Flourless chocolate almond cake (gluten free)

Let me introduce you one of the best flourless chocolate cakes I ever made.

It has a deep chocolate flavor (of course), a very fudgy center and that unmistakable after flavor a splash or liquor gives.

It’s almost a baked chocolate mousse, as most of these cakes are, that’s why they remain airy and fudgy at the same time, unlike brownies for example.

As most of you, I love chocolate cakes, more so if they are flourless given that they are fudgy and intense. Sort of like a brownie, but in cake form and taller.

For ages I ‘ve been making Nigella’s chocolate mousse cake, a masterpiece which never disappoints. I spotted this  flourless chocolate almond cake on social media and, despite the separating eggs situation (something I don’t like at all), made it anyway and it turned out amazing.

So, I have a new favorite flourless chocolate cake, gluten free of course.

About the cake:

The better the chocolate, the better the cake. As with most recipes that don’t have many ingredients to cover up the chocolate – a lot of butter, sugar, and add-ons in the Killer Brownies come to mind -, a good dark chocolate bar is essential. I use 60% cocoa butter and up, usually 70%. It does make a difference.

The middle sinks a bit as it cools, and that is fine. Being gluten-free with eggs as their main structure, they tend to deflate a bit, especially if you want it very fudgy (and who doesn’t I can’t imagine), because it needs to be barely underbaked like brownies. I use that collateral issue as a pool to pile dulce de leche and toasted dried nuts – pistachios, almonds, walnuts, and hazelnuts. They really finish up the cake and make it three times better. You can use a jar of store-bought caramel in a second.

So there you have it, a very easy to make flourless chocolate cake that will get you smiles from your crowd. And well deserved.

Happy 2018 guys.

Flourless chocolate almond cake (gluten-free)

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• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 120 minutes
• Yield: 8 servings 1x

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Description

You can halve the recipe using 3 eggs. Use a 7-inch cake pan in that case. 

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Ingredients

• 7 oz. scant 1 cup or 200g unsalted butter
• 7 oz. 200g dark chocolate (60-70%)
• 1 1/2 cups 150g almond flour (or process the almonds until you have almond meal, careful not to process them too much as they will start releasing the oil).
• 6 eggs (room tº, separated)
• Scant 1 cup (180g light brown sugar)
• 1/5 cup 50ml almond liquor (I use homemade amaretto, but you can use Frangelico or whisky too).
• Dulce de leche or thick caramel
• Mix of dried nuts (lightly toasted)

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Instructions

1. Preheat the oven to 330ºF / 170ºC.
2. Butter or spray a 9-inch round cake pan with removable bottom and dust with fine bread crumbs (my favorite) or flour.
3. Melt chocolate and butter (just like you do for brownies) in the microwave (15 second spurts) or over a double boiler without touching the water.
4. Remove from heat (if using) and add almond flour. Mix and reserve.
5. Have the rest of the ingredients measured and ready, the egg yolks and egg whites in different large clean, dry bowls.
6. First beat egg whites until you have stiff peaks.
7. With the same beaters (don’t clean them), beat egg yolks and sugar for about 3 minutes, until light and foamy.
8. Add liquor to the chocolate mixture and then the chocolate mixture to the egg yolks, mixing lightly with a spatula.
9. Add the egg whites in 3 additions, mixing lightly so not to deflate them much.
10. Transfer to the prepared pan and bake for 35-40 minutes, until the top cracks and the surface feels quite firm. It will jiggle a bit in the center.
11. Let cool completely on a wire rack. It’s better if you refrigerate it for a while then, it will be easy to unmold.
12. Unmold carefully onto the serving platter, cover with dulce de leche or caramel and cover with nuts.

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