This is one of my favourite desserts and it perks me up after a bad day. It is an occasional treat but careful it is addictive. For those avoiding caffeine you could make this with carob but for this recipe I have used dark chocolate.
Ingredients:
3 eggs
150g dark chocolate (I usually use chocolate that is over 70% as it has a lower sugar content but this is at your discretion)
Directions:
- Place dark chocolate in a bowl over a pot of simmering water. Make sure the water doesn't touch the bowl
- Separate the eggs, with one bowl holding egg whites only and the other the yolks
- Use an electric blender to whip the egg whites to stiff peaks. You know they are done when you can place the bowl over your head and nothing falls on you :P
- Turn the heat off the pot of boiling water once the chocolate is melted
- Place the egg yolks into the chocolate and mix quickly
- Remove the bowl from the pot and grab 2 tablespoons of the egg white mixture and fold into the chocolate gently
- Once this is done fold the rest of the egg white mixture into the chocolate but be sure not to overwork as you still want it to be light and airy
- Place the mixture into little cups and place in the fridge for 4 hours or overnight
- You can serve with shavings of chocolate or any red berry
Tonight was my first attempt at a flourless chocolate brownie. Was delicious and I tweaked it from a recipe I got from allrecipes.co.uk for a flourless chocolate cake.
Ingredients:
100g 85% Lindt dark chocolate
150g organic unsalted butter
80g Greens and Black Organic Cocoa
2 x vanilla pods
3 x eggs
150g Xylitol (this is a sugar alcohol that I used to replace sugar)
100g strawberries
Directions:
- Preheat the oven to 150 degrees C (gas mark 2). Grease an 20cm round cake tin, and dust with cocoa powder.
- Separate the eggs and set aside the yolks for later
- Whisk the egg whites until they are soft peaks
- In a bowl over lightly simmering water, melt chocolate and butter
- Scrap vanilla beans out of pods
- Once melted remove chocolate and butter from the heat and let cool for about a minute
- Stir in egg yolks, xylitol, cocoa and vanilla
- Gently fold in a heaped tablespoon of the beaten egg whites into the mix
- Put mix into bowl of remaining egg whites and fold gently until egg whites can no longer be seen
- Pour into the prepared cake tin.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely
- Serve with slices of strawberry, you could also serve with melted dark chocolate or raspberries
