Almost-Flourless Chocolate Cake
June 16, 2013 3 Comments
I thought I’d post a an easy cake recipe today in case anyone needs to make something quick, delicious, and impressive for Father’s Day…
Almost-Flourless Chocolate Cake (GF)
7 oz. dark chocolate (I used Divine Bittersweet 70% Baking Bar)
1/2 cup butter
3/4 cup caster sugar
4 eggs, separated
6 Tbsp finely ground blanched almond flour
1 tsp sea salt (I use finely ground Himalayan pink sea salt)
1 Tbsp vanilla extract
Preheat oven to 350°F. Grease a 9-inch round springform cake pan, then line the bottom with parchment paper.
Over a double boiler, heat chocolate and butter together until melted (stir consistently so they don’t burn!). Set aside to cool while you prepare the other ingredients. In a medium sized bowl, stir together egg yolks, vanilla, almond flour, sugar, and sea salt, then combine mixture with the melted chocolate (by now it should be cooled- you don’t want to cook the eggs). In a separate bowl, beat the 4 remaining egg whites until they form soft peaks. Carefully fold them into the rest of the cake batter. Make sure you don’t over-mix the batter in this final step because you want the egg whites to keep the cake as “fluffy” as possible. Pour into the prepared pan and bake at 350°F for about 25-30 minutes.
Cool completely before attempting to remove and decorate! Trust me.
Finish the cake by frosting it with whipped cream and raspberries (optional, but highly recommended).
Whipped Cream Frosting
1 cup whipping cream
2 Tbsp caster sugar
1 tsp vanilla extract
Place bowl and whisk attachments in fridge or freezer to chill for at least 30 minutes before starting.
Pour whipping cream into bowl and beat on medium-high speed until it begins to thicken (time varies depending on the mixer- I used a handheld). Once it starts to get thick, slow down the mixer speed and add sugar and vanilla. Continue beating until combined and you’ve achieved desired “whipped” consistency. Be careful not to over-whip or you’ll start to churn the cream into butter.
Since whipped cream frosting doesn’t have any ‘stabilizers’ and isn’t super thick like buttercream or fondant, it’s best to decorate the cake as close to serving time as possible.
use the bottom of the pan to trace a perfect parchment circle for your liner
try to get the best quality butter and chocolate- it really does make a difference
HAPPY FATHER’S DAY!