Wednesday, April 29, 2015

Flourless Chocolate Almond Cake



My son made this cake for my birthday and it was a real treat--very moist and chocolate-y.  It is not dense and brick-like the way other flourless cakes can be.  This cake is pretty good served as is, but for a special occasion try topping it with Chocolate Ganache.  Marvelous!

Flourless Chocolate Almond Cake
From Gluten-free Sweet Treats by Emma Goss-Custard
Makes 8 servings

vegetable or coconut oil
3/4 cup butter
7 oz dark chocolate, chopped
5 eggs
1 cup sugar
1 tsp baking powder
1 cup almond meal (finely ground almonds without the skins)
6 Tblsp ground flax seeds
1/2 tsp vanilla extract
3.5 oz milk chocolate, cut into chunks

Preheat oven to 350 degrees.  Line a 9" springform pan with parchment paper, then brush the inside with oil.

In a glass bowl, melt the butter with the dark chocolate in the microwave, stirring after 30 second intervals.

Crack the eggs into a large bowl then add the sugar, baking powder, almond meal, flax seeds and vanilla.  Pour in the melted chocolate mixture.  Beat at medium speed with an electric mixer until creamy, then fold in the milk chocolate chunks with a rubber spatula.

Pour the mixture into the prepared pan and place on a metal baking sheet.  Bake for 30 minutes, then check and cover the top with parchment if the cake needs to bake longer.  When done the top will spring back when lightly pressed with your fingertip but will have a soft, fudgy, brownie-like texture.  Let cool in the pan on a rack for 1 hour. (This cake freezes well. Or store for up to 7 days in the refrigerator.)

If using ganache topping, remove the pan's ring, spread the ganache over the top of the cake and let set for an hour before serving.








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