I regularly have ambitious plans to make an elaborate dessert for a dinner party, and often it just does not happen. Life gets in the way, the guests are arriving in one hour, and I haven't showered, set the table, etc. Any of this sound familiar?
For the last few years, this Flourless Chocolate Cake has been my go-to dessert. I always have the ingredients on hand and it takes no more than 15 minutes to get this into the oven. While it bakes, you can clean up, do any last minute prep work, and pour yourself a drink. About 35 minutes later, your home will smell like chocolate and your dessert is ready! This is a rich, intense cake and it is best-served with something - I like whipped cream and a few raspberries or sliced strawberries.
Flourless Chocolate Cake
Adapted very slightly from Alexandra Cooks
Yield = 1 9-inch cake (I find this serves 8 generous slices or 12 slightly smaller slices)
Notes - This cake is meant to be moist inside so be sure not to overcook it. As soon as it feels only slightly wobbly but mostly firm, remove it from the oven. Give the cake time to cool before you dust it with powdered sugar, too, or it will soak right into the cake. This cake calls for almond flour, so it's not for those who need to be nut-free, but it is gluten free!
8 oz semisweet chocolate
8 tablespoons margarine or butter
½ teaspoon kosher salt
¼ teaspoon almond extract
4 large eggs, separated
2 large eggs, whole
1/3 cup plus ½ cup sugar
½ cup almond flour
Fresh raspberries or sliced strawberries (if you'd like)
Whipped cream (you could also serve it with ice cream, but I prefer whipped cream)
Powdered sugar (If you serve this for Passover, see Alexandra Cooks for a different option for dusting the cake)
1. Preheat the oven to 350ºF. Place chocolate and margarine or butter in bowl and microwave on high for one minute (or until melted), stirring once after 30 seconds. If you don't have a microwave, you can use the oven or a double-boiler (if you use the oven, watch it carefully!).
2. Coat a 9-inch springform pan with non-stick spray. Line bottom with round of parchment paper, then spray the parchment as well.
3. Whisk chocolate mixture until smooth, then add salt and almond extract and stir until blended.
4. Crack 4 of the eggs, separating the whites from the yolks. Whisk the four yolks and two additional whole eggs (whites and yolks) with the 1/3 cup of sugar just until blended. Add yolk mixture to chocolate mixture and whisk until smooth. Stir in almond flour.
5. In the bowl of an electric mixture, whip the four egg whites until soft peaks form. Gradually add the ½ cup sugar and beat until egg whites become shiny and hold their peaks, but are not too stiff.
6. Stir one third of the beaten egg whites into the batter to lighten. Then, in two additions, gently fold in the remaining egg whites. Pour batter into pan and place in oven. Bake for 35 – 40 minutes. Cake will rise and have cracks running across it. It should feel only slightly wobbly when gently pressed. Remove from oven and let cool in pan 10 minutes before removing sides and transferring to cooling rack.
7. Use a fine mesh colander or sifter to dust the cake with powdered sugar. Serve the cake with whipped cream and fresh berries if you have them. I'm sure it will also pair well with ice cream.