flourless chocolate & almond cake 放纵的奢华:无面粉杏仁黑巧克力蛋糕 ˚‧*♡ॢ˃̶̤̀◡˂̶̤́♡ॢ*‧˚

Cake recipe adapted & translated from The Little Teochew

Ingredients (makes an 8 inch springform cake)

200g dark, bitter chocolate
1 tbsp strong espresso coffee
1 tbsp rum or brandy * i used rum
150g caster sugar  * i used 117g organic coconut flower sugar
150g butter
100g ground almonds
5 eggs, separated
Icing sugar for dusting

食材 （可做一个8寸圆形活底烤盘蛋糕）

黑巧克力 200克
浓咖啡 1大匙
朗姆或白兰地酒 1大匙 ＊我用了朗姆酒
绵白糖 150克 ＊我用了117克有机椰子花糖
无盐黄油 150克
杏仁粉 100克
鸡蛋 5颗 （蛋黄和蛋白分开）
糖霜，收尾用

Directions/做法

– Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed
巧克力、浓咖啡、朗姆或白兰地酒、糖和黄油隔水加热。不断翻动搅拌直至变成表面闪亮质地均匀的巧克力糊。然后把大碗从炉灶上移开、拌匀

– Add the ground almonds and mix well. Beat in the egg yolks, one by one
倒入杏仁粉，搅拌均匀，然后（一颗一颗）加入蛋黄

– Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest
蛋白打成颜色苍白质地浓厚的程度，取几勺蛋白霜加入巧克力湖、轻拌；然后将剩余的蛋白霜分次翻拌入蛋黄湖

– Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180°C for 40 to 50 mins
面糊倒入事先涂抹黄油和撒了面粉的8寸圆或四方形烤盘，送入预热至180摄氏度烤箱烤 40-50分钟

– Leave to cool before removing gently from the tin, and dust with icing sugar to serve
完全冷却后，脱模，撒上一层糖霜即可享用

Personal notes/温馨小贴士:

– i made a 6 inch springfoam cake and 3 cupcakes. 6 inch cake was baked for 40 mins, and cupcakes were baked for 25 mins
我做了一个6寸圆形蛋糕和3个杯子蛋糕。6寸蛋糕烤了40分钟、杯子蛋糕烤了25分钟

– i frosted the cakes with chocolate ganache and topped with sprinkles
蛋糕淋上了温热的巧克力淋酱。巧克力淋酱凝固前，撒上了巧克力碎粒

Chocolate ganache recipe adapted & translated from Nigella’s

100g dark chocolate
25g butter
60ml milk

巧克力淋面酱

黑巧克力 100克
黄油 25克
牛奶 60毫升

Directions/方法

– melt (as you wish), cool & whisk. pour over cake
食材混合后融化、待凉与搅拌后，淋在蛋糕上即可

Pollution index: 210 (very unhealthy – back to beijing… the city that you can smell)