Thursday, 4 February 2016

Flourless Caramel Chocolate Cake

This cake is filthy. It is utterly, shamelessly dirty. It is debauched, debased and borderline depraved. It is wanton, it is lubricious and it is downright DELICIOUS. Sitting somewhere between a cake and a creme caramel this devil balloons up in the oven like an enormous souffle, before sinking back down on itself and setting to the most decadent treat you can imagine. So no matter how wholly you prepare yourself, how assiduously you gird your loins, nothing will quite prepare you for this naughty treat!

Prep time: 25 Mins
Baking time: 55 Mins
250g Milk Chocolate (I used Valrhona Caramelia)
250g Unsalted Butter
6 Large Eggs (Separated)
250g Light Muscovado Sugar
1tsp Vanilla Extract

Chocolate first! Gently melt together the chocolate and butter, either over a bain marie or in the microwave if you are confident in your timings. Once both have melted together, stir and set to one side to cool slightly. At the same time preheat the oven to 170C/325F/Gas 3, grease a deep 20cm loose bottomed tin and double line completely with baking paper.

In a fresh bowl whisk together the egg yolks, sugar and vanilla extract until glossy and just starting to pale. Add the cooled melted chocolate/butter and keep whisking to combine. In a fresh, clean bowl whisk the egg whites until voluminous and stiff, then fold through the mixture one spoonful at the time, ideally with a metal spoon or silicone spatula. Be gentle with this and take your time.

Once the egg whites have been thoroughly folded through you should be left with a smooth, pale golden cake batter. Pour this into your prepared tin and bake in the oven for around 55 minutes, until risen to a fat dome and just starting to crack on top. When you are happy the cake is baked remove from the oven, leave to cool in the tin, then place in the fridge for 1-2 hours to settle back down and set firm.

Once set remove from the tin and peel off the baking paper. All finished!

No comments:

Post a Comment