I like them a lot. This cake I made a few months ago remains one of my favourites.
Because you, see, once you take the flour out of the cake, it doesn't really rise a lot. Which results in a dense and rather heavy cake.
Heavy in a good way - you get a mouthful of deep, dark chocolate.
You'd probably noticed that I have not been posting much chocolate bakes in the last couple of weeks, so yes, I was suffering a little.
I know I say this a lot, but if you are going to make a chocolate cake, then you need to get your hands on the best chocolate you can find. There really isn't much point in eating the calories and not getting your fix. Very pointless. So make sure you go buy a good quality chocolate for this cake!
Here are the step-by-step photo-instructions on how to make this cake.
Start by melting the chocolate and butter in a bowl that has been placed over a ban marie.
In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the sugar gradually, beating continuously until stiff peaks form.
Allow the cake to cool completely before removing from the tray.
To make the icing, whisk the cream cheese (at room temperature) with the icing sugar until smooth.
If it lasts that long, that is!
Flourless Chocolate Cake with Matcha Cream Cheese Icing
Adapted from raspberricupcakes
For the cake:
85g (6 tbsp) unsalted butter, plus more for greasing pan
225g (8 ounces) semi-sweet chocolate, finely chopped - I used Valrhona 70%
6 large eggs, separated
100g (1/2 cup) caster sugar
For the icing:
125g cream cheese, at room temperature
187.5g (1 1/2 cups) icing sugar, sifted1 teaspoon matcha (green tea) powder
For the cake:
1. Start by melting the chocolate and butter in a bowl that has been placed over a ban marie.
2. Continue stirring until everything has melted.
3. Using the paddle attachment of the mixer, mix on low speed until the chocolate has cooled a little.
4. Add the egg yolks and continue mixing.
5. The chocolate will become gritty. It is okay. The chocolate will become smooth again. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until soft peaks form. Add the sugar gradually, beating continuously until stiff peaks form.
7. Use a whisk to beat one-third of the egg whites into the chocolate mixture. It is okay to be a bit violent.
8. Add the remaining two-thirds of the egg whites. Using a spatula, gently fold into the chocolate mixture.
9. Pour the batter into a lined and greased 9-inch Springform pan.
10. Bake at 135°C for 45 to 50 minutes, or until the cake pulls away from the sides of the pan. Allow the cake to cool completely before removing from the tray.
To make the icing:
1. To make the icing, whisk the cream cheese (at room temperature) with the icing sugar until smooth.
2. Add the matcha, and continue whisking until combined. If you prefer a strong taste of matcha, simply add more matcha.
3. Place the icing on the cake. Use a spatula to spread the icing evenly.
4. The cake is very, very moist.
Note: The cake should be served at room temperature. It can be kept in an air-tight container in the fridge for several days.