Flourless Chocolate Chai Cake
Makes 20cm cake
INGREDIENTS:
3/4 cup caster sugar ( 3 tbsp xylitol/stevia/coconut blossom sugar
1/4 cup water
180 dark chocolate, chopped ( cocoa liquor)
120g butter, melted
3 eggs
1 tsp. chai spice
Pre-heat the oven to 180C. Grease a 20cm spring form tin. Line the sides
and base with paper. Wrap the outside to the tin with foil and place
the tin in a roasting pan.
Place the water and 1/4 cup of the sugar in a saucepan over high heat
until the sugar has dissolved. Reduce the heat to medium and cook until a
syrup.
Place the chocolate and syrup in a bowl over simmering water and stir
until melted. Remove from the heat, stir in the butter and chai spice.
Set aside.
Meanwhile beat the eggs and remaining sugar until thick and pale. Fold
the egg into the chocolate mixture until combined. Pour into the
prepared tins. Pour enough hot water in the roasting pan until it
reaches halfway up the spring form tin. Bake for 40 minutes. Remove from
the water and cool in the tin.
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