Hello everyone, the weekend is coming up and I’d like to tempt you with a very good flourless chocolate cake, and a delicious Daim ice cream to go with it.
The ice cream is super easy to make, no ice cream maker required, and it also happens to be my favorite ice cream.
Here is the recipe.
Flourless Chocolate Cake (slightly altered Martha Stewart recipe)
- 7 oz. (200 g) dark chocolate
- 3 tablespoons (45 g) unsalted butter
- 6 large eggs (separated)
- 1 cup (225 g) regular sugar
- 1 tablespoon vanilla extract
- 1 teaspoon instant espresso powder (optional)
Start by melting the chocolate and butter in a bowl over a saucepan of simmering water, then set aside.
Put the egg yolks, sugar and vanilla into a bowl and whisk until well blended. Add the instant espresso powder, if using.
Add the melted chocolate mixture and mix for another minute. Set aside.
In a clean bowl, whisk the egg whites.
Fold the meringue mixture into the batter in several additions.
Line a 9-inch (23 cm) round pan with baking parchment and spray with non-stick baking spray. Pour the batter into the pan.
Bake in a preheated oven (350 F/180 C) for about 35-40 minutes.
When the cake is in the oven you can make the delicious Daim ice cream.
Daim ice cream:
- 4 egg yolks
- 2 eggs
- 2 cups (250 g) powdered sugar
- 1 teaspoon strong coffee
- 1 teaspoon vanilla extract
- 2 1/4 cup (500 ml) whipped cream
- 5-7 oz. (150-200 g) Daim candy bars
Start by crushing the Daim candy bars quite finely. You can get Daim at Ikea.
Put the egg yolks, eggs, powdered sugar, coffee and vanilla into a bowl and whisk well.
Using a rubber spatula, fold in the whipped cream.
Tip in the crushed Daim candy bars.
Carefully fold it into the mixture.
Pour it into a container which has a tight-fitting lid.
Place in the freezer for at least five hours.
When the cake is ready, serve with some ice cream on the side.
And some luscious melted chocolate… oh la la
I hope I was able to tempt you.
I wish you all a lovely weekend, hugs from me to you.