step directions
1 Preheat the oven to 180°C (355°F).
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
In principle we don't really like copy-pasted recipes, but you sent us your creation so it's ok (smiles).
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