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This flourless dessert is similar to our Chocolate Pudding, but firmer and creamier. The taste and texture improves drastically if left in the refrigerator for more than 24 hours.
8 servings
- 20-24 lady fingers, halved crosswise
- 2 cups whole milk
- 6 egg yolks (Singapore eggs sized)
- 1/3 cup sugar
- 2 tbsp gelatin powder
- 1 cup heavy cream
- 175 g bitter sweet chocolate, finely chopped
- chocolate curls for decoration
- 1 cake pan greased with butter
- Line the bottom of the pan with baking paper and grease the baking paper with butter lightly.
- Arrange the lady fingers around the side of the pan, sugar side out and flat side down.
- Whisk the egg yolks and sugar in a heat resistant bowl till the mixture is almost white.
- Bring the milk to a simmer over low heat, then whisk the milk into the egg and sugar mixture.
- Return the mixture to the sauce pan and stir in the chocolate. Heat over medium heat, stiring frequently, till the chocolate melts and the custard is thickened enought to coat the spoon. This should take about 10-15 minutes.
- Meanwhile, soak the gelatin in about 5 tbsp of water for at least 5 minutes, then place the bowl in very hot water and stir till the gelatin dissolves.
- Pass the custard through a wire sieve into a clean bowl.
- Stir the gelatin into the hot custard and place the bowl of custard in ice cold water. Stir often.
- Beat the cream with an electric beater till soft peaks form, then fold the cream into the custard gently when the custard is almost set.
- Spoon the mixture into the cake pan and refrigerate for at least 3 hours.
- Decorate with the chocolate curls before serving.
Do not worry if the lady fingers do not stand up right on the cake pan before the custard is poured in. As long as the incline from the base of the pan is more than 45 degrees, the custard will push the lady fingers outwards, towards the side of the pan.
The first time we made this moist, strongly-rummy chocolate cake was as a base for a black forest cake. The supposedly healthy (we are speaking in comparative sense of course) tastes great, but we found that it tastes even better after refrigerating for one or two days. It goes great alone and with sweet creamy sauce (wait up for our “fusion” creation that involves creamy banana-flavored sauce).
Make 1 10″ tube or Bundt cake (16 servings)
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 vanilla extract
- ½ tsp salt
- ¾ cup cocoa powder
- 4 large egg whites
- 1¾ cup dark brown sugar, firmly packed
- 1 cup unsweetened applesauce
- 2/3 cup corn syrup
- 2/3 cup rum
- ¾ cup buttermilk
- 1 10″ tube or Bundt pan, sprayed with vegetable cooking spray or thinly coated with oil/butter
- Set a rack in the middle level of the oven and preheat to 350°F (175°C).
- Stir flour, baking powder, baking soda, cocoa powder and salt together thoroughly. Sift once.
- In a large mixing bowl, whisk egg whites and buttermilk just to mix. Whisk in the brown sugar, applesauce, cornsyrup, vanilla and rum, one at a time.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan.
- Bake the cake for about an hour, or until it is well risen and firm, and a satay stick inserted halfway at the centre of the pan comes out clean.
- Cool the cake in the pan on a rack for 5 minutes, then unmold it to a rack to cool completely.
For advance preparation, double-wrap the cake in plastic and freeze for up to a month. Bring to room temperature before serving.
We have no idea what is a Bundt pan too. We used a disposable aluminium tray and it works too!
To make the apple sauce, cut two large apples into small pieces and place in a saucepan with just enough water to cover. Bring to boil, then simmer for 20 minutes. If the apples get very dry before that, add some water. Use a potato masher or fork to break any large pieces.
Acknowledgment: This is a slightly simplified recipe from Perfect Light Desserts by Nick Malgieri & David Joachim. 
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