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Always Good, Always Sweet

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Always Good, Always Sweet

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Disclamer

Flourless chocolate cake

Recipe by Gabriella Esposito

Ingredients :

  • 300g dark chocolate, roughly chopped
  • 225g salted butter
  • 2 Tbsp cocoa powder
  • 200g Selati Caster Snow
  • 1 tsp vanilla extract (or 1 Tbsp brandy)
  • 2 Tbsp coconut flour
  • 120g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tsp xantham gum (optional)
  • 6 eggs, seperated
  • 1 whole egg

 

Chocolate Ganache:

  • 100g dark chocolate, roughly chopped
  • 150ml cream
  • 1 tsp unsalted butter

 

  • 80g lightly toasted almonds, to serve

Methods :

  • Place chocolate, butter and cocoa powder into a bowl over simmering water and melt slowly.
  • Once the chocolate has melted, remove from the heat and stir in vanilla extract/ brandy, coconut flour, ground almonds, bicarb and xantham gum.
  • Allow to cool slightly while you grease and line your 22cm cake tin and preheat oven to 175 degrees C.
  • In a large mixing bowl, beat egg whites until stiff.
  • Place egg yolks and the whole egg into the chocolate mixture and beat until just combined.
  • Fold in the egg whites until just combined (do not overwork as you will lose the air/ volume needed to assist with rising)
  • Transfer mixture into prepared cake tin and bake for 40 minutes. Turn off oven and allow to cake to sit for a further 10 minutes to set.
  • Remove from the oven and allow to cool fully before transferring to a serving plate.
  • To make ganache, place chocolate into a heatproof bowl and place cream into a saucepan. On a medium heat, bring the cream to a simmer and then pour over chopped chocolate and butter. Allow to sit for 30 seconds before whisking together to form a smooth ganache. If you find the consistency too runny, then pop into the fridge for 15 minutes to set.
  • Serve with melted chocolate ganache and lightly toasted flaked almonds.


Flourless chocolate cake