The Little Teochew has such high regards of this cake that I could not resist from trying. Besides that, there are also raving reviews about this cake by Times Online.
So although it was almost midnight, I set my mind to bake the cake as it was the only free and peaceful time to myself.
I separated the 5 eggs cold from the fridge and then set them aside. (It is easier to separate eggs when it is cold)
Melt the chocolate, butter, rum, sugar and salt.
Once out from the oven, my heart skipped a bit when I saw the cake. The top of the cake looks a little too dark. I was so afraid that the top has burnt. However, the cake cracked quite nicely and the sides came out nicely from the springform pan.
Look at the texture of the cake at the sides.
After dusting some icing sugar, I cut two small slices out to have a taste.
And to my delight, the top of the cake was not burnt at all. I guess it was just a minute away from being burnt. :P
The taste is moist and nice with a crisp top, almost like the Classic Chocolate Torte that I baked not too long ago. However, it has a very nice nutty flavour from the ground almonds that I feel is almost unique. The ground almost plays a significant role in making this cake such a nice one.
Please pardon the photos, taken at very bad lighting and also bad photography skills. :)
A definite must try recipe. :)
Recipe: Flourless Chocolate and Almond Cake (copied directly from The Little Teochew)
(from Times Online)
Prep: 20 min
Cook: 50 min
* I would highly recommend using a springform cake pan or removable-bottom cake pan to bake this.
- 200g dark, bitter chocolate (I used Tudor Gold's 55% Dark Chocolate, which is not very dark)
- 1 tbsp strong espresso coffee (I omitted this)
- 1 tbsp rum or brandy (I used rum)
- 150g caster sugar (I reduced the sugar to 130g)
- 150g butter (I used unsalted)
- 100g ground almonds
- 5 eggs, separated
- Icing sugar for dusting
- Pinch of salt
1. Melt the chocolate, coffee, rum or brandy, sugar and butter (and salt, if using) in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed.
2. Add the ground almonds and mix well. Beat in the egg yolks, one by one.
* Unless you can't take nuts, you must include the almonds! The nutty flavour brings out another dimension against the smooth chocolate. Amazing.
3. Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. (Let me clarify for those who are unclear: add whites to chocolate, not the other way around._
4. Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C/Gas 4 for 40 to 50 mins (less if you like it fudgey, more if you like it cakey).
5. Leave to cool before removing gently from the tin, and dust with icing sugar to serve.