I baked this lovely chocolate cake before going to Wales.
I was so excited about the trip so I didn't get to share this on my blog.
Sometimes when you see a recipe you know you have to make it.
This was one of those, but I totally forgot I have saved this recipe so I would bake it next time.
The problem with my ever growing library, I just have too many recipes on my baking list & I can only make one at a time.
I saw the recipe from a good looking chinese website.
I then found out the recipe is originated from Martha Stewart.
I guess everyone knows who she is:)
I've purchased an iPad app 'Martha Stewart Makes Cookies' when it's on offer, it is gorgeous!
Though I haven't tried any of the recipe, it's fun browsing the pages & seeing the videos.
Back to the cake, the cake is flourless, rich & smooth.
I baked the meringue a bit longer as I wanted a crispy topping to add contrast with the soft & smooth chocolate cake.
It tasted divine & I was happy to have tried it out :)
Recipe (6 square):
adapted from Martha Stewart
65 g unsalted butter
75 g sugar
3 eggs (L), separated
170 g dark chocolate (72%)
1 1/2 tsp instant coffee
1 1/2 rum
1/8 tsp salt
Preheat oven to 170C & line a 6" square loose base pan with parchment paper.
In a large bowl, whip the butter & sugar until pale & fluffy (approx. 3-4 min).
Add egg yolks, one at a time, beating well after each addition.
Add the melted chocolate, coffee, rum & salt, fold until combined.
In another large bowl, whip up egg whites, fold 1/3 into the chocolate batter.
Fold in the remaining eggs whites & pour into the prepared pan & bake for 20 min.
60 g dark chocolate (72%), chopped
60 g hazelnut, toasted & skinned & roughly chopped
1 1/2 tsp cornstarch
2 egg whites (L)
60 g sugar
While baking the cake, make the meringue.
Combine the chopped chocolate, hezelnut & cornstarch.
In a large bowl, whip the egg whites with sugar until stiff (approx. 7-8 min).
Fold in the hazelnut mixture.
Remove the cake from oven & let it stand for 10 min.
Spread the meringue mixture on top of the cake & careful not to deflate the meringue.
Return to the oven & bake until the meringue is lightly browned & crispy (25-30 min).
Remove from the oven, let stand for 10 min before demoulding.
Cooling on a wire rack for 30 min.
Dust with cocoa powder, slice & serve!