Flourless Chocolate Cream Cake
Made this a while ago for a good friend’s birthday. Rich, creamy and light this made a fairly epic birthday cake. The flourless chocolate sponge is easy to make with only 3 ingredients; eggs, sugar and cocoa. I filled this with a white chocolate ganache infused with freeze-dried fruits (happened to be that the only white chocolate i could find had fruit in it) but you could fill it with fresh or frozen fruits too to give a tart slice through the creaminess. And as the name suggests this was then smothered in cream and chocolate shaving. Only downside is it goes far too quickly! oh and may be the calories but we wont think about that now….
150g Caster sugar
50g Cocoa powder
White Chocolate Ganache Filling
200g White Chocolate
50g Dark Chocolate (grated)
1. Preheat the oven to 180C . Grease two 20cm sandwich tins and line with greaseproof paper/baking parchment (if you only have one 20cm sandwich tin, like me, then you can just divide the cake ingredients by two and bake one cake at a time)
2. To make the cake start by separating the eggs, place the white in a clean bowl and whisk till stiff. With the yolks beat them with the castor sugar untill pale and thick, then add in the cocoa powder to the yolks and beat this lightly.
3. Gently fold egg whites into the chocolate yolks in three parts, use a metal spoon. Once combined pour the mix into the prepared tin/s and bake for 10-15 mins. They should be slightly shrunken and springy to the touch. Leave to cool slightly then strip off the paper base.
4. while waiting for the cake to cool make the ganache. Break up the chocolate into small pieces and place in a bowl. Bring the cream to the boil then immediately pour over the chocolate, leave for a min then stir till melted. Leave to cool slightly then spread on one layer of the cake to 1 cm away from edge.
(optional) add berries to the ganache filling e.g. cherries, raspberries, strawberries, blueberries, blackberries…
5. Place the other cake on top of the filling. Whip the cream untill it is firm then spread all over cake, sprinkle all over with grated dark chocolate.
Be classy! Serve it on a paper plate!
I’m thinking of adapting this cake into a low carb, sugar, dairy and gluten-free cake. It’s on the drawing board anyways, but if anyone knows how I could do that nad still make it tasty I’d love your advice :) Thanks x