Flourless Chocolate Cake with Profiteroles

Sometimes you want to have a piece of chocolate cake that doesn’t take much effort yet still delivers a much needed chocolate punch. This flourless chocolate cake from MarthaStewart really is the business.

I couldn’t decide what to make for the final of The Croc Bake Off and I wanted to make something that was both simple to make and impressive. After deciding that I wanted to make something topped with profiteroles I knew I wouldn’t have the time to make my Dr Pepper cake, especially as P and I new parents to a Dandie Dinmont puppy named Dougal. I knew that I’d want to come home from work and play with him rather than stand in the kitchen all night.

As usual, I spread my baking over a couple of evenings making the profiteroles first and storing them, unfilled, in an airtight container. The following night I made the flourless cake and then put the two together at the office the next morning. Fortunately Dougal is more interested in sleeping than much else at the moment so I had time to make the salted caramel sauce and chocolate sauce as well.

Ingredients:

85g unsalted butter cut into pieces

227g dark chocolate 70% as a minimum, chopped finely

6 large eggs separated

112g caster sugar

Icing sugar for dusting

Sweetened whipped double cream for serving

Instructions:

Preheat the oven to 135C and prepare a 9in spring-form pan with butter or cake release spray.

1. Place the butter and chocolate into a microwave safe bowl and melt in 30-second intervals. Stir the mixture between each time until completely melted. Let this cool for around 5 minutes, or while you whip up the egg whites, and then stir in the egg yolks.

2. In a mixing bowl beat the egg whites with the whisk attachment until soft peaks form. Then gradually add the sugar a tablespoon at a time and continue to beat until the eggs are glossy and hold a stiff peak.

3. Using a large spatula, take a large spoonful of the egg whites and mix them into the chocolate mixture until combined. Then add in the rest of the egg whites and fold in gently in stages until combined.

4. Pour the batter into the prepared pan and smooth out the top with the spatula. Bake until the cake pulls away from the sides of the pan 40 – 50 minutes. Place on a wire rack and let cool completely before removing from the pan.

You can either dust this with icing sugar and serve with the sweetened cream or pile profiteroles on the top and drizzle with salted caramel and chocolate sauce.

Salted Caramel Sauce

Salted caramel is one of those taste sensations of salty and sweet that my American palate absolutely adores. I put it up there with the highlight of eating pancakes with syrup with the maple syrup oozes on the plate, covering the smoky, salted bacon.

A key feature of my Dr Pepper and salted caramel cake, I will find any excuse to pour this unctuous liquid over almost any treat. Most recently I've used it to pour over my cream filled profiteroles.

Making salted caramel can seem intimidating because it involves using a cooking thermometer but it really is simple and straightforward to make, although it does require close watching to ensure it doesn't burn. I use Martha Stewart's recipe and have converted into metric, which I prefer to use.

Ingredients:

800g caster sugar*

240g golden syrup

225g cold unsalted butter cut into pieces

470ml double cream

60ml water

1tsp salt

You can halve the recipe very easily depending on what you need it for.

Instructions:

1. Combine the sugar, golden syrup, and water in a medium sized heavy bottomed pan and set it over a medium/high heat. Cook without stirring until the mixture becomes a dark amber colour and all of the sugar crystals have melted. This will take around 15 minutes.

 

2. Remove from heat and slowly pour in the cream because it will splutter and splatter and it really burns if it splashes on you. Stir the cream and sugar mixture until smooth - it will be lumpy at first and then it will smooth out, and then return to the heat and insert a cooking thermometer and cook until it reaches 114C or 338F. This usually takes around 10 minutes over a medium/high heat. Take care with the heat since it could bubble over if you don't have a deep enough pan.

 

3. Once the caramel has reach 114C remove from the heat and stir and pour into a clean glass bowl stirring the salt through. I often use salted butter and omit the salt at this stage and it works just fine. Let it cool  in the bowl for 15 minutes.

4. Gradually add the pieces of butter and mix it in thoroughly before adding the next piece. Once you have added all of the pieces of butter you can leave the caramel to cool in the bowl or pour into a jar.

The caramel will last about a week in an airtight container in the refrigerator. Warm up slightly in the microwave so you can pour it over your favourite cakes, cookies, ice cream or just spoon it straight from the jar to your mouth.

*You can use regular sugar but it might take a little bit longer to melt since the crystals are larger.