NO SUGAR ADDED AND FLOURLESS CHOCOLATE CAKE RECIPE
Music: Shenandoah – American Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I’d like to share with you an extremly delicious cake recipe, it tastes like cooled-chocolate souffle. I recommend to use a springform pan for this recipe. And I should mention that, it is normal for this cake to shrink as it cools. Using a smaller pan results in a thicker layer of cake batter, while using a larger pan results in a thinner layer of batter.
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200 gr. (7 ounces) bitter chocolate (broken into pieces)
100 gr. (3.5 ounces) unsalted butter (cubed)
4 eggs (at room temp)
4 tbsp grape molasses
3 tbsp kaymak (or clotted cream or creme fraiche)
1 tsp instant coffee
1-2 tbsp hot water
A pinch of salt
1 tbsp lemon juice
1 tbsp cacao
1 package vanilla sugar or 1 tsp vanilla extract
Preheat oven to 160C (320F) and grease a springform pan.
I use a 26 cm. (10 inches) pan.
Wrap the pan with aluminum foil on the bottom and up the sides.
Place cake pan in a larger pan, set aside.
Combine coffee and 1-2 tbsp hot water, mix and set aside.
Put the chocolate and butter in a heatproof bowl to melt.
For the benmari method: place the bowl over a saucepan of simmering water and leave to melt slowly, making sure the bottom of the bowl is not touching to water.
Or, microwave the bowl for 30 seconds, mix then repeat the same, until melted.
Mix well then add the coffee and molasses.
Sift 1 tbsp cacao and 1 package vanilla sugar (or add 1 tsp vanilla extract) mix.
Add 3 real tablespoonful kaymak into the cake batter, mix and set aside.
Separate the egg whites from the yolks.
Put the yolks into a small bowl and the whites into a big bowl.
Add a pinch of salt and 1 tbsp lemon juice into the whites and beat using a mixer on medium, to make a very stiff foam, for about 2 minutes.
Transfer the cake batter into a big bowl and beat.
Add egg yolks one at a time, beating well after each addition.
Then add the egg whites in three batches.
Using a wire whisk, beat after adding the first batch and lighten the batter.
Mix the second batch gently.
Then add the last batch, using a rubber spatula fold the cake batter very gently and patienly.
Transfer the batter into the cake pan.
Tap a few times, to eliminate air bubbles from cake batter and smooth the top gently.
Fill the larger pan with hot water, until you reach the halfway up the sides of the cake pan.
Bake in the preheated oven for about 25-30 minutes.
If you insert a toothpick into this cake, it would come out wet, because the chocolate is melted.
You may check if the edges of the cake pulling away from the edges of the pan.
Let cool for about 5 minutes then remove the side of the springform pan.
Let cool to room temp.
You may serve the cake on its own or with any sauce you like, whipped cream, ice cream or powdered sugar etc… Whatever your heart desires.
I usually serve it with my homemade-sugar free jam and pistachios.
You can find the link for my sugar free jam recipe in the description box, down below this video.
Cover and refrigerate the cake for at least 4 hours or overnight.
Then slice and enjoy.
READY 🙂 Thank You For Watching!
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