There are several flourless chocolate cake recipes out there, but the addition of espresso powder really elevates this one. It’s dense and chocolate-y, but surprisingly light.
Best served completely cooled with a dollop of flavoured whipped cream, maybe flavoured with a bit of rum, brown sugar, and vanilla. Vanilla ice cream would also be an excellent choice.
Flourless Chocolate Cake
Ingredients
- 6 oz bitter sweet chocolate, chopped
- 12 tbsp unsalted butter, cubed
- 1 tsp vanilla
- 1 tbsp espresso powder
- 4 eggs, separated
- 1/2 cup sugar
- 2 cups almond flour
- 1/4 tsp fine sea salt
- 2 tbsp cocoa
Instructions
- Preheat oven to 325 F.
- Melt chocolate, butter, vanilla and espresso powder in a stainless steel bowl over simmering water. Don’t let the bottom of the bowl touch the water.
- Beat egg whites, gradually adding the sugar, until soft peaks. Don’t over beat. Set aside.
- Butter a 9-inch spring form pan and dust with almond flour.
- Beat the egg yolks and combine with the chocolate mixture. Add the almond flour, salt, and cocoa; combine well, but do not beat. Fold in egg whites. Pour into prepared pan.
- Bake 50 minutes. Cool completely. Remove from pan and dust with icing sugar.
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