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11
NM 38980 - 120501
Assembly page 11/40
Fax +1 305 430 9692
Flourless Coffee & Chocolate Cakes
For approx. 24 cakes
7 tbsp. butter
1 cup dark chocolate chips
1 ½ tsp. espresso coffee powder
1 tsp. vanilla extract
1 cup almonds (finely ground)
¾ cup sugar
4 eggs, separated
Vegetable oil for greasing (or oil
spray)
Cocoa powder to dust
Instructions:
•
Melt the dark chocolate chips and the butter together in a bowl
using the bain-marie or microwave method, making sure the
chocolate does not come in contact with water. Stir well to
combine, and then leave to cool.
•
Stir in the coffee powder, the vanilla extract, the ground
almonds, and sugar. Mix well until incorporated.
•
Add the 4 egg yolks and beat in the chocolate mixture until
perfectly incorporated.
•
In a separate bowl, whisk the 4 egg whites with an electric
beater, until they form stiff peaks.
•
Fold the egg whites very carefully with a whisk into the mixture
(Start with 1/3 of the white eggs, whisk in and then add the other
2/3). Do not over mix!
•
Pre-heat the Brownie Maker, and after oiling the cooking plates,
add the mixture in each cavity (do not fill over ½ or 2/3 full).
•
Close the lid and cook for between 6-7 minutes, before checking
if ready with a toothpick. These cakes remain a bit sticky.
•
Remove the cakes from the plates and allow them to cool on a
wire rack.
•
Repeat the process until the mixture is used up.
