So. I’m still in Hong Kong as we speak and I hear all flights too and from the UK has been cancelled for today (Monday 19 April). We’re due to fly out tomorrow night but secretly (ok, not so secretly) I wouldn’t mind if our flight was cancelled also πŸ˜‰

I’ve been berry berry quiet on the blog front, not the least because I have been eating to my little heart’s content, but also because there’s no free WiFi at our hotel. All together now – What The F**k.

Anyway, we’ve had to purchase an hour of the interwebs to check the flight situation and I thought I’d sneak in a quick recipe for a flourless chocolate cake, which by the way, does not turn out really dense like everyone expects. The recipe calls for a billion (or six) eggs which if beaten to a fluff, will add much bounciness to your cake!

And oh, less flour also means more chocolate, right? Right.

Hong Kong has been brilliant so far. The whole family’s here, my cousin got married and in all these nights, I have not had to pay for dinner once. Ok, so I feel a tiny bit bad about that, but mostly I feel blessed. And fat.

I’ve also been consuming as much durian as humanly possible, with last night’s “Ultimate Durian Dessert” consisting of durian sorbet, durian ice cream, durian wafer, dried durian, all topped with lumps of fresh durian. Oh yes, I stink πŸ˜‰

(Poor Panu)

And after all this eating, I still want more, so here’s hoping our flight gets pushed back a day or two!

flourless chocolate cake
250 grams dark chocolate (I used Green & Black’s 70% cocoa dark chocolate)
125 grams unsalted butter
1 teaspoon vanilla extract
6 medium eggs, separated
100 grams + 25 grams light muscovado (cane) sugar
  1. Preheat oven to 160Β°C/320Β°F and grease and line an 8 inch spring form tin.
  2. Separate eggs and set aside.
  3. Put the dark chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Keep stirring until melted and smooth. Add vanilla extract and stir. When mixed, remove from heat and let cool to room temperature.
  4. Whisk the egg yolk with 100 grams of sugar until thickened (about 3-4 minutes). The mixture to be light yellow in colour.
  5. Fold the melted chocolate into the egg mixture.
  6. In a separate bowl, whisk the egg whites until soft peaks form. Add 25 grams of sugar.
  7. Fold the egg white mixture into the chocolate/yolk mixture in four separate batches, incorporating with a spoon but do not overmix.
  8. Pour mixture into prepared spring form tin and bake for 30 minutes.
  9. When ready, remove and let cool in tin before moving onto wire rack to cool completely.
  10. Serve warmed with ice cream and berries.
Makes 8 slices. Recipe from The Sugar Bar.

13 Thoughts on “death by richness: flourless chocolate cake where less flour means more chocolate

  1. Looks delicious and love more chocolate and less flour. I’m glad your enjoying your extra time in HK! I, on the other hand, am missing an amazing trip to Bangladesh – was supposed to fly out of London this morning.

  2. Gosh, I was wondering what became of you! LOL, you became the durian girl. Love the quick, sneaky little post. What a great looking cake… love the title!
    Enjoy it while u can! Hub left for HKG yesterday, but he’s lucky this sector is still operating, so he’ll be back Thu!
    Take care!!

  3. Love the strawberry slicing, Catty! It just looks so vibrant.

  4. Ultimate durian?!? I hate u already.

    Hv u tried the steam egg custard n steam double skin milk pud from yer shun? I cld eat 2-3 of those at a go.

    News is Scottish n north England airspace may be open tmr. Nt sure how the continent is faring tho.

  5. I had never thought about it as less flour more chocolate before and I like your thinking!

    West London is very very odd with no plane noise. I am rather enjoying it!

  6. gastroanthropologist: oh I’m so sorry to hear you missed your trip to Bangadesh! We nearly missed our flight here – got out on Wednesday night just before it all happened!

    deeba: thanks πŸ™‚ I do love durian and miss it since I don’t live in Asia! When we lived in M’sia, I used to have it all the time (til I got sick LOL). Hope your hubs has a blast πŸ™‚

    Mai: thank you! πŸ˜€

    Vix: I haven’t yet actually – might try and fit that in today before we leave.

    Helen: I can just imagine! How strangely (but wonderfully) quiet it must be πŸ™‚

  7. This looks insanely good, in fact it might possibly be the ultimate chocolate cake – not only does less flour = more chocolate, but eating chocolate with fruit completely cancels out any calories. You knew that, right?!:-)
    Hope you get to enjoy a bit more time in Hong Kong.

  8. Glad your having fun in hk! If you want to really gorge on desserts, try the grand hyatt dessert buffet at tiffin if you have time. Its AMAZING!!!!
    If ur taking cathay, apparently their so overbooked there aren’t flights until may!!! That is of course unless you are taking 1st or business then you may be able to leave at the end of this wk or next.

  9. I too am enjoying my extended stay away from the UK but starting to get slightly worried my month’s paycheck will be smaller x_x

    That Ultimate Durian Dessert sounds amazing!!

  10. Couscous: TOTALLY! eating chocolate with fruit makes it a healthy meal indeed πŸ˜‰

    …: Oh shame! I didn’t get a chance to try the Hyatt buffet but honestly, between the durian desserts, Hui Lau Shan, Honeymoon dessert and everything in between, I have enough sugar to last me well… actually no, you’re right I need more!!

    Wild Boar: When are you guys heading back? I think airspace cleared tonight (21 April) but our flight still isn’t confirmed yet!

  11. Yinnie on April 22, 2010 at 8:51 pm said:

    You’re eating for all of your readers here! LOL. I miss HK food.

    and durian? How stinky. I use to love eating it, but it’s far too strong for me now. Im slightly sad, it is the King of Fruits, after all.

  12. what a wonderful slcie..looks divine..good luck with you flight, glad you are enjoying yourswelf


  13. Yinnie: OMG how is it possible to grow out to durian? I can’t imagine that at all! HK food ROCKS.

    sweetlife: thanks honey! Flight ended up being good (slept for 8 hours straight!) and now back in London πŸ™‚

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