The best part about this fruitless cake is that it doesn't need any other flour. It’s just the perfect cake with zero flour. Cocoa and egg powder provides all the desired layers and textures. This is what I often make for dinner guests or friends. It can be done ahead of time with a little effort. Gluten-free guests can still enjoy it, and most importantly, when I go to the mass just before serving, it causes oh and ah.

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This cake is the key to not baking too much. To make the cake soft and fluffy, it should take about 35 minutes to bake, the notch will form on top and the center will feel stiff.

The spring pan makes it much easier to remove from the pan. This is a more delicate cake, so it is not recommended to fry outside the standard cake pan. If you don’t have a spring pan and prefer to bake it in a standard round cake pan, let the cake cool completely before flipping over a plate or cutting board. Since it will be on top of the ganache, I recommend turning the cake upside down without turning it over again.

Material

For cake
  • Cooking funky
  • 6 oz bitter chocolate, roughly chopped
  • 1/2 c. (1 stick) butter, cut into the large piece
  • 1 teaspoon instant espresso powder
  • 1/4 c. Hot water
  • 1 c. Zinc sugar
  • 4 large eggs
  • 3/4 c. Unsweetened cocoa powder (especially Dutch-process)
For the masses
  • 1/2 c. Heavy cream
  • 1 c. Semiotic chocolate chips

instruction

  1. Grease a preheated oven 350 ° and an 8 '' spring pan with cooking spray.
  2. Make the cake: Fill a small saucepan with half the water over medium heat and bring to a simmer. Place the chocolate and bitter butter in a heat-resistant bowl and place it on top of the finger pot, making sure that the water does not touch the bottom of the bowl. Stir the chocolate and butter together until completely melted. Remove the bowl from the pan and turn off the heat.
  3. Dissolve espresso powder in hot water. Add sugar and espresso to the melted chocolate and stir well, then add the eggs and stir to combine.
  4. Bata Pala and bake in the prepared spring tin until medium and thin, about 35 minutes until ready.
  5. Allow the cake to cool for 15 minutes, then remove the sides of the springform pan. Let it cool completely.
  6. In between, make ganache: Boil a heavy cream in a small saucepan mer chocolate chips Place in a heat-resistant bowl, pour hot cream over chocolate chips, leave for 1 minute and stir.
  7. Place the ganache on the cake and smooth it with an offset spatula. Keep it in the refrigerator until set, about 10 minutes if desired.
  8. Top with raspberries ready to serve.