Gluten-free, flourless chocolate cake. Yes, please!
The ultimate recipe
For 1 cake with about 10 slices, you'll need:
- 1 1/2 cups dark chocolate
- 1/4 cup softened butter
- 2 tablespoons strong coffee
- 3 eggs (whites and yolks separated)
- 3/4 cup brown sugar
- 1 1/4 cups almond flour (a.k.a. almond meal or powdered almonds)
- 1 teaspoon baking powder
Preheat the oven to 350° F.
Melt the chocolate, then add the butter and mix well. In another bowl, mix the egg yolks with the sugar until blended. Add the chocolate, mix, add the almond powder and the baking powder and mix again.
Whip the egg whites until they form stiff peaks, then add a third of the whites to the chocolate mixture and whisk vigorously. Slowly fold in the remaining egg whites with the help of a spatula.
Pour the batter into an 8-inch cake pan, then bake for about 25 minutes. When you insert a knife into the center it should come out clean. Once cooked, let cool for 20 minutes before unmolding on a wire rack.
Enjoy!
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!