i have an on-again-off-again relationship with flourless chocolate cake. i am very much into the intense fudgy flavor that this cake provides. i am, however, not in love with a wet cake that could be mistaken for fudge itself. i need a little more texture, and many flourless chocolate cakes i have sampled are a bit muddy. yes, they are cool, wet, and sometimes a little slimy. don’t get me wrong, the flavor is usually wonderful, especially when lightly studded with coffee or booze. but i like my cake more cake-like.
this flourless chocolate cake actually tastes like cake. the top is slightly crisped, like a brownie top. almond flour gives the cake its texture, without overpowering it with almond flavor.
i made a peppermint whipped cream to schmear on the top, which was even more delicious than a candy cane joe joe.
this cake is relatively easy to make, so long as you be sure to use parchment paper to line the bottom, not waxed paper. even if the package says waxed parchment paper, that still means wax. remember, it is a real heart breaker to have to throw an entire cake into the garbage because you didn’t know there was a difference between parchment paper and waxed paper…. my cook prep got into trouble for this one.
this recipe is slightly adapted from bon appetit.
1 cup sugar, divided into thirds
1 cup semisweet chocolate chunks or chips
1 1/2 cups almond flour
1/2 tsp salt, divided in half
5 large eggs, separated
1 stick butter, melted and cooled to room temp
1 tbsp vanilla ext
preheat oven to 310f. prep 9″ springform by coating with butter and lining with PARCHMENT paper. NOT WAXED. i like to also make a ring out of aluminum foil to cover the outside of the springform. this helps to prevent excessive browning of the sides.
using food processor, grind chocolate with 1/3 cup sugar until fine and dusty. do not over mix or you will have a melty chocolate ball on your hands. remove to a separate mixing bowl.
dump in almond meal and another 1/3 cup sugar. give it a few pulses until it is pretty much evenly mixed, but still dry and dusty. combine almond meal dust with chocolate dust.
in large bowl, combine egg whites and 1/4 tsp salt. beat whites until stiff peaks form. set aside for a few minutes.
in separate large bowl, combine last 1/3 cup sugar and egg yolks. beat until it becomes thick, and sugar dissolves. pour almond and chocolate mixture into beaten yolks, continuing to mix, and adding in butter and vanilla. continue to mix until even. it will stick to the sides of the bowl and beaters and resemble cookie dough.
using rubber spatula, add 1/3 of the whites into the batter, folding until batter is somewhat marbled.
fold in another 1/3, stirring only briefly, and finally the last of the whites get folded in.
pour into prepped pan, and bake for 30-40 minutes or until center is just set.
cool at room temp. this cake is amazing after the flavors settle overnight. serve with peppermint whipped cream!