Flourless Chocolate Cake
Ingredients: 16 oz dark chocolate
1.5 sticks of butter (12 tbsps)
1.5 cups of light organic brown sugar
3 quarters of a cup of very strong coffee
1 tbsp of vanilla extract or seeds from 3 beans
1 tbsp of almond extract
2 to 4 tbsps unsweetened cocoa powder
1 half cup walnuts
fresh mint leaves
edible flowers optional for decoration
Click below for recipe!
Preheat the oven to 350. Line two cake molds (I used loaf pans), 1 smaller than the other, with buttered parchment paper. Boil water in a pan, place a bowl in water. Break the chocolate in small pieces, put in the bowl to melt, add a little water and stir. When melted add butter in cubes. Turn flame off. Pour in strong coffee gradually, add vanilla extract and cocoa powder. Separate egg whites from yolks. Put a pinch of salt in the whites and beat them firm. Beat yolks and sugar mixture until pale yellow and fluffy. Add the yolk mixture to chocolate mixture, gently stirring it in. Then fold in the whites gently. Pour in the pans. Bake up to 1 hr. and 15 mins. on oven middle rack in center. When you stick a knife in middle it should be moist. Cool the cake down. On a cake plate, sprinkle cocoa powder. Gently turn over the bigger cake and place on plate. Sprinkle with crushed walnuts. Press smaller cake on top. Cut out the mint leaves to spell a message for your celebration. Decorate with edible flowers, here nasturtiums and squash bloom. Decorate with mint sprig. Cool in fridge. If you leave it there overnight, add flowers before serving, Enjoy!