Flourless Chocolate Almond Cake

How to make a flourless chocolate cake

Choose good chocolate (60-70% dark chocolate) and fresh eggs. The better the ingredients, the better the cake.

A meringue is made and the chocolate and butter are mixed into it.

Tip: always use a spatula when incorporating mixtures into a meringue or whipped egg whites and do so with light, quick moves.

Important: deflate the egg mixture as little as possible while mixing in the chocolate mixture.

The almonds can be mixed into the chocolate before or after (image below) you add it to the egg whites. As long as you don't overmix the whole thing, you'll be fine.

Cracked top

As it bakes, the top of this flourless chocolate cake cracks, big time (image below). This is fine and happens to almost all of these types of cakes, where an airy chocolate mousse is baked.

Relax, take it out of the oven, and get ready for the next part. The middle of the cake will sink. That is fine also.

The middle of most flourless cakes sinks like in a souffle. It is a baked mousse after all.

Besides, we want a fudgy center (I couldn't imagine someone who wouldn't) so we underbake it a little.

This is a baked chocolate mousse after all. Just watch it deflate and know that it all is as it should be.

The topping

I find that the place where the cake sunk screams to be filled up. My favorite is dulce de leche (or thick caramel) and nuts. They complement the chocolate perfectly and everybody likes them.

The second runner-up would be whipped cream and berries like in this chocolate torte. The third option would be dulce de leche and whipped cream like the banoffee cake.

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

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
• Eggs: when separating the eggs not a single speck of egg yolk is allowed to get into the whites. And the bowl has to be squeaky clean. Otherwise, the egg whites won't rise as they should and the cake will not be as light.
• Pan size: using the specified pan size is important. If you use a different pan size you will get either a very different final cake. Especially if you use a smaller one, the cake will probably not bake fully in the middle and the top and bottom will almost burn. If the pan is larger, the cake will be too short and will lack that fudgy quality.
• Storing: this cake can be frozen for up to a month after it has completely cooled. Wrap it well in plastic and then aluminum. Or refrigerate it for a few days before adding the topping and eating it.

Variations

• You can add a different liquor, like mint or cassis, and completely change the flavor.
• Add orange zest to the batter, and use orange liquor.
• Add spices, such as ground cardamom or cinnamon. Or even some dried chili for a spicy kick.