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.
You can halve the recipe using 3 eggs. Use a 7-inch cake pan in that case.
- 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)
- Preheat the oven to 330ºF / 170ºC.
- Butter or spray a 9-inch round cake pan with removable bottom and dust with fine bread crumbs (my favorite) or flour.
- 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.
- Remove from heat (if using) and add almond flour. Mix and reserve.
- Have the rest of the ingredients measured and ready, the egg yolks and egg whites in different large clean, dry bowls.
- First beat egg whites until you have stiff peaks.
- With the same beaters (don’t clean them), beat egg yolks and sugar for about 3 minutes, until light and foamy.
- Add liquor to the chocolate mixture and then the chocolate mixture to the egg yolks, mixing lightly with a spatula.
- Add the egg whites in 3 additions, mixing lightly so not to deflate them much.
- 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.
- Let cool completely on a wire rack. It’s better if you refrigerate it for a while then, it will be easy to unmold.
- Unmold carefully onto the serving platter, cover with dulce de leche or caramel and cover with nuts.