Flourless Chocolate Cake 無麵粉朱古力蛋糕

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！

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Flourless Chocolate Cake
無麵粉朱古力蛋糕

Ingredients

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

材料

無鹽牛油 55克
苦甜朱古力磚 (58%或以上濃度)，切碎 140克
即溶特濃咖啡粉 1/2茶匙
雲尼拿漿 1/4茶匙
大蛋 (分開蛋白和蛋黃) 3隻
糖 2湯匙
鹽 1/8茶匙
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

Directions 做法

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.
朱古力、牛油、鹽和咖啡粉放在微波爐耐熱碗中，置微波爐中火叮溶（隔水加熱亦可），拌至混合物順滑後加入雲尼拿漿拌匀。

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.
蛋黃加一湯匙糖用電動打蛋器打至顔色轉淡及稠身，朱古力混合物分兩三次輕手拌入蛋黃糊內備用。

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. .
洗淨抹乾打蛋器配件，在另一清潔、無油無水鋼盆內放入蛋白，用電動打蛋器中速打至蛋白霜開始成形時加入餘下一湯匙糖繼續高速打至軟勾狀。

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.
取三分一蛋白霜加入朱古力蛋黃混合物中拌匀，剩餘蛋白霜分兩次輕手拌入混合至顏色均一。

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.
將麵糊倒入模具，用曲柄抹刀抹平表面，洒上可可碎豆 (可不加)，放入預熱焗爐焗至中央凝固後取出（EC焗了約20分鐘，請自行調整温度和時間），完全放涼後可脱模，室溫或冷凍後吃皆可。

Adapted from Ready for Dessert: My Best Recipes. Yields one 6-inch cake.
食譜參考Ready for Dessert: My Best Recipes，可做6吋蛋糕一個。

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