Flourless cakes are especially made for people with gluten intolerance. However, they are equally delicious and healthy at the same time . Eggs proves to be the binding agent to form this yummy and moist chocolate cake full of decadence.
- Water- ½ cup
- Salt- ¼ tsp
- Sugar- ¾ cup
- Eggs- 6nos
- Dark chocolate – 1 cup
- Icing sugar-for dusting
- Butter -1 cup
- Chocolate syrup -1 tsp
Preparation time: 60 minutes
1). To commence baking, preheat oven to 300°F.
2). Grease the baking tin with butter.
3). Heat a pan and dissolve water , sugar, salt.
4). Melt the dark chocolate in a double boiler .
5). In a another bowl, blend butter and add the liquid chocolate .
6). Incorporate the dissolved mixture of water, sugar & eggs. Slowly add in the eggs one at a time.
7). Pour in the batter into the greased tin & place this into another tin with warm water added half-way. This avoids burning , and helps create a steam like environment for baking.
8). Bake for 45 minutes. Although the cake would still look moist , prick it to check if it comes out with a gooey texture.
9). Remove the tin, on completion of baking. Chill it over night .De-mould the tin by placing it in hot water.
10). Serve it as a chilled cake or a warm one, & a dusting of icing sugar or a drizzle of chocolate syrup or whipped cream , vanilla ice cream.
I love French flourless chocolate cake for it's own sake. It's a wonderful rich flavor.
Opera cake can easily be made gluten-free (as it's an almond flour sponge with just a little wheat flour in the standard recipe).