Parisian Amour Flourless Chocolate cake

Just too delicious.  The recipe is from ‘French Ties’ by Jane Webster and I found it beckoning to me in Gourmet Traveller Magazine.

Whilst the recipe is simple, it does require care to achieve the sublime indulgence. I prefer weight measuring rather than cups for accuracy here.   The flavour of the chocolate and butter influence the final result so it is worth using quality ingredients for this recipe.

Preparation   15 - 20 minutes

Cooking          20 - 25 minutes

Ingredients

125 gram quality Unsalted butter – softened and cubed

200 gram quality Dark Chocolate – I used Callebaut 70% callets

100 gram caster sugar – sifted to remove any lumps

Small Pinch of sea salt flakes (this is my addition – original recipe does not use this)

50   gram cocoa powder -  though I prefer to only use 40 gram  - sifted to remove any lumps

3 eggs – lightly beaten

For dusting:  Icing sugar OR  Sugar Snow  OR cocoa powder  OR edible silver stars

Method

Grease and carefully line 20cm cake tin (this is one time I take care lining the cake tin properly).

I use a 20cm tin with a removable base.

For the mixing, I use a large, deep pyrex bowl and a Stab mixer with a whisk attachment.  I find this gives me more visual accuracy and quick control of the mixing rather than using a Bench electric mixer.

Recipe says to  Preheat the oven to 180oC. 

Although I find I only need to preheat mine to 170 oC.  

(for mine - that is on the Fan Assist mode, NOT fan forced).

Melt the chocolate and butter very gently until just melted.  You can either use the bowl over a saucepan of simmering water on the stove, being careful not to get any water in the chocolate. 

Or, you could melt together using the microwave set at 30% power and stop/start until just melted.  Don’t walk away - or it will seize and be awful.  Regular gentle rocking of the bowl helps to mix.

Never use a wooden spoon to stir chocolate as it retains moisture – a heatproof silicone spatula is fine.

Once the chocolate and butter are melted together, it should be just warm but not overly hot.

Add the sugar and whisk to remove any graininess.

Add the cocoa and salt and do a small whisk to combine.

Now add the eggs and whisk again.  The batter will be thick but retain some air.

Gently pour the batter into the prepared tin and very gently smooth the top.

Bake for 20 minutes.  Original recipe says 25 minutes, but you will need to see what works for your oven.  Cake is ready when it springs back when lightly touched in the centre.

I find 20 minutes results in a slightly ‘fudgy/brownie’ type middle of the cake – a little soft.  If you prefer a firmer result then aim for 22 – 25 minutes depending on your oven. 

Allow to cool in the tin on a cake rack for at least 15 minutes.

Remove – very carefully – allow to cool a little and place in an airtight container.

It will dry out if left out for too long.

Decorate as desired and serve with raspberry coulis, whipped vanilla cream or mascarpone.

                                     Enjoy!   Colleen