A treat for the eyes and the taste is absolutely divine.This dense and fudgy flourless chocolate cake is easy to make and the perfect dessert for birthdays, or any celebration. It is the best chocolate cake recipe. The best part is how SIMPLE and EASY it is to make. This is chocolate lovers dream come true!!!
This is a Sanjeev Kapoor exclusive recipe.
Preheat oven to 180° C. Grease a square baking tin with some butter and dust with some flour.
Melt dark chocolate on a double boiler. Add butter and mix well. Remove from heat and bring down to room temperature.
Take egg yolks in another bowl. Add ¼ cup + 2 tablespoons castor sugar and whisk well with an electric beater till the mixture is pale, fluffy and is of ribbon consistency.
Beat egg whites in a third bowl with an electric beater. Add ¼ cup castor sugar gradually and whisk till medium peaks appear.
Add melted chocolate mixture gradually into yolk mixture and mix well. Add ⅓ of egg white mixture and fold in gently. Add remaining egg white mixture and mix well. Transfer the batter into the greased tin and tap gently.
Place the tin in the preheated oven and bake for 30-40 minutes. Remove from oven and cool.
To prepare chocolate garnish, spread melted chocolate on an acetate sheet and level it out. Set aside to cool. Transfer the sheet on a tray and refrigerate for 1 minute.
Remove the chocolate sheet from the refrigerator. Lightly heat the edges of a medium size cookie cutter and cut out roundels.
To prepare espresso anglaise, heat cream in a small deep non-stick pan. Add castor sugar and bring to boil. Slit a vanilla pod and add to pan.
Take egg yolks in a bowl. Add some cream mixture and mix well. Add yolk-cream mixture to the remaining cream mixture in the pan, place the pan back on heat and cook for 1-2 minutes. Strain in another bowl.
Take coffee powder in a small bowl. Add 2-3 tablespoons hot water and mix well.
Add the coffee mixture to yolk-cream mixture and whisk well. Refrigerate to chill.
Add whipped cream gradually to coffee anglaise and fold in well and fill it in a piping bag.
Demould the cake, halve horizontally and trim off the edges. Cut each halved cake into 3 different sized roundels using medium, small and smaller sized cookie cutters.
Line individual wine glasses with smaller cake roundel and pipe out coffee anglaise on top. Repeat with this with small and medium cake roundels.
Place one chocolate garnish on top and dust some cocoa powder on top.