Flourless Chocolate-Almond Cake
Ingredients
The cake
-
2
cups
unblanched whole or sliced almonds
-
1 1/4
cups
sugar
-
8
oz
bittersweet chocolate
-
8
oz
unsalted butter
-
6
large
eggs
-
1/2
teaspoon
salt
-
2
tablespoons
Grand Marnier (optional)
For serving
-
1/2
cup
heavy cream (optional)
-
to taste
confectioners’ sugar for dusting
-
to taste
flaky sea salt (optional)
-
to taste
fresh berries such as raspberries
Instructions
- Preheat the oven to 325ºF and prepare a 9-inch springform pan.
- Grind the almonds with 1/3 cup of sugar in a food processor.
- Melt the chocolate and butter together over simmering water or in the microwave.
- Beat the egg yolks with an electric mixer until pale, then gradually add 2/3 cup of sugar.
- Combine the melted chocolate mixture with the egg yolks, then stir in the ground almonds and salt.
- In a separate bowl, beat the egg whites with the remaining sugar until firm peaks form.
- Fold the egg whites into the chocolate mixture in two additions.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 55 minutes to 1 hour, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before removing it.
- Dust with confectioners’ sugar before serving, optionally with whipped cream and fresh berries.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
24g
Total protein
4g
Sodium
50mg
Cholesterol
150mg
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