Flourless five-spice chocolate cake with ginger cream
cutting board, knife, bowl, oven, saucepan, baking pan (8 in.), bowl (small), hand mixer with beaters, spatula, bowl (large)
Homemade Chinese five-spice powder
How to crack, separate, and store eggs
How to beat egg whites
How to whip cream
Nutrition per serving
- 28¾ g bittersweet chocolate
- ½ tsp Chinese five-spice powder
- 28¾ g unsalted butter
- cutting board
- baking pan (8 in.)
Preheat the oven to 190°C/375°F. Grease and line a 20-cm/8-in cake pan with parchment paper. Roughly chop chocolate. Cut butter into small cubes. Melt chocolate, butter, and five spice in a saucepan, then remove from heat and let cool slightly.
- ¾ eggs
- 50 g sugar
- ¼ tbsp vanilla sugar
- 12½ g unsweetened cocoa powder
- bowl (small)
- hand mixer with beaters
Separate egg whites from egg yolks. Beat the egg whites until stiff peaks form. Then whisk in egg yolks, sugar, vanilla sugar, and cocoa powder into the chocolate butter until just combined. Fold in the egg whites.
Gently pour batter into cake pan and let bake for approx. 25 min.
- 75 ml heavy cream
- ¼ tsp ground ginger
- 5 g confectioner’s sugar
- bowl (large)
In the meantime, use a hand mixer to beat heavy cream, ground ginger, and powdered sugar until medium peaks form. Set aside in the fridge.
Allow the cake to cool for approx. 10 min. before removing from the pan. Serve cake with a dollop of ginger whipped cream. Enjoy!