For true chocolate lovers and special occasions. A flourless cake on a meringue-almond base with pieces of dark chocolate. With coffee cream and white chocolate. Covered with coffee ganache made from dark chocolate.
Ingredients
- Almond flakes (ground), 180 g
- Cocoa powder (unsweetened), 2 tablespoons
- Instant coffee, 2 teaspoons
- Dark chocolate (chopped), 100 g
- Egg whites, 6
- Salt, a pinch
- Sugar, 100 g
Cream
- White chocolate (melted), 200 g
- Very strong brewed coffee (1 or 2 espressos or 1-2 teaspoons of instant coffee brewed in 30 ml boiling water), 30 ml
- Butter (soft), 150 g
- Sugar (less if preferred less sweet), 100 g
- Egg yolks, 6
Ganache
- Heavy cream (30%), 150 ml
- Very strong brewed coffee (2 espressos or 2 teaspoons of instant coffee), 30 ml
- Dark chocolate (bittersweet), 200 g
- Coffee liqueur (optional, e.g., Kahlúa), 30 ml
Preparation
Preheat the oven to 180°C. Line the bottom of a 24 cm springform pan with parchment paper, allowing the paper to extend beyond the rim, and secure the rim.
In one bowl, mix ground almonds with cocoa, coffee, and chopped chocolate, then set aside.
In another bowl, beat egg whites with a pinch of salt until stiff peaks form (about 4 minutes). Gradually add sugar while beating until the mixture is very stiff, thick, and glossy (about another 4 minutes). Continue beating for an additional 2 minutes after all the sugar has been added. Gently fold the almond, cocoa, coffee, and chocolate mixture from the other bowl into the meringue.
Pour the batter into the prepared springform pan, smooth the surface, and bake for 16-20 minutes until a toothpick inserted comes out clean. Remove from the oven and let cool. Do not turn off the oven.
Meanwhile, prepare the cream: melt the white chocolate (e.g., in a microwave or a saucepan over low heat while stirring constantly). Let cool slightly (it can be warm). Brew strong coffee and let cool slightly (it can be warm).
Beat the soft butter with sugar until light and fluffy (at least 5-6 minutes, but preferably longer). Gradually add egg yolks one at a time, beating on high speed after each addition. Add the next yolk only when the previous one is well combined and beaten into the mixture. If the mixture starts to curdle after the 3rd or 4th yolk, add melted white chocolate by the teaspoon (I added about 4 teaspoons).
Mix the beaten mixture with the melted white chocolate (200 g) or the remaining white chocolate (if some was added earlier) and the coffee using a spoon or briefly on low mixer speed.
Spread the cream over the pre-baked base, smooth the surface, and bake for about 25 minutes until the top is golden and the cake is set. Check with a toothpick to ensure the cream does not stick; if necessary, bake a bit longer (maximum 5-10 minutes). Remove from the oven and let cool (about 1/2 hour or longer if time allows).
Prepare the ganache: bring the cream to a boil in a saucepan with the coffee (30 ml brewed or instant). Remove from heat, add the chopped chocolate and coffee liqueur if using. Stir to melt the chocolate until smooth. Pour over the cooled cake and refrigerate until the ganache sets (about 2 hours or preferably overnight). The cake can be made well in advance and stored in the refrigerator. It’s easiest to cut with a hot, dry knife.
