Description
A flourless cake with rich, chocolatey flavor, a slightly gooey center and perfectly crackled top makes this single layer cake an impressive dessert for your next dinner party. This gluten free cake is made with almond flour and will win over even the most discriminating chocolate lovers.
Ingredients
Scale
- 8 TBSP (1/2 cup) unsalted butter
- 10 ounces chocolate (I combined semi-sweet and dark chocolate, over 70% cocoa)
- 4 large eggs, room temperature, separated
- 1/2 TBSP vanilla extract
- 1 TBSP cocoa powder (I used special dark blend of regular and Dutch process)
- 1/2 tsp salt
- 3/4 cup granulated sugar ( I use baker’s fine sugar)
- 1 1/2 cups plus 1 TBSP blanched almond flour (extra fine ground)
- 1/2 tsp baking powder
- cocoa powder or confectioner’s sugar for garnish
Instructions
- Preheat oven to 350 degrees
- Grease bottom and sides of a 9″ springform pan with non-stick cooking spray
- In a medium saucepan, melt chocolate and butter over low heat, stirring often until fully melted and smooth
- Remove pan from heat and set aside
- Once cooled to room temperature, whisk in the egg yolks, Dutch cocoa powder, vanilla extract and salt
- Place egg whites in a stand mixer with whisk attachment and beat until froth forms, but not stiff
- Add the sugar slowly and continue beating until stiff peaks form, about 10 minutes
- Stir together almond flour and baking powder
- Being careful not to over mix, add flour/baking powder mixture to egg whites bowl and fold in gently
- Add melted chocolate to mixture and gently fold in
- Pour batter into prepared pan
- Bake for 30-32 minutes or until center of cake is slightly under baked
- Remove from oven and cool slightly on a wire rack
- Run a knife or off-set spatula around edges of the springform pan before removing the ring from the bottom
- Dust with more cocoa powder or confectioner’s sugar before serving
- Best when served warm
Notes
Cake can be stored tightly covered at room temperature for 3-4 days.