Flourless chocolate cake with chai whipped cream

Name: Flourless chocolate cake with chai whipped cream
Total time: 90 min
Yield: 8 servings
Ingredients: 120 grams butter; 1.5 Tbsps chai spice; 0.25 tsps cream of tartar; 6 free range eggs; 1 Tbsp flour; 50 g cane sugar; 1 tsp instant coffee powder; 8 servings powdered sugar; 8 Tbsps bittersweet chocolate; 1 tsp vanilla extract; 357 ml whipping cream

Indulge in a decadent Flourless Chocolate Cake With Chai Whipped Cream. This dessert is perfect for gluten-free diets and special occasions like birthdays or anniversaries. It provides a delicious twist with the addition of chai spices in the whipped cream. Enjoy a rich and satisfying treat that covers 8% of your daily vitamins and minerals.

Ingredients

butter

120 grams

chai spice

1.5 Tbsps

cream of tartar

0.25 tsps

free range eggs

flour

1 Tbsp

cane sugar

50 g

instant coffee powder

1 tsp

powdered sugar

8 servings

bittersweet chocolate

8 Tbsps

vanilla extract

1 tsp

whipping cream

357 ml

Method

Preheat the oven to 375 degrees F.
Place an 8-inch springform pan on a sheet of parchment paper and draw a circle around the circumference of the pan. Then cut the circle out.
Place in the springform pan and butter the pan.
Add 1 T flour and tap out any excess.Melt the chocolate and butter in a heatproof glass bowl, as well as the 8 T of sugar, if using unsweetened sugar as I did in a double boiler. Reserve the 1/3 cup of sugar until later. Set aside chocolate and butter mixture to cool slightly, about 5 minutes.In a separate small bowl, combine the 4 egg yolks, dissolved coffee and vanilla extract and whisk until just blended.
Combine this yolk mixture with the chocolate mixture whisk until well blended.In a very clean, large glass bowl beat the 4 egg whites on medium-high and add the cream of tartar or lemon juice and beat until soft peaks form. This should take about 3 minutes. Beat another minute while slowly adding the 1/3 cup of granulated sugar. Then beat 1 more minute. The whites should be stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture in 3 different batches until no white streaks remain.
Pour the cake batter into the prepared springform pan and smooth the top.
Bake in the oven on a center rack for about 20 minutes. The cake is done when a knife inserted comes out clean.
Transfer to a wire rack and let cool for at least 1 hour. Run a knife along the edge of the pan to loosen the cake and then release the sides of the springform pan and lift off. Use a spatula to separate the cake from the bottom and lift off the parchment paper.In a clean glass bowl, whip the whipping cream until it starts to form peaks and add the chai and powdered sugar. Continue to whip until soft peaks form. Do not over whip or it will turn into butter.
Serve with a dollop of chai-spiced whipped cream.

Nutrition:

457 kcal

Carbs

25 g

Fat

37 g

Protein

6 g

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