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Ready for Dessert??

February 21, 2011

The recipe for this gorgeous, flourless chocolate cake comes from David Lebovitz’s book “Ready for Dessert”

This cake has an amazing texture, it’s dense and chocolatey and divine!  Be sure to use good chocolate as it really is the star ingredient of this dessert.  The recipe calls for cocoa nibs on the top of the cake (which I didn’t have but wish I did) and I will use some next time I bake this cake.

I also cut the recipe in half so I would only have enough cake for dessert and wouldn’t be tempted to eat the leftovers for breakfast but I will provide the full recipe for a 9″ cake.

Racines Cake recipe from Ready for Dessert by David Lebovitz

  • Cocoa powder for dusting the pan
  • 10 ounces bittersweet or semisweet chocolate, chopped ( I used callebaut dark chocolate)
  • 1/2 cup salted butter, cut into pieces
  • 1/2 tsp vanilla extract
  • 1 tbsp freshly brewed espresso
  • 6 large eggs, room temperature, separated.
  • 1/4 cup plus 2 tbsp granulated sugar
  • Powdered sugar to dust the top of the finished cake
  • 2 tbsp cocoa nibs (optional)

Heat the oven to 350 degrees and butter a 9″ springform pan and then coat the inside of the pan with cocoa powder, tapping out the excess.

In a heatproof bowl, combine the chocolate, butter and espresso.  Set the bowl over a pot of simmering water and stir occasionally until everything is melted and smooth.  Remove from heat, stir in vanilla and set aside.

In a separate bowl, whisk together the egg yolks and 1/4 cup of sugar until light and creamy (about 1  minute)

In a clean, dry bowl. whip the egg whites until they hold their shape.  Add the remaining 2 tbsp of sugar and whisk at high speed until you have soft peaks.

Fold the beaten egg yolks into the chocolate mixture, and then fold in half of the egg whites.  Fold in the remaining egg whites and fold until just combined and no white remains.

 Scrape the batter into the prepared pan and sprinkle with cocoa nibs.  Bake for about 25 minutes.  The cake will be just barely set in the centre. 

Let cool completely.

Once the cake has cooled, run a knife around the edge of the pan to help it release and dust with powdered sugar if using.


One Comment leave one →
  1. March 21, 2011 9:15 am

    Im so in love with your bolg ! I love the pictures and words !! just love it !

    greeting from taiwan

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