I know it may seem like all I ever do is bake sweet things (mostly chocolate sweet things) and eat them, but I really don’t… I do love to bake, but generally I only make decadent things like this for special occasions, like Mother’s Day or birthdays or when friends come to visit. And I only eat a tiny bit – there’s always plenty of people willing to help eat it. And I tweak them to make them healthier. So I hope you’ll excuse me for posting another one, and I promise to post something healthier next time!
This is my take on the classic French flourless chocolate, coffee and almond cake. I love it, because it’s grain free, and I love nut flour cakes as they stay moist for days. I made mine with walnuts instead of almonds – you could use almonds, walnuts or hazelnuts, and pecans would probably work well too. Unlike my Flourless Pecan Cake, however, this one isn’t a light cake – it’s a dense, fudgey cake, delicious for dessert with some berries and maybe a drizzle of cream (cashew cream, for me!)… And just for fun, you can also make mini Flourless Espresso Cakes like these ones I made for my friend’s ‘birthday cake’, covered in chocolate ganache. She loved them!
Note: You can find vanilla powder for this recipe in my online store!
- 5 egg whites
- a pinch of cream of tartar
- 100g raw walnuts or almonds or hazelnuts
- 150g Rapadura
- 200g dark, bitter chocolate
- 2 Tablespoons very strong espresso coffee, liquid not instant (or 3 Tablespoons instant coffee)
- 1 tsp rum or brandy essence (or a tablespoon of the real thing)
- 150g butter or coconut oil
- 5 egg yolks
- Preheat oven to 180 degrees C (350 F). Butter (or grease with coconut oil) a 20cm round cake tin, sift cocoa over the butter so cake won't stick, and set aside.
- Insert the butterfly into the Thermomix bowl and whip the egg whites and cream of tartar on speed 4 until stiff - about 3 minutes. Set aside and clean out Thermomix bowl, drying well.
- Grind up nuts on speed 9 until fine - don't overdo it, or they'll be too oily. About 8-10 seconds should be enough. Set aside.
- Grind up Rapadura until fine, about 30 seconds on speed 9.
- Add the chocolate, broken into pieces, and grind on speed 9 until fine.
- Add coffee, essence, and butter/ghee and melt at 50 degrees, 3 minutes, speed 2.
- Add ground nuts and mix well on speed 5 for 10 seconds.
- With motor still running on speed 5, add the egg yolks one at a time, mixing well between each one.
- Add a couple of spoonfuls of the beaten egg whites to the mixture and mix in on speed 3. Scrape mixture into a large bowl, and gently fold in the rest of the egg whites with a rubber spatula.
- Turn mixture into the prepared cake tin and bake for 40 - 50 minutes, or until a skewer inserted into the cake comes out clean. Leave to cool before removing from cake tin. Don't worry if the crust cracks and collapses a bit, that's normal.
- Dust with a little powdered rapadura to serve (milled in the Thermomix, speed 9) and top it with some raspberries and mini rapadura-sweetened choc chips, if you like! Or just serve with cashew or coconut cream.
Before folding in egg whites
After folding in egg whites