65% Flourless Chocolate Cake

Posted by: AUI

Flourless chocolate cake made with 54% Vanda couverture.

Active Time

0 Hour
7 Minutes

Total Time

0 Hour
17 Minutes

Assembly

4.8 oz 65% Bletia Bittersweet Couverture Coins 135 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

4.8 oz Butter 135 g Butter

10.6 oz Egg yolk 300 g Egg yolk

2.6 oz Granulated sugar 75 g Granulated sugar

7.9 oz Egg white 225 g Egg white

2.6 oz Granulated sugar 75 g Granulated sugar

Melt the couverture coins and butter together and set aside. Combine the yolks and the first amount of sugar together in the bowl of a stand mixer and whip until it forms ribbons.
In a clean bowl, make a meringue with the egg whites and the second amount of sugar. Fold the meringue into the yolk mixture followed by the melted chocolate mixture.
Spread the batter onto a sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set.