Flourless Chocolate Cake
A rich flourless chocolate cake of three chocolate sponge layers sandwiched with a chocolate custard cream and decorated with toasted almonds.
Ingredients
| 125 g cow's | Butter (for the sponge) |
| 125 g | Sugar (for the sponge) |
| 125 g | Chocolate (for the sponge) |
| 4 whites + 4 yolks | Eggs (for the sponge) |
| 4 | Eggs (for the cream) |
| 125 g | Sugar (for the cream) |
| 125 g | Chocolate (for the cream) |
| 125 g | Butter (for the cream), well beaten |
| 150 g | Almonds, peeled, toasted and chopped |
Instructions
- For the sponge, first beat the butter with the sugar and add the melted, slightly cooled chocolate. Stir with a wooden spoon and add the egg yolks one by one, beating well after each. Finally fold the mixture with the egg whites beaten to stiff peaks.
- Divide the mixture into 3 equal parts and bake each one separately in a tray lined with baking paper or greased and lightly floured. Cool the sponges and sandwich them with the cream, which is prepared as follows:
- Beat the eggs with the sugar in a bowl over a bain marie on the stove on low heat. Remove when a light and smooth cream forms and stir with the melted chocolate and butter.
- Decorate the cake with almonds, and you can also sprinkle them between the sponges.