Chef Ariel Bagadiong of Aja Restaurant shares a recipe for ginger chocolate flourless cake.
1588 per serving
- 27 ounces dark bittersweet chocolate, chopped into small pieces
- 7 ounces granulated sugar
- 20 extra large eggs, separated
- 16 ounces unsalted butter
- 1 tablespoons fresh ginger puree
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Cut the butter into small pieces and place in a metal mixing bowl or in a microwaveable bowl. Add the chocolate and melt over a bain marie or in the microwave. Separate the eggs and place the egg whites in the bowl of an electric mixer fitted with the whip attachment.
Once the chocolate has melted and the mixture is nice and smooth, add the ginger puree and the egg yolks to the warm chocolate mixture. Beat the egg whites until soft peaks form then gradually add the sugar to it then increase the speed to high and finish beating to stiff peaks. Add all of the beaten egg whites to the chocolate mixture and carefully fold in being carefull not to overmix and deflate the mixture. Spread into the prepared baking sheet and cook for about 20-25 minutes until firm to the touch. Allow to cool slightly before unmolding. Serve warm or at room temperature.