Flourless Chocolate Cake

Food fans in the UAE take their desserts seriously.

The final course can make or break a dinner party - it’s important to leave your guests ‘umming’ contentedly at the end of the evening.

So, for the latest cookery class we met with Chef Nadja Hartl, the ‘cake artist’ at Madinat Jumeirah, to learn how to create a gourmet chocolate cake that will leave you with happy guests - and clean plates.

The German-born chef has a knack for creating towering one-off visual masterpieces that take centre stage at weddings and other events. You can imagine just how tasty her chocolate cake is… And she has an extra special treat for us - a flourless chocolate cake. Perfect even for guests with gluten allergies. But there’s skill (and lots of chocolate) in making sure it rises...

Recipe for flourless Chocolate Cake

Ingredients:

>> 300g dark chocolate (55 per cent+ cocoa)

>> 130g salted butter

>> 1 tbsp. Vanilla extract

>> 6 egg yolks

>> 50g granulated

>> 6 egg whites

>> 30g granulated sugar

>> 3 oranges grated

>> 40g cocoa nibs

Method:

The oven needs to be preheated to 180C. Then melt the butter and chocolate in a heatproof bowl over simmering water.

Stir occasionally. When melted add the vanilla extract and orange peel.

Beat the egg yolk and 50g sugar in a mixer fitted with a whip attachment on medium speed for about four minutes.

Next, beat the egg whites and 30g sugar in a clean bowl on high speed until stiff.

“This you have to watch because if it is too stiff you will have problems mixing everything together,” warns Chef Nadja.

“If it is too stiff you will have lumps of egg whites in your mix. It should have soft peaks that stand up and then slowly sink,” she adds.

Now, fold the beaten egg yolk into the mix.

“Mix until there are no more of the yellow streaks so you know it is well mixed,” says Chef Nadja.

Add most of the cocoa nibs but hold some back to sprinkle on the cake at the end. Fold in the rest of the egg whites and stir until the mixture becomes smooth with no lumps in it.

“Be very careful because if you stir it too much all the air will go out and the air makes the cake rise. Nothing else will make it rise,” says Chef Nadja.

Pour the mix evenly into a baking tin or ring dusted with a little cocoa powder. Bake it in the oven for 35 minutes, remove and allow to cool. Using a knife gentle remove the cake, dust with icing sugar. Add whipped cream and serve.