Flourless cake
Ingredients
- 200 g couverture chocolate
- 100 g white sugar
- 5 eggs
- 50 g olive oil
Method
Line a baking pan with parchment paper.
Preheat oven to 160C degrees.
Seperate the eggyolks from the 4 eggs and throw the one whole together with the yolks.
Cut the couverture into pieces and melt in a bain marie or in microwave.
After melting my chocolate, add slowly by stirring the olive oil.
Let the chocolate cool.
In the bowl with egg whites, add 20g of sugar and whisk into a thick meringue.
In the bowl with eggyolks add the remaining 80g and whisk them until they are fluffy.
Add the melted chocolate to the bowl with the yolk mixture and mix with a silicone spatula or a large spoon.
At this stage I can add grated mint candy (I will give you the recipe soon).
After the chocolate is homogenized, gradually add the meringue.
Spread the mixture to the baking pan and bake for 35 minutes at medium heat (about 160C degrees).
Allow to cool in room temperature.
Ideally it should stay for one night and be decorated the next day.
Usually a biscuit crust is created after baking.
If you want the surface to be smooth you can remove it, otherwise this crust is crunchy and do not throw it away.
Here I show you how it is when I have removed it.
Once removed, it can definitely be used for garnish or you can enjoy it as a light cookie.
To decorate:
Whisk a heavy cream (about 200g) with some sugar in a whipped cream.
Decorate with whipped cream and with everything else you can imagine and serve.
Easy and delicious dessert which you’ll love.
Nutritional information per 100 g
Energy / calories: 376.84 kcal
Proteins: 6.78 g
Carbohydrates: 39.1 g
Fat: 22.58 g
