Tuesday, January 10, 2012


I'm always skeptical with anything that deviate from the norms. We know flour is an important ingredient for cake, and how could a cake stand without flour. I just learned about different types of flour and their functions and now I am going to bake a chocolate cake without flour ????

Seriously it can be fact it's simply easy and fast. I saw this flourless chocolate orange recipe in Nigella Lawson fabulous. First I thought that I wanted to adapt Nigella's flourless chocolate orange cake recipe but then when I saw that I need to boil the orange for 2 hours to make the orange puree, it pulled me back..there's no way I'm gonna wait for 2 hours to prepare the I dropped the idea and look for other recipe. I found this in and made some adjustment by adding orange juice and orange zest..,.....OMG this turned out AWESOME moist and so kind of cake and I'm glad I followed my instinct to try this.

The cake can be served both warm or chilled (and is excellent both ways), so you can prepare it at the last minute before serving or well in advance.
6 large eggs, room temperature
12 ounces dark chocolate
 1/4 cup orange juice
1 tbsp orange zest
1.5 cups sweetener (I used Ideal)
1.5 sticks butter-(3/4 cups)

Preheat your oven to 325, and grease and dust a 9″ springform pan with cocoa powder.
In a bowl or stand mixer, add your room temp eggs and sweetener. Beat on high for 8 minutes or so, or until super fluffy and thick and pale yellow in color.
While the eggs are doing their thing, melt your chocolate and butter in the microwave. Start with it going for a minute, stir, and melt in 30 second intervals until just melted. Mix, and set aside and wait for your eggs.
When your eggs are done, pour in your chocolate mixture. FOLD them together until dark brown in color. This will take a few minutes since the eggs are so fluffy. Once combined, pour into your orange juice and orange zest mix well and finally pour mixture into spring form pan, and bake for about 60 minutes or until a cake tester/toothpick comes out clean (or fudgy, but not wet).  Depending on your oven, it may take more or less time, so you may want to check your cake at 45 minutes just to be safe.
Cool, and place into the fridge. Top with chocolate ganache

Macam-macam ya kalau dah kreatif..chocolate cake tanpa tepung...chocolate cake tanpa telur...aduh tak terkejar dibuatnya..kalau tak cuba nanti ketinggalan pula..Pula tu nampak sedap..mana mungkin menolaknya. Mula-mula bagi orang yang baru nak belajar baking ni terasa pelik juga..baru faham tentang tepung dan peranan tepung,...tiba-tiba hendak buat kek tanpa tepung..tak ke pelik namanya??? Memanglah pelik.....Pelik lagi bila ramai yang cuba...dan akan jadi pelik kalau saya tak cuba.....jadi kena beranikan diri untuk mencuba. Di rumah buah oren bergolek-golek tak diusik budak-budak jadi saya olah sedikit resipi asal dengan masukan sedikit kulit oren dan 1/4 cawan jus oren..cuma hendak dapatkan perisanya aje,  kalau tak dimasukkan pun tak apa.

Flourless Chocolate Orange Cake ini sebenarnya dipopularkan oleh celebrity chef Nigella Lawson tetapi memandang resipinya memerlukan kita merebus buah oren selama 2 jam untuk dijadikan puri...maka awal-awal lagi saya sudah angkat tangan...tak sanggup. Kemudian saya ingat hendak gunakan method orange blended cake.. hendak blendkan semua bahan..udah..saya tak suka rasanya pula..kadang-kadang termasuk urat-urat oren tu rasa payau jadi cancel juga...method kedua..last-last saya ambil method paling simple ambil jus dan kulitnya...jadi juga..sedap juga...dan habis juga. Memang sedap kek ini mudah membuatnya, terasa chocolatenya dan paling best cukup moist...paling sedap makan semasa ia masih panas lagi..kalau diletakkan whip cream lagi sedap. Saya cuma sapukan selapis chocolate ganache nipis aje... hem lepas ni hendak try eggless pula.

Next Post - Breakfast Menu


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