flourless chocolate and almond cake

This cake is sheer decadence—a rich and chocolate-y cake with a hint of almond running through, a heaping amount of freshly whipped cream, gorgeous raspberries, and just a light dusting of powdered sugar. Wow! This is one indulgence that is completely worth it. Don’t be surprised if the center of the cake caves in a bit once cooled—this is perfectly normal. It is easily concealed by the whipped cream and raspberries, so no one will ever notice. Moreover, this cake is so deliriously delicious, no one will care! We suggest making it in a 9-inch springform cake pan, which makes freeing it from the pan much easier. Make sure you use a good-quality dark chocolate or baker’s chocolate with at least 67 to 70 percent cocoa solids. Cocoa solids are a blend of cocoa mass and cocoa butter. The higher the percentage, the richer the chocolate and the more beautifully it melts. Green & Black’s Baking Bar works wonderfully for this recipe. So it’s worth spending a bit extra on a good-quality dark chocolate for this. Yes. You have died and gone into a chocolate-coma heaven!

SERVES 8 TO 10

INGREDIENTS

4 ounces good-quality dark chocolate with at least 67% cocoa solids, chopped

6 tablespoons (¾ stick) unsalted butter

¾ cup granulated sugar

2 large eggs, lightly whisked

½ teaspoon all-natural vanilla extract

¼ cup plus 2 tablespoons almond meal/flour

½ heaping teaspoon gluten-free baking powder

Freshly whipped cream (optional)

Fresh raspberries (optional)

Confectioner’s sugar (powdered sugar) (optional)

STEPS

image Preheat the oven to 350°F.

image Lightly grease a 9-inch springform pan and line the bottom with a piece of parchment paper cut to fit.

image Place the chocolate in a heatproof glass bowl and set the bowl over a small saucepan of simmering water. Once the chocolate is melted, remove the bowl from over the saucepan immediately and set aside.

image In a large bowl, cream the butter and sugar together until light and fluffy, using either a hand-held or stand electric mixer.

image Add the eggs and vanilla extract and gently beat for 1 minute, until well incorporated.

image Slowly and gently fold in the melted chocolate until thoroughly combined.

image In a small bowl, stir the almond meal/flour and baking powder to mix well. Add to the chocolate mixture and fold thoroughly together.

image Pour the batter into the prepared springform pan and bake for 28 to 30 minutes, or until a skewer inserted in the cake comes away clean. The cake should be firm in the middle, not wiggly.

image Leave to cool in the pan completely. Don’t panic if the center of the cake caves in a bit once cooled.

image Once the cake is fully cooled, release the sides of the springform. Hold a plate over the top of the cake and gently flip it over. Remove the pan bottom to expose the parchment-lined bottom of the cake. Gently peel off the paper.

image Take another plate or a serving platter, and holding it against the bottom of the cake, flip it all again so the top of the cake is upright. The side of the cake that was facing up in the pan should again be facing up on your plate or serving platter.

image Place in the refrigerator for 30 minutes to 1 hour to allow the cake to firm up and set.

image If desired for serving, top with a heaping amount of freshly whipped cream, fresh raspberries, and a dusting of confectioner’s sugar.

image Store the cake in the refrigerator until ready to serve.

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