Among the several flourless chocolate cake recipes I’ve tried, David Lebovitz’s Racines Cake is the winner. The inspiration of his cake came from a chocolate cake recipe he found on the men’s washroom wall at the Parisian restaurant Racines (he tells about his story here). The cake is as fudgy as a brownie yet has a smooth and creamy mousse texture. More importantly, it contains so much less butter and sugar than a regular brownie! I found it tastes even better if you let it rest in the fridge overnight. The original recipe yields a 9-inch cake. I halved his recipe to fit my small household. Other changes I’ve made include the use of instant coffee powder, which is more handy, and vanilla bean paste. I have also reduced the sugar level to only two tablespoonfuls, one tablespoon each for whipping the egg whites and egg yolk. The addition of the crunchy cocoa nibs contrasts nicely with the smooth texture of the cake. Cocoa nibs are roasted cocoa beans made into pieces. Unprocessed cocoa beans taste very bitter so do not sprinkle too much over the top of the cake.
EC試過了幾個無麵粉朱古力蛋糕食譜，比較喜愛的可算是David Lebovitz的Racines蛋糕。這個他在巴黎Racines餐廳男洗手間牆上發現的食譜朱古力味濃得像brownie，質感卻又幼滑如慕斯，最重要是比brownie少很多牛油和糖（關於他發現食譜的故事可以到這裡）！EC覺得蛋糕冷藏過夜後吃風味更佳。 因為家中只有幾個人，所以EC的配方是原食譜九吋蛋糕的一半份量，食譜改用了雲尼拿漿和較方便的即溶咖啡粉，糖量亦減到兩湯匙，一湯匙糖打發蛋白，一湯匙糖打發蛋黃。蛋糕上甘香的可可碎豆(cocoa nibs)與軟滑的蛋糕是不錯的對比配搭，可可碎豆是碎粒狀的烤可可豆，未經加工處理成為朱古力的可可豆比較苦，所以千萬別貪心加太多呢！
Flourless Chocolate Cake
55 g unsalted butter
140 g bittersweet chocolate (58% or higher), chopped
1/2 tsp instant espresso powder
1/4 tsp vanilla bean paste
3 large eggs, separated
2 Tbsp sugar
1/8 tsp salt
1 to 2 Tbsp cocoa nibs (optional)
Unsalted butter and unsweetened cocoa powder, for preparing the pan
苦甜朱古力磚 (58%或以上濃度)，切碎 140克
大蛋 (分開蛋白和蛋黃) 3隻
可可碎豆 (cocoa nibs) 1-2湯匙，可不加
無鹽牛油和無糖可可粉 (塗模用) 適量
Preheat the oven to 350 °F (175 °C). Line the bottom of a 6-inch cake pan with parchment paper. Butter the sides of the pan then dust it with a bit of cocoa powder. Tap out any excess.
焗爐預熱350 °F (175 °C)，6吋模具底部放牛油紙，內側抹牛油溶液後篩上一層可可粉，將剩餘的可可粉拍走。
Place chocolate, butter, salt, and espresso powder in a microwave-safe bowl. Heat in the microwave with medium powder until the mixture is melted (this can also be be done in a double boiler). Mix until smooth then stir in the vanilla bean paste.
With a hand mixer fitted with the whip attachment, whisk together the egg yolks and 1 tablespoon of sugar until the mixture is light and creamy. Fold in the melted chocolate mixture in two to three batches then set aside.
In another clean, dry bowl and with a clean whip attachment, whisk the egg whites on medium speed until they begin to hold their shape. Add the remaining 1 tablespoon sugar and whisk on high speed until the whites hold soft peaks. .
Fold 1/3 of the whipped egg whites into the chocolate-yolk mixture. Fold in the remaining whites in two batches until no visible streaks of egg whites remain in the batter.
Pour batter into the prepared pan. Smooth top with an offset spatula then sprinkle with the cocoa nibs (if using). Bake in preheated oven until the cake feels just set in the center (it took about 20 minutes in my oven. Please adjust time and temperature accordingly). Let cool completely before unmolding. This cake can be served at room temperature or chilled.
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