Flourless Chocolate and Coffee Cake

Flourless Chocolate and Coffee Cake

Recipe by @mieldecocomx

Ingredients

for the cake

45g unsalted butter

80g 60% chocolate, chopped

80g 70% chocolate, chopped

6 large eggs, separated, at room temperature

1 cup of sugar

4 tablespoons instant coffee

2 tablespoons cocoa powder

1/4 teaspoon salt

1 tablespoon vanilla extract

for the caramel

60g of butter

1/2 cup of sugar

1/4 cup whipping cream

1/4 teaspoon sea salt

Preparation

1. Preheat oven to 175º
2. Line a 9-inch diameter round springform pan with parchment paper.
3. Melt butter with chocolate in the microwave at 30 second intervals. Check and stir at each interval to make sure it doesn't burn.
4. Beat egg yolks with 1/2 cup sugar on medium-high speed until pale and thickened.
5. Add the coffee, cocoa and salt; and beat for 1 more minute.
6. Add vanilla extract and melted chocolate, beat for 1 more minute.
7. In another bowl, beat the egg whites at medium-high speed. When they begin to foam, gradually add the remaining 1/2 cup of sugar.
8. Increase the temperature and continue beating until stiff (the egg whites must be firm and when you lift the beater beaters they must be rigid).
9. Add the chocolate mixture to the egg whites in three parts.
10. Transfer to the mold and bake for 35 to 40 minutes.

Meanwhile, prepare the caramel

1. In a frying pan over medium heat, add the sugar. When it starts to melt, stir until it dissolves.
2. When it has dissolved, add the butter, stirring until incorporated.
3. Remove from the heat and add the cream. Stir and add the salt.
4. Let it rest before using.

Remove the cake from the oven, let it cool completely in the mold before unmolding. Serve with the caramel.

And that's it, enjoy!