Flour-less Chocolate-Kahlua Cake with Cajeta
Equipment
- 9" Pie pan
- Mixer
- Double boiler
Ingredients
Cake
- 2 Sticks Unsalted butter
- 8 oz Semi-sweet chocolate
- 7 Egg yolks
- ½ Cup Sugar
- 1-½ oz Kahlua (Or other coffee liqueur)
- 5 Egg whites
- 1 Cup Sliced Almonds Toasted
Cajeta
- ½ Cup Water
- 1 Cup Sugar
- ½ Cup Heavy Cream
- 2 Tbsp Unsalted butter
Instructions
Cake
- Preheat oven to 350° and grease 9" pie pan.
- Line pan with waxed paper.
- In double boiler, melt the butter and chocolate and stir until smooth.
- Whip the egg yolks and sugar until fluffy and pale in color.
- Fold the butter/chocolate mixture into the egg yolk/sugar mixture, adding in the coffee liqueur.
- Whip the egg whites to soft peaks and gently fold into the butter/chocolate/egg yolk/sugar mixture.
- Pour into pie pan and back for 25-35 minutes then allow to cool completely.
Cajeta
- In a medium sauce pan, bring water and sugar to a boil. Do not stir.
- Remove from heat when the sugar is amber in color.
- Add enough cream to thin the caramel to a fairly liquid consistency.
- Stir in butter.
- Test consistency by dipping a spoon into carmel mixture and allow to coat. If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little mroe cream, stir, and test again.
Bring it all together
- Flip out the cooled cake on to a wire rack. Remove wax paper.
- Pour cajeta over the cake.
- Transfer to a serving plate and cool for 2 hours.