Flourless chocolate almond cake.

I’ve been majorly slacking with the baking lately. There just aren’t enough hours in the day, you know? But when your husbands coworker asks if we’re having marital problems because I haven’t sent him to work with any treats lately, then I guess it’s time to get back in the kitchen! And since Jake’s coworker’s favorite baked good is flourless chocolate cake, that’s what I made. With a typical me twist: almond.

I haven’t made this cake in a while. I used to have an amazing family recipe that was written on a post-it. I had it memorized, but somewhere over the years, the physical (and mental) recipe got lost. And it was GOOD. And EASY. So I haven’t made one since, hoping that the recipe would one day come back to be. But it hasn’t, so I started with what I remember being the closest thing – a recipe from Williams-Sonoma. I also used a mixture of Mast Brothers chocolate, a local company  based out of the Bronx. Mainly because I couldn’t resist their pretty packaging…not that you taste the packaging in the cake, but quality chocolate definitely makes it better!

Flourless Chocolate Almond Cake
Flourless Chocolate Almond Cake Eggs Flourless Chocolate Almond Cake Mast Brothers Chocolate

INGREDIENTS

10 oz. bittersweet chocolate
3⁄4  cup (1 1⁄2 sticks) unsalted butter, cut into small pieces
5 egg yolks
1⁄4 cup plus 2 tbsp granulated sugar
1 tsp vanilla extract
1⁄2 tsp almond extract
1⁄4 cup almonds, toasted and finely chopped
Pinch of salt
3 egg whites, at room temperature

DIRECTIONS

Preheat oven to 300ºF. Grease an 8-inch round cake pan with butter. Toast almonds and finely chop in food processor.

Combine chocolate and butter in a double boiler and melt, then whisk until well blended. (Is there a prettier site?) Set aside to cool slightly.

Flourless Chocolate Almond Cake Butter Flourless Chocolate Almond Cake Batter Flourless Chocolate Almond Cake Batter

In a large bowl, using an electric mixer with a whisk attachment, beat together egg yolks, 1/4 cup of granulated sugar, the vanilla and almond extracts, and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and almonds and continue beating until well blended.

In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed until foamy, then gradually add remaining 2 tablespoons of sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.

Pour batter into prepared pan and spread out evenly. Bake until cake puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 35 minutes. Try not to overcook. Transfer pan to a wire rack and let cool for 30 minutes.

Remove cake from pan and let it cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.

ENJOY!

Flourless Chocolate Almond Cake

2 responses to Flourless chocolate almond cake.

  • Aneta

    posted on 6.12.12 at 12:31 pm

    01

    Thanks Ashley, it was delicious :)

    • Ashley

      posted on 6.12.12 at 5:38 pm

      02

      You’re most welcome, Aneta!

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