Al’s Flourless Lemon-White Chocolate Cake

 

My Lemon-White Chocolate Flourless Cake

                                                                                       Al Hebert

INGREDIENTS

1 1/2 cup of White Chocolate Chips (almost the whole bag you might as well dump them all in)

3 tablespoons of butter

6 Egg Yolks

6 Egg Whites

1/2 cup Sugar

3 Tablespoons of Lemon Powder (available from Targil’s & Amazon)

DIRECTIONS

  1. Preheat the oven to 275 degrees F. Grease a 9-inch springform pan.
  2. Melt the white chocolate and butter in the top of a double boiler over simmering water, using a whisk to combine well.  You can also do this in the microwave simply heat 30 seconds, stop & stir and repeat until everything has melted. Do go more than 30 seconds. At some point you will have a white chocolate Vesuvius & a huge mess.  Then let it cool
  3. Place the egg yolks in a bowl and beat well. Fold in the cooled chocolate mixture. If mixture is hot, it will cook the eggs, be careful.
  4. In another bowl, whip the egg whites to soft peaks; Mix the lemon powder with the sugar and then slowly add this to the whites. Beat until the mixture gets shiny.
  5. Fold one-fourth of the egg whites into the yolk mixture a. Carefully fold in the remaining egg whites. Pour into the prepared pan and bake for an hour.
  6. Remove the cake from the oven. Allow the cake to cool to room temperature.

This has a really light neat consistency. My kids loved it.  I think the subtle flavor of the white chocolate chips is the perfect base for the lemon flavor.  You could try this with Almond or Banana extract and I think it would be great.

 

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