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Flourless Chocolate Almond Cake from Scharffen Berger

Flourless Chocolate Almond Cake | EatSomethingSexy.com

Flourless Chocolate Almond Cake | EatSomethingSexy.comAn excellent choice for Passover or Easter, this recipe comes to us from Scharffen Berger’s Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate. It incorporates our new favorite baking chocolate, Scharffen Berger 70% Bittersweet. We love the richness such a dark chocolate brings to this decadent cake. Best of all, its wheat and gluten-free yet rich with aphrodisiacs including chocolate and almonds.

Flourless Chocolate Almond Cake | EatSomethingSexy.com
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Flourless Chocolate Almond Cake
Course: Dessert
Dish Type: cake
Diet and Health: gluten-free
Seasonal: Passover
Ingredient: chocolate
Servings: 12 servings
Created by: Scharffen Berger
Ingredients
  • 6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
  • 1/4 cup espresso or double strength coffee
  • 10 tablespoons butter
  • 3/4 cup plus 2 tablespoons sugar
  • 6 large eggs separated
  • 1/4 teaspoon salt
  • 2 cups almonds toasted and finely ground
  • Confectioners sugar for sprinkling optional
  • Whipped cream optional
Instructions
  1. Preheat oven to 375 degrees F.
  2. Lightly grease and flour the pan and line the bottom with parchment paper.
  3. In the top of a double boiler or in a bowl placed over a pan of simmering water, melt the chocolate and coffee, stirring frequently. Set aside to cool slightly.
  4. With a hand held mixer, or heavy-duty mixer with the paddle attachment, beat the butter and 3/4 cup of the sugar until ivory colored. Add the egg yolks, two at a time. Continue to beat until the mixture is light and airy. Fold in the chocolate.
  5. In a clean dry bowl using clean dry beaters, whip the egg whites with the salt until soft peaks form when the beaters are lifted. Gradually beat in the remaining two tablespoons sugar until the egg whites are stiff but not dry. Fold the ground almonds into the whites.
  6. Fold the chocolate mixture into the egg white mixture.
  7. Scrape the batter into the prepared pan and spread it evenly.
  8. Place the pan in the oven and immediately turn the heat down to 350 degrees F. Bake 15 minutes.
  9. Turn the oven down to 325 degrees F. Bake an additional 45 minutes.
  10. 10. Turn the oven down to 300 degrees and bake 15 to 20 minutes. Turn the oven off and leave in the oven, with the door ajar, for another 30 minutes.
  11. 11. Cool on a rack.
  12. To serve: Remove the sides of the pan and transfer to a serving platter. Sprinkle with confectioners’ sugar. Serve slices with whipped cream, if desired.