by Sandy Kirby Quandt
This gluten-free flourless chocolate cake is delicious, but rather labor intensive to my way of thinking. Possibly it is because I ground my almonds instead of finding some that were already ground. This recipe calls for 1 cup heavy cream and raspberries for a topping. Honestly, by the time I baked the cake, I didn’t want to mess with beating the cream into stiff peaks, so opted for whipped cream from the can. Do whatever you’d like. 🙂
If this was so time consuming, why am I giving you the recipe? Because it is very moist and delicious, Pilot and I loved it, and you might also.
- 3/4 cup unsalted roasted almonds
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 8 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter, cut into small pieces
- 6 large eggs separated
- 1/2 tsp pure vanilla extract
- whipped cream
Heat oven to 350 degrees F. Coat a 9-in springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Using a food processor, pulse the almonds, salt and 3 Tbsp sugar until finely ground.
In a bowl, microwave the chocolate and butter on high, stirring every 20 seconds, until beginning to melt, about 1 minute. Stir until melted and smooth.
Using an electric mixer, beat the egg yolks and remaining 9 Tbs sugar in a large bowl until thick and pale yellow. beat in the vanilla.
Stir in the chocolate mixture until combined, then the ground almond mixture.
In a second large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
Stir 1 cup of the whites into the chocolate mixture. Using a large rubber spatula, gently fold the rest of the whites into the chocolate mixture until no white streaks remain.
Spread the mixture evenly into the prepared pan and bake until the cake has set and is slightly puffed. 30-35 minutes. Let the cake cool completely in the pan.
Top with whipped cream, if desired.
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I wish you well.