This flourless chocolate cake is going to amaze all your friends and will definitely beat any chocolate craving!
Ingredients:
For the cake:
- 3/4 cup of dark chocolate chunks
- 1/2 cup of butter, unsalted
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1/2 cup of cocoa powder
- 3 eggs yolks
- 3 egg whites
- 2 tbsp of coffee
To decorate:
- 3 cups of hazelnut spread
- 3 wafers
- 4 Ferrero Rocher, optional
Instructions:
For the cake:
- Preheat the oven to 180 degrees C.
- Doing the double boiler method, melt the dark chocolate chunks and butter together. You can also do this in the microwave but it is important to heat the chocolate for 20 seconds, stir the mixture and keep following the same steps until completely melted. Avoid heating the chocolate more than 20 seconds at a time or you’ll burn it.When the chocolate butter mixture is melted, set aside to cool down.
- In a large bowl, whisk the egg whites until fluffy. The best way to achive the perfect texture is using an electric mixer for 5-8 minutes. If you don’t have one then you can do it by hand for about 12 minutes, it is a great excersize for your arms!
- In a separate bowl, combine the egg yolks, both kind of sugar, cocoa powder and brewed black coffee. Combine by hand or with an electric mixer on low speed.
- Add the egg whites into the second bowl and use a spatula to fold them into the cacao mixture. Try no to deflate the chocolate batter.
- Grease an 8 inch round pan or line it with some parchment paper.
- Pour the chocolate cake batter and bake it for 10 minutes.
- Take the cake out of the oven, tap twice the pan into a flat surface to break air bubbles and bring it back to the oven for another 20 minutes.
- When ready, let it cool down before start to decorate.
To decorate:
- Spread the hazelnut spread all over the top of the cake.
- Cut the Ferrero in half or into tiny pieces and place them on top of the cake.
Add wafer crumbles to have an extra texture!