Almost Flourless Bittersweet Chocolate Cake

“Chocolate is natures way of making up for Mondays”
Anonymous

Almost Flourless GF Bittersweet Chocolate Cake … just one of those thoughts you wake up with and possibly one of the easiest cakes to bake. One of the most indulgent as well, if you love intense, deep, dark chocolate that is. The cake tastes better the next day as it chills in the fridge, and the flavours mature.Sorry I keep going missing from the blog ever so often. Life seems to be on some kind of race track. Even though I don’t feel like I’m doing much, the months are galloping by. Bat an eye lid and you’re into the next month. I have dozens of unposted blogs in my drafts folder, all waiting in the sidelines for want of images to be processed. I promised myself in the beginning of the year that I would be better organized, blog more often, and what not.Clearly that didn’t happen! It’s simpler bakes like this that I feel the immediate need to share, like something that everyone should bake. It uses kitchen staples, minimal ingredients, is minimum fuss and quite delicious to serve up. If you don’t have ground oats, use normal ones. The texture might vary slightly. If you don’t have oats at all, think different flours. Wholewheat flour {aata} will work if GF is not your concern. Alternatively, you could use buckwheat flour {kuttu ka aata}, amaranth flour {rajgira}, even almond meal or walnut meal. If using different flours, please begin checking for doneness 45 minutes after you pop the cake in. Different flours, nut meals etc have different liquid absorption ratios. We wouldn’t want an over baked, or for that matter, an under baked cake, would we? Baking with alternate grains and nut meals is always fun. Here’s a  Chocolate Walnut Gateau I baked with walnut meal and oats a short  while ago for Fit Foodie. It’s gluten free and quite moorish. You can find the recipe here. This Almost Flourless Bittersweet Chocolate Cake is a twist on the first cake I ever baked for Saffola Oats at FitFoodie.in, one that was shot for Food Food channel too. The engagement was one of the best I had as it’s pushed me to experiment like never before. The collaboration continues and is a really enjoyable one.

[print_this]Recipe: Almost Flourless GF Bittersweet Chocolate Cake

Summary: Almost Flourless Bittersweet Chocolate Cake … one of the easiest cakes to bake. One of the most indulgent as well, if you love intense, deep, dark chocolate that is. The cake tastes better the next day as it chills in the fridge, and the flavours mature.

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

• 210g bittersweet couverture chocolate {70%}
• 90g unsalted butter
• 100g brown sugar
• 25ml honey
• 5eggs, separated
• 1 tsp pure vanilla extract
• 20g good quality cocoa powder
• 20g oatmeal
• 15g brown sugar for top

Method:

1. Preheat the oven to 160C. Line the base of an 8″ dessert ring {or loose bottomed tin} with parchment paper, then wrap foil around.
2. Place chocolate and butter in a heatproof bowl and simmer over boiling water until the chocolate has melted {else microwave for one minute at a time on high}. Whisk until smooth.
3. Whisk in the brown sugar, honey, vanilla extract  and egg yolks.
4. Fold in the cocoa powder and oatmeal.
5. Beat the egg whites until stiff. Fold in 2 tbsp to loosen the chocolate mixture, then fold in half of the remaining beaten whites, then the rest.
6. Turn batter into prepared tin, tap gently to level out, sprinkle over the remaining 15g of sugar.
7. Bake for 45 minutes to one hour, or until done. Tester should come out clean.
   
8. Allow to cool completely in tin.
9. Serve with salted butter caramel sauce, unsweetened single cream, ice cream, seasonal fruit or as is.
10. The flavours mature after the cake sits overnight.

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