Mon Amour Recipe
Flourless chocolate cake, dark chocolate cremeux & raspberry marmalade
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Ingredients
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Flourless Chocolate Cake
Dark Chocolate Crèmeux
Raspberry Marmalade
Finishing & Serving
Method
Flourless Chocolate Cake
- 1
Prepare and preheat
Preheat oven to 170°C (338°F). Butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Lightly butter the parchment and dust the inside rim with cocoa powder, tapping out excess.
- 2
Melt chocolate and butter
Combine the chopped dark chocolate (300 g) and 200 g butter in a heatproof bowl set over a barely simmering pot of water (double boiler). Stir gently until fully melted and smooth. Remove from heat and let cool for 5 minutes.
- 3
Whisk eggs and sugar
In a large bowl, whisk the 6 whole eggs with 180 g granulated sugar, 1 tsp vanilla extract and a pinch of salt until mixture is pale and slightly thickened (about 2–3 minutes by hand or 1–2 minutes with a mixer). You do not need ribbon stage; just until combined and slightly aerated.
- 4
- 5
Bake
Pour batter into the prepared springform pan and smooth the top. Bake in the preheated oven 25–30 minutes, or until the top is set and a thin crust forms; the center should still be slightly soft when gently shaken. Avoid overbaking to keep moist, fudgy texture.
- 6
Cool and unmold
Remove cake from oven and cool on a wire rack for 20 minutes. Run a thin knife around the edge, release the springform, and invert onto a platter if you prefer a rustic top. Alternatively leave in pan to cool completely. Chill for at least 1 hour to firm before slicing, or refrigerate overnight for cleaner slices.
Dark Chocolate Crèmeux
- 7
Warm dairy
Place 180 g chopped dark chocolate in a heatproof bowl. In a small saucepan, combine 120 ml whole milk and 120 ml heavy cream and warm until just below simmering (small bubbles at edges).
- 8
Temper yolks
In a separate bowl whisk 4 egg yolks with 30 g granulated sugar until smooth. Slowly stream about one-third of the hot milk-cream into the yolks while whisking constantly to temper, then whisk the tempered yolks back into the saucepan with the remaining hot dairy.
- 9
Cook custard
Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (temperatures around 82–84°C / 180–183°F). Do not boil.
- 10
Finish crèmeux
Pour the hot custard over the chopped chocolate. Let sit 1 minute to melt, then whisk or stir gently until smooth and glossy. Add 30 g cold cubed butter and a pinch of salt; stir until the butter is incorporated. Pass through a fine sieve if needed for extra smoothness. Press a piece of plastic film on the surface and cool to room temperature, then chill until slightly set (about 1 hour) so it can be piped or spread.
Raspberry Marmalade
- 11
Cook raspberries
Combine 350 g raspberries, 120 g granulated sugar, 30 ml water and 2 tbs lemon juice in a medium saucepan over medium heat. Stir to combine and bring to a gentle boil.
- 12
Simmer and break down
Reduce heat to medium-low and simmer, stirring frequently and pressing the raspberries with a spatula or spoon to help them break down. Simmer 8–12 minutes until mixture thickens to a jammy consistency and registers about 105°C (220°F) on a candy thermometer, or coats the back of a spoon.
- 13
Finish and cool
Remove from heat. If you want a smoother marmalade, pass through a fine sieve to remove seeds; for seediness leave as is. Transfer to a bowl, let cool to room temperature, then chill. The marmalade will thicken further as it cools.
Assembly & Finishing
- 14
Slice cake
If chilled in a springform, lift cake onto a serving plate. For neat slices, warm a long knife in hot water, dry, then slice the cake into 10–12 even wedges, wiping the knife between cuts.
- 15
Plate each portion
Place a slice of the flourless chocolate cake on each plate. Spread or pipe about 2–3 tablespoons (approx. 30–45 g) of chilled dark chocolate crèmeux onto each slice or alongside as a quenelle. Spoon about 1–2 tablespoons (15–30 g) of raspberry marmalade beside or over the crèmeux.
- 16
Garnish
Garnish each slice with 1–2 fresh raspberries and a mint leaf. Lightly dust with powdered sugar if desired. Serve slightly chilled or at cool room temperature so the cake is fudgy and the crèmeux is creamy.