This is one of Cindy Koo's cake recipes which is flourless and using less butter. She uses ground almonds as rich and fragrant substitutes for plain flour. The cake is dense, soft and moist. It's delicious with chocolate flavour and not too sweet. The original recipe has extra coating of melted chocolate but I omit it. The total butter used in the original recipe is 130 gm butter.
[uses 7" square loose base tin]
Ingredients for Yolk Mixture
100 gm butter [original recipe uses 115 gm]
100 gm castor sugar [original recipe uses 130 gm]
4 egg yolks
250 gm ground almond
130 gm cooking chocolate - melted
Ingredients for Egg White [Meringue]
4 egg whites
20 gm castor sugar [I used 1 tbsp]
- Beat butter and castor sugar until light and fluffy. Add in the egg yolks one at a time and beat well after each addition.
- Add in the ground almonds and melted chocolate. Mix well and set aside
- In another clean bowl, whisk egg whites with sugar until soft peaks formed [glossy looking]. Fold is 1/2 a portion into chocolate mixture. Mix well and fold in the balance egg white until well incorporated but be careful not to deflate.
- Pour into a greased and lined square baking tin.
- Bake cake at 180 degrees C for 55-60 minutes.
- Remove and leave cake to set and cool for 20 minutes before turning out to cool completely on wire rack.
I'm submitting this to Aspiring Bakers #22: Lightened Up Cakes [August 2012] hosted by Qi Ting At A Dessert Diet.