Unfortunately, it’s an adapted recipe…but doesn’t it look lovely! I can’t wait to try this and see if it comes close to that amazing flourless cake from Bourke St. Bakery…
260 g dark chocolate (55% cocoa), finely chopped
135 ml milk (just over half a cup)
40 g yoghurt (I used 3 tblspns)
105 g caster (superfine) sugar, for eggs (1/2 cup plus 1 tablespoon)
4 egg whites
160 g caster (superfine) sugar, for egg whites (3/4 cup plus 2 tablespoons)
135 ml pouring (whipping) cream (35% fat)
55 g unsweetened cocoa powder, sifted (1/2 cup)
1. Preheat the oven to 150C (300F / Gas 2). Grease a 20 cm (8 inch) springform cake tin and line the base and sides with baking paper – the paper should protrude about 2.5 cm (1 inch) above the tin.
2. Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water – the bowl must be large enough to hold the whole cake mix. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.
3. Put the milk and yoghurt in a saucepan over medium-high heat and bring to the boil. Turn off the heat – you should have a curdled milk mixture.
Put the eggs and the sugar for the eggs in the bowl of an electric mixer fitted with a whisk attachment. Whisk the eggs at medium speed for about 10 minutes, or until the mixture is very light and has doubled in volume.
4. In a very clean bowl, whisk the egg whites to soft peaks, then slowly add the sugar for the whites, whisking until soft peaks form a shinny meringue. Be careful not to overwhisk. Place in the refrigerator.
5. Whisk the cream until soft peaks form and place in the refrigerator until needed.
6. You should have ready to fold together the melted chocolate, curdled milk, whipped eggs, meringue, whipped cream and cocoa powder. Pour the curdled milk into the chocolate and use a whisk to mix it in, then add the cocoa and whisk to completely incorporate.
7. Fold in the whipped eggs in three batches, making sure you completely incorporate the first batch before adding more – do not worry too much if you can still see streaks of eggs with the following batches.
8. Lightly fold the meringue into the whipped cream, taking care not to knock out too much air. Fold this into the chocolate mix in three batches, making sure you incorporate the first batch before adding more.
9. Using a spatula, scoop the cake batter into the prepared tin and tap it twice gently on the bench to even out the mix. Bake for 1 hour 15 minutes to 1 hour 30 minutes. (If you smell the cake cooking within the first 25 minutes your oven is too hot and you need to drop the temperature.)
A big thank you to Jessica L. Tan for letting me share the recipe. Feel free to check out her awesome site that suggests many a yummy thing: http://areyouhungary.com
NB: There is a “Bourke St. Bakery Cookbook“, (by Paul Allam and David McGuinness), for all you baked good lovers out there…