Flourless Moist Chocolate Cake / Gluten Free / No Flour

120g dark chocolate

30g unsalted butter

melt the chocolate over hot water (70 - 80C)

30ml milk

separate 4 eggs

whisk the egg whites with a pinch of salt until foamy

add 50g sugar gradually in 3 batches

whip the egg yolks with 1 tsp vanilla extract until pale and fluffy

combine the egg yolks and melted chocolate

add 1/3 of the egg whites and fold to combine

fold with the rest of the egg whites

bake at 170C for 20 - 25 minutes

let it cool down completely

to make the chocolate cream, add 90g heavy cream into 150g dark chocolate

melt it completely

add 330g whipped cream (whip up 300g heavy cream with 30g sugar), fold 1/3 of the whipped cream into the melted chocolate first

when combined, fold with the rest of the whipped cream

trim edges of the cake

cut it into 3 pieces

apply cocoa syrup, please check the description for the recipe

chocolate cream

smooth the surface and repeat with the other 2 layers

let it set in the fridge for 3 hours

bloom 9g gelatine powder with 45ml cold water for 10 minutes

add 115g sugar into the saucepan

add 50g cocoa powder and mix well

85ml water

85g heavy cream and mix well again

bring the mixture to aboil over medium heat

turn off the heat, let it cool down for a couple of minutes

add bloomed gelatine while the mixture is still hot and mix gently to dissolve

sift it through a fine mesh strainer to remove lumps and big bubbles

cover and let it cool down for about 1.5 - 2 hours (to 30C)

trim sides of the cake

the chocolate mixture is about 28 - 30C when pouring

sift it again just right before using

stir it gently, avoid creating bubbles

pour it over the chilled cake

after glazing, let the cake set in the fridge for 30 minutes before cutting

dip the knife into hot water and clean it dry with paper towel before cutting for a smooth cut

edible gold leaves

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