With more and more people choosing to avoid gluten, recipes like this one have gained in popularity. Flourless chocolate cake is moist, chocolatey, and perfect for those looking to fulfill their chocolate cravings and avoid heavy nut filled desserts.
Having a Kitchen Aid stand mixer will make this recipe a bit easier but you can also use a hand held electric or manual beater as well. Keep a light hand when folding in the egg whites to help keep the batter nice and fluffy which will end with a really light final product.
Flourless Chocolate Cake
Makes 1 - 8/9 inch springform pan
butter + almond flour for coating the pan
1/2 cup plus 2 tablespoons butter
3 ounces cacao paste or baker's chocolate
5 egg yolks
3/4 cup + 2 tablespoons rapadura or other unrefined sugar
4 egg whites
a pinch of cream of tartar
2 tablespoons chaga tincture or dark fruited mead
1/2 cup almond flour
- Preheat the oven to 350°F
- Grease the inside of the pan with butter then coat with almond flour. Move the pan in a circular motion to cover all the almond flour. Shake out any excess, then set aside.
- Add the egg yolks and 1/4 cup of the sugar to a stand up mixer and beat until quadrupled in size.
- While the yolks whip, gently melt the chocolate paste and butter. Once melted, remove from the heat and allow to cool slightly.
- Stir the whipped yolks into the melted chocolate/butter mixture then pour into a large mixing bowl. Stir in the almond flour and the chaga tincture.
- Clean out the stand up mixer bowl, wipe dry then, add the egg whites and cream of tartar. Whip until soft peaks then slowly add the remaining sugar. Continue to whip until medium peaks are formed.
- Gently fold the egg whites, 1/4 at a time into the yolk mixture.
- Carefully pour the mixture into the coated pan and bake for 12-15 minutes, or until the cake slightly loose and wobbly in the middle.
- Remove from the oven and allow to cool.
- Serve with whipped cream, fresh berries, and chocolate nibs.