Flourless dark chocolate cake
6
Easy
20 minutes
45 minutes
"I've always been a fan of Vaux-le-Vicomte, Versailles’ less famous but equally beautiful sister. On a trip there with my daughters, we met the real countess! We chatted about our shared passion for food and she offered me a recipe for a cake that was made for all the children at Vaux-le-Vicomte on their birthdays – a royal tradition! The cake was flourless and perfect for Passover. Since then, the royal cake of Vaux-le-Vicomte always graces our Passover table!" - Karen Schneid, confectioner, @oohlalaconfectionery
Ingredients
Method
- 500 g 70% dark chocolate
- 100 g butter
- 4 free-range eggs, separated
- 1 t vanilla extract
- 1 t baking powder
- 100 g sugar
- berries, for serving
- chocolate curls, for serving
- whipped cream, for serving
Method
Ingredients
1. Preheat the oven to 180°C and grease 2 x 18 cm cake tins. Melt the chocolate, then remove from the heat. Add the butter, egg yolks, vanilla, baking powder and sugar.
2. Beat the egg whites until they form stiff peaks. Fold the whites into the chocolate mixture. Bake for 45 minutes. Decorate with berries and chocolate curls and serve with whipped cream.
Cook’s note: If the cake sinks because it’s not evenly cooked, serve it as a dessert with spoons. It might look less presentable, but is still just as delicious.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom
I don’t actually think that’ s great for Pesach because it is leavened with baking powder.. or I’m a coocoolooloo jew,
Hello. According to our research, baking powder is allowed, but there is some debate around this. Technically, it’s only leavened goods that are the result of fermentation (as with yeast baking) that are forbidden on Passover. Baking powder is a chemical leavening agent so they are not in the regular category of “leaven” goods if one is going to abide by technicalities. But it’s best to ask an expert or spiritual leader if you are unsure. Annzra Denita Naidoo – Online Editor