Chef Ray – Flourless Chocolate Cake
Easy to make, these cakes were a desert hit with the kids and full of flavour.
From: Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook – Fast and Flavorful Food for Athletes Velo Press
- 2 cups semi-sweet chocolate chips
- 1 cup unsalted butter
- ¼ cup liquor
- 10 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- sprinkle of cayenne pepper
- Preheat oven to 160°C. Grease a 12-cup muffin tin or use foil cupcake liners in the tin.
- Put water in the bottom half of a double boiler, or fill a small saucepan halfway with water. Bring to a gentle boil.
- Into top of double boiler or metal bowl in saucepan*, add chocolate chips, butter, and liquor (I use rum essence instead of liquor, as it was being used as a family desert for the kids). When the chocolate and butter begin to melt, blend thoroughly. It should have an even, shiny finish. Remove from heat.
- While chocolate is melting, whip eggs in a separate bowl until frothy. Add sugar, vanilla, salt, and cayenne.
- Ladle a bit of the egg mixture to the warm chocolate mixture and whisk quickly so that the eggs don’t cook. Continue adding egg mixture and whisking until about one-third of it is incorporated into the chocolate mixture. Then pour the chocolate mixture back into the larger bowl containing the remaining eggs, and stir to combine.
- Pour batter into muffin tin, filling each tin halfway. Bake 15-20 minutes. Cakes should be light and dry on the outside (with cracks on top) and dense and moist on the inside.
Let cakes cool to touch or chill in the fridge before serving. Add powdered sugar and fresh berries if desired.
* Note: If you don’t have a double boiler, a metal bowl that is big enough to rest on top of your saucepan will do just fine.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published a year ago:
For more great recipes like this get the Feedzone Cookbook.
Chef Biju and Dr. Lim vetted countless meals with the world’s best endurance athletes in the most demanding test kitchens. In The Feed Zone Cookbook: Fast and Flavorful Food for Athletes, Thomas and Lim share their energy-packed, wholesome recipes to make meals easy to prepare, delicious to eat, and better for performance.
The Feed Zone Cookbook provides 150 delicious recipes that even the busiest athletes can prepare in less time than it takes to warm up for a workout. With simple recipes requiring just a handful of ingredients, Biju and Allen show how easy it is for athletes to prepare their own food, whether at home or on the go.
The Feed Zone Cookbook strikes the perfect balance between science and practice so that athletes will change the way they think about food, replacing highly processed food substitutes with real, nourishing foods that will satisfy every athlete’s cravings.
The Feed Zone Cookbook includes
- 150 delicious recipes illustrated with full-color photographs
- Breakfasts, lunches, recovery meals, dinners, snacks, desserts
- Dr. Allen Lim’s take on the science and practice of food
- Portable real food snacks, including Lim’s famous rice cakes
- Dozens of quick-prep meals for before and after workouts
- Shortcuts, substitutions, and techniques to save time in the kitchen
- Over 100 gluten-free and vegetarian alternatives to favorite dishes