6

Serves / Makes

Cooking Time:

< 90 min

Cooking Style:

Oven

Ingredients


Flourless chocolate cake:
80 g chocolate, finely chopped
125 ml LANCEWOOD® Mascarpone
80 ml sugar
5 ml vanilla essence
2ml salt
2 large eggs
75 ml cocoa powder, sifted

Meringue:
3 large egg whites
125 ml castor sugar
A pinch of salt
5 ml vanilla essence
5 ml vinegar
10 ml cornflour
80 g dark chocolate, chopped

Method


Flourless chocolate cake:
Preheat the oven to 175°C and line a 20 cm cake pan with baking paper. Do not trim the edges.

Melt the chocolate and mascarpone together in the microwave at 30 second intervals. Stir after every internal – this should take about 1 minute. Stir until smooth.

Pour into a large bowl and whisk in the sugar, vanilla essence and salt. Whisk the eggs in a separate bowl and add it to the chocolate mixture. Mix until smooth.

Add the cocoa powder and whisk until well blended. Pour into the prepared cake pan and bake for 18 minutes.

Meringue:
Start with the meringue about 8 minutes before the cake comes out of the oven.

Beat the egg whites until soft peaks forms. Add the sugar, salt and vanilla essence.

Beat until glossy and soft peaks forms. Add the vinegar and cornflour and blend in.

Melt the chocolate and leave to cool slightly. Remove the cake from the oven.

Working quickly, fold the chocolate into the meringue to create chocolate streaks. Spoon on top of the cake and spread out.

Return to the oven and bake for a further 20 minutes. Leave to cool before lifting it out of the pan.

Cool completely and remove baking paper. Serve with a dollop of Mascarpone.

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