Flourless coffee and chocolate cake

Flourless coffee and chocolate cake

Recipe by @mieldecocomx

Ingredients

· For the cake

45gr of unsalted butter

80gr of 60% Cacao chocolate from CULTO, chopped

80gr of 70% Cacao chocolate from CULTO, chopped

6 large eggs, separated, at room temperature

1 cup of sugar

4 tablespoons of soluble coffee

2 tablespoons cocoa powder

1/4 teaspoon salt

1 tablespoon vanilla extract


· For the caramel

60gr of butter

1/2 cup of sugar

1/4 of cup of whipping cream

1/4 teaspoon sea salt


Preparation

1. Preheat oven to 175º
2. Cover a 9-inch diameter round breakout pan with parchment paper.
3. Melt chocolate butter in the microwave every 30 seconds. Check and stir at each interval to see that it does not burn.
4. Beat the egg yolks with 1/2 cup sugar on medium-high speed, until pale and thickened.
5. Add the coffee, cocoa and salt; and beat for 1 more minute.
6. Add the vanilla extract and the melted chocolate, beat for 1 more minute.
7. In another bowl, beat the egg whites at medium high speed, when they begin to foam, gradually add the remaining 1/2 cup of sugar.
8. Increase the temperature and continue beating until stiff (the whites must be firm and when lifting the blender rods they must be rigid).
9. Incorporate the chocolate mixture into the whites in three parts.
10. Transfer to the pan and bake for 35 to 40 minutes.

Meanwhile, prepare the caramel

1. In a skillet over medium heat, add the sugar. When it starts to melt, stir it until it dissolves.
2. When it has dissolved, add the butter, stirring until just incorporated.
3. Take off the heat and add the cream. Stir and add the salt.
4. Let stand before use.

Take the cake out of the oven, let it cool completely in the mold before unmolding. Serve with the caramel.


And ready to enjoy!