I was thinking and missing a friend of mine this week, its kind of strange that when friends move away how inevitable it is that the friendship suffers despite promises that it won’t. Life goes on they get busy, we get busy, and then you don’t really know them anymore. But anyway, before I actually started my Baking Business, I used to make the greatest flour-less cake, especially for my friend. It’s only 6″ but it’s so decadent, and everyone I’ve passed the recipe on to makes it for their special occasions, and usually tell me about their event. I made this cake for its size, how easy it is to transport, and although tiny, a small piece is all one needs, so it was the perfect cake for my “Y” friend’s birthday, as most people had a piece without feeling guilty after their workout, hence it was a perfect Birthday treat and I made it for her every birthday for the next 4 years, so I nicknamed it the “Chocolate Birthday Card”. I’d like to share it with you, so you can have a go-to-special-occasion cake.I just realized that the only photo I have is one that has Raspberries and Fresh Cream on top, which only enhances this precious little nugget.
Here it is: Flourless Torte or Chocolate Birthday Card
85g unsalted butter
115g semisweet chocolate (the best you can afford)
3 large eggs, separated
65g light brown sugar
1/2 teaspoon of good vanilla extract
1/2 teaspoon of fleur de sel (if you’re able to get it, its so worth it), or flakey salt like Maldon Salt is equally great.
Pinch of ground cinnamon
Preheat oven to 350/175 degrees, grease with butter and line a 6″ springform pan with parchment paper and set aside. In a small saucepan and on a medium to low heat, melt butter until it starts hissing, little brown bits start forming, and it starts to smell nutty. Remove from heat and add chocolate, stirring very carefully, until smooth and melted, set aside. Because there is no flour, the rise must come from the eggs, so (because I hate doing dishes) first I whisk the egg whites and salt together, with an electric hand mixer, until it reaches firm peaks, set aside. Next use same hand mixer to mix brown sugar, egg yolks, and vanilla until batter resembles ribbons, add the pinch of cinnamon and cooled chocolate mix, and then with a rubber spatula, fold in (slowly) the egg whites, until just combined, be very gentle here as you don’t want to knock the air out of the batter. Pour the contents into the lined pan, and bake for 20-23 minutes until a toothpick or skewer comes out clean. The cake will have a dome, when it first comes out of the oven, but it won’t last, and will subside as the cake cools. After 10 minutes remove carefully from the springform pan and then cool completely on a wire rack, removing the parchment before transferring to a serving plate. The cake can be dusted with icing sugar, and or served with the berries and cream. Enjoy with your favourite people, they will be your new bff’s. I also added a candle.
If you use this recipe, please let me know, and also if you have any questions I will promise to help you figure it out.