Flourless Chocolate “teacakes”

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

Okay can we talk about these amazing flourless chocolate “teacakes”. These might have been the best cakes I’ve ever made! They were moist and rich but the perfect size for a sweet treat. The finishing touch of almond praline pulled it all together. I mean it’s almond praline and chocolate cake, what’s not to love?

Disclaimer: This is not my recipe all the credit goes to Yotam Ottolenghi & Helen Goh the recipe is from their Sweet cookbook linked: here

Ingredients

• ½ cup plus 3 tbsp (160g) unsalted butter, cubed, plus 1 ½ tbsp (25g), melted, for brushing
• 7oz (200g) dark chocolate (70% cocoa solids), roughly chopped
• ¾ cup (150g) granulated sugar
• 1 tsp instant coffee granules, dissolved in 1 tsp boiling water
• 1 tbsp plus 2 tsp (25ml) Amaretto
• 1 ¾ cups (160g) almond meal
• 5 large eggs, whites and yolks separated
• ¼ tsp salt

• Almond Praline
  • ½ cup (50g) sliced almonds
  • 1 tbsp water
  • ⅓ cup (70g) granulated sugar
• Water Ganache
  • 3oz (85g) dark chocolate (70% cocoa solids), roughly chopped into ¾ -inch (2cm pieces)
  • 2 ½ tbsp (40g) granulated sugar
  • 1 tbsp plus 2 tsp (35g) light corn syrup
  • ¼ cup (60ml) water
  • Scraped seeds of ½ vanilla pod
  • 2 ½ tbsp unsalted butter, at room temperature, cut into ¾ -inch (2cm cubes)

Directions

1. Place the butter and chocolate and in a large heatproof bowl over a pan of simmering water, making sure the base of the bowl isn’t touching the water. Whisk the mixture and, when melted, remove the bowl from heat. And half of the sugar, along with the dissolved coffee granules, amaretto, almond meal and egg yolks. Stir to combine and then set aside.
2. Place the egg whites and salt in the bowl of a electric mixer with the whisk attachment in place. Be on high speed for about 1 minute, until soft peaks form. Slowly add the remaining sugar and continue to beat for 3 to 4 minutes, until the mixture is light and dry. 
3. Spoon one dollop of the egg whites into the chocolate and fold to combine before gently folding the remainder. Set aside at room temperature for an hour to rest. 
4. Preheat the oven to 350°F/180°C. Brush the base and sides of the Bundt or muffin pans liberally with melted butter, allowing the excess to drain away by placing them upside down on some paper towels. 
5. Once the cake batter has rested, spoon or pipe it into the 6 molds (or 12, if making in the muffin pan), filling them three-quarters full. Place the molds on a baking sheet in the center of the oven and bake for 20 to 25 minutes, rotating halfway through, until the cakes are cooked and a skewer inserted into the center of the cake comes out with just a few crumbs attached (not wet batter). Remove from the oven and a lot of the cakes to sit for 10 minutes before inverting the molds onto a wire cooling rack. Set aside until completely cooled and then gently tap out the cakes. 
6. To make the almond praline, line 2 baking sheets with parchment paper. Spread the sliced almonds out on a thin lined baking sheet and roast for 10 to 12 minutes, stirring halfway through, until lightly golden brown. Remove from the oven and set aside on the baking sheet. 
7. Place the water in a small pan and add the sugar. Stir with a small spoon, then place over low heat until the sugar has melted. Increase the heat to medium and gently boil the sugar, swirling the pan from time to time until the mixture turns a clear amber color. Remove from the heat and stir in the almonds. Pour the almond caramel onto the second line baking sheet to form a thin layer. If you need to, use a wet spoon or knife to flatten it out a bit. Allow to cool until crisp, then break into as many shards as you are making cakes. 
8. To make the water ganache, place the chocolate in a medium bowl and set aside. Put the sugar in corn syrup and a small saucepan and place over medium low heat. Stir to combine and, when the sugar is melted, increase the heat to medium and bring to a boil, stirring gently from time to time. Continue to boil for about 7 minutes, until the color is a pale Amber. Remove from the heat and carefully pour in the water. Don’t worry if the mixture seizers; just return the pan to the heat. Add the scraped vanilla seeds and stir gently and continuously until it returns to a boil. Remove from the heat and wait for a minute before pouring the water-caramel over the chocolate. Allow to stand for 5 minutes, then whisk to combine. Add the butter, a couple of cubes at a time, whisking after each addition. Continue until all the butter has been added, whisking to combine until then make sure it is smooth and shiny. 
9. Spread some water ganache over the top of each cake, allowing it to gently dribble down the sides. Set aside to cool and set, then serve with a large shard of praline insert into the top.

Notes: Without icing, the cakes will keep in a sealed container for up to 4 days. Once iced, they are best eaten on the day of serving but will keep for up to two days: the icing will lose a bit of its sheen, but the taste will be unaffected.