If it is your birthday, what kind of cake would you prefer?
Perhaps my answer is a dark chocolate cake, with rich, creamy and melt in the mouth (if I use the right chocolate)…
Whatever it is, please make it simple and no candles, please!
Hmmm, it tastes better and better with every bite!
Just made a Dark Chocolate Souffle Cake, I called it flourless cake （没有一丁点面粉的蛋糕）which is made only with chocolate, butter, egg and cream…
18 oz semisweet chocolate, chopped
1 cup unsalted butter
9 large eggs
1/2 tsp fine salt
1/2 cup sugar
1 tsp vanilla
1/2 cup full-fat sour cream
1 tsp vanilla extract
1 tbsp honey
1 cups icing sugar, sifted plus extra for dusting
hot water, if needed
For cakes, preheat oven to 350 °F. Grease and flour 2 8-inch cake pans.
Melt chocolate and butter in a bowl over a pot of barely simmering water and stir until melted. Set aside to cool.
Separate whites and whip with salt until foamy. Gradually add sugar and whip until whites hold a stiff peak. Add yolks and vanilla and whip until incorporated, about 30 seconds.
Add 2/3(the rest of 1/3 for filling) cooled chocolate and beat in on low speed or fold in by hand.
Scrape batter into prepared pans and spread to level.
Bake for 30 minutes, until a tester inserted in the center of the cakes comes out clean.
Cool cakes completely in pans before turning out (center of cakes will fall as they cool).
For filling, stir sour cream,vanilla, honey and icing sugar in 1/3 cooled chocolate, adding hot water as needed to achieve spread able consistency.
To assemble, tap out first cake layer upside down onto serving plate. Spread filling over top of cake, and top with second cake layer.
Dust with icing sugar and chill before serving.
Pull cake from fridge 30 minutes before slicing.
The recipe is from Food TV show—Anna Olson.