“Chemically speaking, chocolate really is the world’s perfect food.”
~ Michael Levine
The best things in life are chocolate, chocolate and well i forgot about the third :P.. well no kidding.. if chocolate is the answer, who cares what was the question. Chocolate is and will be a weakness for my life, i can go on a diet, but i have to have my fair share of chocolate once a week, the gloomiest of days have been brightened in my life with a tiny bite of chocolate, and yes its scientifically proven, and i am one of the living proofs for this hypothesis.
So why am i going all choco mushy today, dear fren Mon of Sin-a-Mon tales tells me its international Chocolate day and, do i need a reason to have umm bake umm blog chocolate, :). I haven't blogged for 2 months now, so i had to gear up and no better reason, right. Its chocolate day and i dedicate this day, this post, to my latest love, a flour less Chocolate cake. Sometime back Mon ordered the Bourke street bakery book , and i almost died that day, i remember Garg just not letting me buy it in Sydney, but looking at that i was going crazy and luckily around my birthday, it was on sale on flipkart, and guess what, for 800 something, i ordered it as a birthday gift for myself and asked Garg to pay for it when the book arrives, such are my ways of getting gifts :D
Ever since i met Harleen a dear fren, and saw how limited a gluten intolerant person is with dessert options, i had told her i will definitely learn some flour less dessert, and Harleen my darling i must tell you your search would end right here, its sinful, boozy, fresh with orange and each one of us who have had it, have gone ummmmm with every bite, we just couldn't stop, just couldn't. So this was the first recipe i wanted to try out of the book. One fine day Mon went crazy over this flan cake, and she had to bake it the same day. Oh i have not mentioned it yet on the blog that these 3 adorable frens of mine gifted a 40l morphy richards oven to me on my birthday, and the shameless me had not used it yet, so with Mons excitement i also wanted to try this cake out. As the madness prevails in the group, we decided to bake together, at my place and inaugurate the new over, the darling that she is, she didn't even think once when i asked to come her to my place.
And what a ball we had that day, we baked together for 4-5 hours, chatted like crazy, shared the silly pleasures of the perfect shiny meringue, the way eggs quadrupled in minutes, the perfect pictures we took, the new techniques we learnt, and oh yes, when Mon almost shouted at me to when i was not folding the things right :D and how can i forget the most perfect caramel this lady churned up in minutes, no fuzz but a lovely caramel, i have named her the caramel queen .. why caramel, well it was for the flan.
Oh this cake has a story attached to it, i was going to make this cake, but Mon comes in, and says, swatiii... flourless c-h-o-c-o-l-a-t-e cake, then we need to do justice to it by using the real chocolate, yeah we knew we were talking lindt, I am sure Mon wanted me to stop her, that lets just make it with selbourne, but we are frens coz we share the same madness right, and in minutes we were driving 10 kms to find the intense orange lindt, we didn't find the intense orange but we did find the 70% chocolate and we were the happys. The whole process was amazing, given that we are the wes, and the way Garg checks every time, if i will ever follow a recipe to the T, well don't worry, that day is yet to come, we added orange and cointreau to it, used 70% cocoa instead and what a result, i wish the Bourke street guys could know what wonders we have done to their recipe :)
So here's the recipe... read it patiently , lovely methods, and fun results.
Flourless Chocolate Cake
260 gms, dark chocolate, finely chopped
135 ml milk
40 gm yoghurt
105 gm superfine sugar, for eggs
4 egg whites
160 gm superfine sugar for egg whites
135 ml pouring whipping cream
55 gm unsweetened cocoa powder, sifted
zest of 1 orange
60 ml Cointreau
1. Preheat the oven to 150C. Grease an 8 inch cake tin, preferable a spring foam cake tin, and line the side and base with baking paper, the paper should protrude about 1 inch above the tin, (the cake rises and then collapses once removed).
2. Place the chocolate in a large stainless steel bowl and place over a saucepan of simmering water, making sure the base of the bowl does not touch the water, try to use a big bowl, to hold the whole of the cake mixture. Stir the chocolate till it melts.
3. Put the milk and yoghurt in a saucepan over medium high heat, and let it boil, switch off the heat, you will have a curdled milk mixture. Set it aside.
4. Put the eggs and the sugar for the eggs in a bowl and whisk it for 10 minutes, or until it is light and has doubled in volume, set it aside.
5. In a very clean and dry bowl, whisk the egg whites to soft peaks, and then add the sugar for the whites, whisking until soft peaks form a shiny meringue. Be careful not to over whisk. Place it in the refrigerator.
6. Whisk the cream until soft peaks form and place in the refrigerator until needed.
7. You would now have melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and cocoa powder, all ready to be mixed step by step.
8. Pour the curdled milk into the chocolate and use a whisk to mix it in. Add the orange zest and the cointreau to the chocolate here. Then add the cocoa and whisk to completely incorporate, it will be a thick blob, but make sure its smooth.
9. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding the next.A few white streak here and there, is fine, will get folded well in the next batches.
10. Lightly fold the meringue into the whipped cream, taking care not to knock out too much air. Fold this into the chocolate mix in three batches, making sure you incorporate the first batch before adding the next.
11. Using the rubber spatula, scoop the cake batter into the prepared tin, and tap it twice gently on the bench to level it out evenly.
13. Do the centre wobbling test, and take it out f the oven, let it cool for 30 minutes before removing from the tin.
Note : This is basically a cooked mousse which can be kept in an airtight container for 1-2 days and refrigerated for up to 5 days, but its the best within 4 hrs of baking. /it puffs up high during baking and the collapses once removed from the oven to form a dense centre. It would taste the best with some ice cream or whipped cream, but i didn't have any and it was simply flawless without them.
Mon, i had one of the best baking days .. and I am so looking forward to bake more .. remember the bread baking.. we have to do it sooon! Here's Mon's lovely post on the same cake, Mon i had a chinnu tear when i read it, a big tight bear hug or whatever u guys call it.. you get my feeling na :) And yes this was one of your best clicks.