Flourless Chocolate Cake - Meringue-Based

Home » Flourless Chocolate Cake – Meringue-Based

Ingredients

  • 150 gr. water
  • 30 gr. sugar #1
  • 60 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 160 gr. pasteurized egg yolks
  • 160 gr. sugar #2
  • 105 gr. PreGel Cacao Togo (Cocoa Powder)

Method

  1. In a mixing bowl fitted with a whip attachment, add water and sugar #1.
  2. Whip until sugar is dissolved.
  3. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
  4. Whip pasteurized egg yolks and sugar #2 to ribbon stage.
  5. Fold the whipped egg yolk mixture into the meringue.
  6. Gently fold in PreGel Cacao Togo (Cacao Powder).
  7. Spread into mold.
  8. Bake at 150 °C.
Source: http://www.pregelrecipes.com