Hello everyone! My name is Natalia, and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to make a flourless chocolate cake.
The cake is very tasty, delicate, richly chocolate, chocolate lovers will certainly like the cake.
I am often asked in the comments to make a cake without flour, butter and cream. This cake is exactly like that - without flour, butter and cream.
Preparing the cake is quick and easy enough.
In the recipe I use Schogetten chocolateDark dark portioned.
I really like this chocolate. Never in my recipes Schogetten chocolateDark did not let me down.
You can watch a step-by-step video recipe in my video below
Let's cook
- Melt in a microwave or water bath 150 grams of dark chocolate with 50% cocoa
We leave the melted chocolate on the table.
- 6 eggs must be divided into whites and yolks
Next, the dough is prepared quickly enough, so do not forget to turn on the oven and heat up to 180 degrees.
- Pour the proteins into a deep, clean, dry bowl
- Add a pinch of salt
Begin to beat at a low mixer speed
When the proteins beat into a foam, gradually add 60 grams or 3 tbsp. tablespoons without top sugar.
We continue to beat at a low mixer speed.
When the sugar has dissolved, gradually increase the mixer speed to maximum. And at the maximum speed of the mixer, beat the proteins until stable peaks.
- Pour 6 yolks into a clean dry bowl
- Add 40 grams or 2 tbsp. tablespoons without top sugar
Beat at the maximum speed of the mixer.
The sugar should completely dissolve, the egg mass of the luminosity should approximately double in volume.
- Add 10 grams or 1 tbsp. a spoonful of sifted cocoa
Stir until smooth.
- Add previously melted chocolate
Stir until smooth.
Then gradually add whipped proteins into the dough.
Add some protein, and gently combine with the dough in a circular motion.
It is not necessary to mix for a long time so that the proteins do not settle.
Once the mass is homogeneous, enough.
We transfer the dough to a baking sheet covered with parchment paper and evenly level it over the entire surface.
I made bumpers so that the dough does not spread during baking, and I bake a 32 x 32 cm cake.
We remove to bake in an oven preheated to 180 degrees for 13-15 minutes, my dough was baked for 14 minutes.
We take the finished cake out of the oven and leave it to cool on a wire rack to room temperature. The cake cools down quickly enough.
Cut the cake into 4 pieces with a hot knife.
The dough is wet, as it consists of chocolate, traces of the dough remain on the knife, as it should be.
Let's prepare the cream
Melt in a microwave or water bath 150 grams of dark chocolate with 50% cocoa
Leave the melted chocolate on the table.
- To 300 grams of soft pasty cottage cheese without grains or cream cheese
- Add 30 grams or 3 tbsp. spoons without topped sifted cocoa
- 100 grams or 5 tbsp. no topped spoons of powdered sugar
- 300 grams of sour cream, I have sour cream with a fat content of 20%, you can take more fatty sour cream
Stir at low speed of the mixer until smooth and airy.
- Add melted chocolate
Stir at low speed of the mixer until smooth.
The cream is ready.
Sour cream in this recipe can be replaced with thick fatty natural yogurt without additives.
Soft pasty cottage cheese without grains, you can easily and simply make from kefir.
How to cook cottage cheese, see my video below
Put the first cake on a plate.
Install a detachable mold with acetate film.
- Divide the cream into 4 parts visually and cover the cake with 1/4 of the cream
We level evenly.
- Cover with the second cake
The cake is very tender, we take it gently from below.
If you need to fix the corners, then it is better to do it with a knife.
- And so, alternating cakes and cream, we form a cake
Cover the cake with cling film and put it in the refrigerator to stabilize for 2-3 hours. If desired, you can make a cake in the evening and put it in the refrigerator overnight.
We release the finished cake from the mold and the acetate film.
You can decorate the cake as you wish.
Ingredients designed for cake size 16 by 16 cm, height 6.5 cm, weight 1350 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Chocolate biscuit
150 grams chocolate with a cocoa content of 50%
6 eggs
100g (5 st. tablespoons without top) sugar
10 grams (1 tbsp. spoon without top) cocoa
Pinch salt
Chocolate cream
300 grams soft pasty cottage cheese without grains
or cream cheese
300 grams sour cream
or thick natural yogurt without additives
100g (5 st. spoons without top) powdered sugar
30 grams (3 tbsp. spoons without tops) cocoa
150 grams chocolate with a cocoa content of 50%