This flourless nama choco cake is incredibly moist and rich! The beautiful marble pattern makes it perfect for special occasions — you'll want to make it again and again! ♪
Ingredients
6 servings- Bitter chocolate100g
- Unsalted butter60g
- Egg yolks3
- Sugar30g
- Egg whites (medium)3
- Sugar40g
- Cocoa powder30g
- White chocolate (confectionery grade recommended)100g
- ★Unsalted butter10g
- ★Bitter chocolate10g
Directions
80 min- 1
Finely chop 100g of bitter chocolate and melt it together with 60g of unsalted butter over a double boiler until smooth. Line the cake pan with parchment paper.
- 2
Place 3 egg yolks in a bowl, add 30g of sugar, and whisk over a 60°C double boiler until the mixture turns pale and creamy.
- 3
Add the melted chocolate from Step 1 and mix well while keeping the double boiler at 60°C.
- 4
In a separate bowl, beat 3 medium egg whites until foamy. Gradually add 40g of sugar and continue beating until stiff peaks form to make a firm meringue.
- 5
Remove the chocolate mixture from the double boiler. Fold in the meringue from Step 4 in 3 additions — use a whisk for the first addition and a rubber spatula for the second and third.
- 6
Sift in 30g of cocoa powder and mix thoroughly, deflating the meringue bubbles as you go.
- 7
Pour the batter into the prepared pan and bake in a preheated oven at 160°C for about 40 minutes.
- 8
Once baked, if the top has domed, gently press it down and allow the cake to cool completely in the pan.
- 9
Trim the surface to level it for a clean finish. If desired, brush the top with rum to enhance the flavor.
- 10
For the topping, finely chop ★10g of bitter chocolate and place it in a small bowl. Put the 100g of white chocolate (confectionery grade recommended) in a separate bowl, add ★10g of unsalted butter, and melt both chocolates over a double boiler.
- 11
Pour the melted white chocolate over the cooled cake, then immediately dot the melted bitter chocolate on top. Use the tip of a knife to swirl a marble pattern.
- 12
Let the chocolate set at room temperature. Once firm, remove from the pan and cut into portions. Warming the knife slightly will give you clean slices.
- 13
Outside of summer, the cake sets well at room temperature. Avoid over-chilling as it can become too hard — store in a cool place rather than the refrigerator. In summer, refrigerate for storage.
Tips
Thoroughly deflating the meringue bubbles is key to achieving a dense, moist texture. If the white chocolate solidifies before you finish the marble pattern, gently warm it with a hair dryer to re-melt it before adding the bitter chocolate — but avoid reheating once the bitter chocolate has been added.
Nutrition
Per serving- Calories441 kcal
- Protein6.3 g
- Fat29.2 g
- Carbs38.3 g
- Sodium0.1 g
This flourless nama choco cake is incredibly moist and rich! The beautiful marble pattern makes it perfect for special occasions — you'll want to make it again and again! ♪
Ingredients
6 servings- Bitter chocolate100g
- Unsalted butter60g
- Egg yolks3
- Sugar30g
- Egg whites (medium)3
- Sugar40g
- Cocoa powder30g
- White chocolate (confectionery grade recommended)100g
- ★Unsalted butter10g
- ★Bitter chocolate10g
Directions
80 min- 1
Finely chop 100g of bitter chocolate and melt it together with 60g of unsalted butter over a double boiler until smooth. Line the cake pan with parchment paper.
- 2
Place 3 egg yolks in a bowl, add 30g of sugar, and whisk over a 60°C double boiler until the mixture turns pale and creamy.
- 3
Add the melted chocolate from Step 1 and mix well while keeping the double boiler at 60°C.
- 4
In a separate bowl, beat 3 medium egg whites until foamy. Gradually add 40g of sugar and continue beating until stiff peaks form to make a firm meringue.
- 5
Remove the chocolate mixture from the double boiler. Fold in the meringue from Step 4 in 3 additions — use a whisk for the first addition and a rubber spatula for the second and third.
- 6
Sift in 30g of cocoa powder and mix thoroughly, deflating the meringue bubbles as you go.
- 7
Pour the batter into the prepared pan and bake in a preheated oven at 160°C for about 40 minutes.
- 8
Once baked, if the top has domed, gently press it down and allow the cake to cool completely in the pan.
- 9
Trim the surface to level it for a clean finish. If desired, brush the top with rum to enhance the flavor.
- 10
For the topping, finely chop ★10g of bitter chocolate and place it in a small bowl. Put the 100g of white chocolate (confectionery grade recommended) in a separate bowl, add ★10g of unsalted butter, and melt both chocolates over a double boiler.
- 11
Pour the melted white chocolate over the cooled cake, then immediately dot the melted bitter chocolate on top. Use the tip of a knife to swirl a marble pattern.
- 12
Let the chocolate set at room temperature. Once firm, remove from the pan and cut into portions. Warming the knife slightly will give you clean slices.
- 13
Outside of summer, the cake sets well at room temperature. Avoid over-chilling as it can become too hard — store in a cool place rather than the refrigerator. In summer, refrigerate for storage.
Nutrition
Per serving- Calories441 kcal
- Protein6.3 g
- Fat29.2 g
- Carbs38.3 g
- Sodium0.1 g
Tips
Thoroughly deflating the meringue bubbles is key to achieving a dense, moist texture. If the white chocolate solidifies before you finish the marble pattern, gently warm it with a hair dryer to re-melt it before adding the bitter chocolate — but avoid reheating once the bitter chocolate has been added.