A rich dark gluten-free cake made with almond flour
Flourless Chocolate Cake with Almond Flour
This recipe is one I've played with for years. It began in the nineties as one of those trendy flourless chocolate things with ten eggs, and has evolved into mere semi-indulgence with only seven eggs and some extra cocoa powder for a little more structure.
Originally published February 2006.
Karina's Dark Goddess Cake Recipe
I love flourless chocolate cakes. So creamy and dense. But last night I experimented with blanched almond flour to see what would happen. It produced a deep dark chocolate experience. A worthy cake. And please note, Kind Reader, it only gets better as it sits overnight.
12 ounces bittersweet or dark chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces (6 oz. butter)
1 tablespoon bourbon vanilla extract
7 large organic free-range eggs
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
1/4 cup organic unsweetened cocoa
1/2 cup almond flour
Sifted cocoa powder or powdered sugar
Fresh seasonal berries
Whipped cream, if desired
Preheat oven to 350ºF.
Line the bottom of a 9-inch Springform pan with a circle of parchment paper; tenderly butter the paper. Think: chocolate love.Place the chocolate and butter in a medium to smallish saucepan, and set the pan into a slightly larger sauce pan filled with two inches of hot water; bring the water to a simmer and slowly melt the chocolate and butter together. Stir with an old beloved wooden spoon until the chocolate and butter are melted together. Remove the pans from the heat, and set aside the pan of chocolate and allow it to cool a bit (to warmish). Stir it often to keep it smooth. (Or you could do this melting thing the postmodern way and heat it in a glass dish in the microwave.)On to the eggs. Using an electric mixer, beat the heck out of the eggs until they appear light colored and frothy; add the sugar and beat it all again until the mixture is thick and flows in ribbons, about 5-6 minutes.Slowly - very slowly - pour about half of the warm chocolate into the egg-sugar mixture (to gently temper it). Beat on low to combine. At this point I switch over to my trusty wooden spoon, and blend in the remaining chocolate by hand. Add the vanilla.Sift the cocoa into the batter and gently mix. If you're adding the almond flour, do the same. Lightly combine.Pour the batter into the prepared spring-form pan and bake at 350 degrees F. for about 50 minutes. Ovens vary! Err on the near side if you like a fudgier texture; bake it longer and it becomes drier, more cake-like.Note: the top of the cake may be cracked - that's fine. A toothpick inserted into the cake’s center will emerge clean with a few moist crumbs when done.Cool the cake in the pan, on a wire rack. Loosen the cake from the edges of the pan with a small flexible spatula, and release the spring clasp.You may serve the cake right side up or invert it onto a 9-inch serving plate and peel off the parchment. I like the shape of it as is, and serve it upright.Dust the cake with cocoa powder or powdered sugar and garnish with a few scattered raspberries or mint leaves, if desired.Lying in bed last night I was thinking I should make an espresso flavored whipped cream for a good sexy dollop.
Have leftover chocolate cake? Make a New Mexican Hot Fudge Sundae.