This is a rich, flour-free chocolate cake that tastes like raw chocolate! With a beautiful marble pattern, it's both adorable and delicious! ♡
Ingredients
8 servings- Bitter chocolate100g
- Egg yolks3
- Egg whites3 large
- White chocolate (confectionery grade recommended)100g
- Cocoa powder30g
- ★Unsalted butter70g
- ★Sugar70g
- ★Rum1 tbsp
Directions
55 min- 1
Finely chop 100g of bitter chocolate and combine with 60g of unsalted butter. Melt smoothly over a double boiler. Line the pan with parchment paper.
- 2
Place 3 egg yolks in a bowl. While heating over a 60°C double boiler, gradually add 30g of sugar and whisk until pale.
- 3
Add the melted chocolate from step 1 and mix well, maintaining the 60°C temperature.
- 4
In a separate bowl, beat 3 large egg whites until pale. Gradually add 40g of sugar while beating to create stiff meringue.
- 5
Remove the chocolate mixture from the double boiler. Fold in the meringue in 3 portions: use a whisk for the first portion, and a rubber spatula for the remaining portions.
- 6
Sift 30g of cocoa powder and fold it into the mixture while gently deflating the meringue.
- 7
Pour the batter into the prepared pan and bake in a 160°C preheated oven for approximately 40 minutes.
- 8
Once baked, if the cake has puffed up, gently press the top. Let cool completely.
- 9
For a neat finish, level the surface by scraping off the top. Brush with 1 tbsp of rum to enhance the flavor.
- 10
Finely chop 10g of bitter chocolate and place in a bowl. In another bowl, place 100g of white chocolate. Melt both over a double boiler, adding 10g of unsalted butter to each.
- 11
Pour the melted white chocolate onto the cooled cake's surface. Drop the melted bitter chocolate in dots. Draw a knife through the pattern to create a marble design.
- 12
Let the chocolate set. Once hardened, unmold the cake and cut into pieces. A lightly warmed knife will make cutting cleaner.
- 13
Outside of summer, the cake sets adequately at room temperature. Avoid over-chilling as it becomes too firm; store in a cool place rather than the refrigerator. During summer months, refrigerate.
Tips
Thoroughly deflate the meringue to achieve a moist and dense bake. If the white chocolate hardens, warm it with a hair dryer to melt it before adding the bitter chocolate, then avoid heating afterwards.
Nutrition
Per serving- Calories380 kcal
- Protein6 g
- Fat25 g
- Carbs35 g
- Sodium0.1 g
This is a rich, flour-free chocolate cake that tastes like raw chocolate! With a beautiful marble pattern, it's both adorable and delicious! ♡
Ingredients
8 servings- Bitter chocolate100g
- Egg yolks3
- Egg whites3 large
- White chocolate (confectionery grade recommended)100g
- Cocoa powder30g
- ★Unsalted butter70g
- ★Sugar70g
- ★Rum1 tbsp
Directions
55 min- 1
Finely chop 100g of bitter chocolate and combine with 60g of unsalted butter. Melt smoothly over a double boiler. Line the pan with parchment paper.
- 2
Place 3 egg yolks in a bowl. While heating over a 60°C double boiler, gradually add 30g of sugar and whisk until pale.
- 3
Add the melted chocolate from step 1 and mix well, maintaining the 60°C temperature.
- 4
In a separate bowl, beat 3 large egg whites until pale. Gradually add 40g of sugar while beating to create stiff meringue.
- 5
Remove the chocolate mixture from the double boiler. Fold in the meringue in 3 portions: use a whisk for the first portion, and a rubber spatula for the remaining portions.
- 6
Sift 30g of cocoa powder and fold it into the mixture while gently deflating the meringue.
- 7
Pour the batter into the prepared pan and bake in a 160°C preheated oven for approximately 40 minutes.
- 8
Once baked, if the cake has puffed up, gently press the top. Let cool completely.
- 9
For a neat finish, level the surface by scraping off the top. Brush with 1 tbsp of rum to enhance the flavor.
- 10
Finely chop 10g of bitter chocolate and place in a bowl. In another bowl, place 100g of white chocolate. Melt both over a double boiler, adding 10g of unsalted butter to each.
- 11
Pour the melted white chocolate onto the cooled cake's surface. Drop the melted bitter chocolate in dots. Draw a knife through the pattern to create a marble design.
- 12
Let the chocolate set. Once hardened, unmold the cake and cut into pieces. A lightly warmed knife will make cutting cleaner.
- 13
Outside of summer, the cake sets adequately at room temperature. Avoid over-chilling as it becomes too firm; store in a cool place rather than the refrigerator. During summer months, refrigerate.
Nutrition
Per serving- Calories380 kcal
- Protein6 g
- Fat25 g
- Carbs35 g
- Sodium0.1 g
Tips
Thoroughly deflate the meringue to achieve a moist and dense bake. If the white chocolate hardens, warm it with a hair dryer to melt it before adding the bitter chocolate, then avoid heating afterwards.