Serves 10 to 12
Oven Temperature: 350°F/175°C
Baking Time: 5 minutes for the almonds; 75 to 80 minutes for the cake
Baking Equipment: One 9 by 3 or 2¾ inch high springform pan, bottom lined with parchment, encircled with cake strips (see Baking Equipment)
A flourless chocolate cake requires more support than a cake roll. Nut flour (finely ground nuts) adds structure, texture, and flavor to this moist and chocolaty cake. This is a great cake for Passover (see Baking Pearls) or for anyone who is gluten intolerant. The cake will be about 2⅛ inches high at the sides and will have a ¼ inch depression—perfect for filling with softly whipped, lightly sweetened cream.
| unsalted butter | 300 grams | 21 tablespoons (2½ sticks plus 1 tablespoon) |
| 8 (to 12) large eggs, separated: | ||
| 8 (to 12) yolks (see Baking Pearls) | 149 grams | ½ cup plus 4 teaspoons (138 ml) |
| 8 whites | 240 grams | 1 cup (237 ml) |
| unsweetened alkalized cocoa powder | 66 grams | ¾ cup plus 2 tablespoons (sifted before measuring) |
| boiling water | 133 grams | ½ cup plus 1 tablespoon (133 ml) |
| pure vanilla extract | . | 1½ teaspoons (7.5 ml) |
| unblanched sliced almonds | 225 grams | 2¼ cups |
| sugar, preferably superfine | 300 grams | 1½ cups, divided |
| fine sea salt | . | ⅛ teaspoon |
| cream of tartar | . | 1 teaspoon |
Preheat the Oven
▪ Twenty minutes or longer before toasting the almonds, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Mise en Place
▪ About 1 hour ahead, set the butter and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
▪ Thirty minutes to 1 hour ahead, in a 2 cup glass measure with a spout, whisk the cocoa and the boiling water until smooth. Whisk in the vanilla. Cover with plastic wrap and cool to room temperature.
▪ Toast the almonds: Spread the almonds evenly on a cookie sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and prevent overbrowning. Allow them to cool completely.
▪ In a food processor, process the almonds with 66 grams/⅓ cup of the sugar until finely ground.
▪ Into separate bowls, weigh or measure the egg yolks and whites.
Make the Batter
1. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the butter with 200 grams/1 cup of the remaining sugar for 3 minutes, or until light and fluffy.
2. Add the egg yolks and continue beating until incorporated, scraping down the sides of the bowl as needed.
3. With a silicone spatula, scrape in the cocoa mixture and almond mixture. Beat on medium speed, scraping the sides of the bowl as needed, until evenly incorporated. Be sure to reach into the bottom of the bowl to incorporate any cocoa mixture that may have settled on the bottom.
▪ If you do not have a second mixer bowl, scrape the mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl to remove any trace of oil.
4. In the bowl of the stand mixer fitted with the whisk beater, beat the egg whites, salt, and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining sugar and continue beating until stiff peaks form when the beater is raised slowly.
5. Detach the whisk beater and use it to fold one-quarter of the meringue into the batter by hand to lighten it. Gently fold in the remaining meringue in two parts. Finish folding with a large silicone spatula.
6. Scrape the batter into the prepared pan, spreading it evenly with an offset spatula. It will fill a 3 inch high pan by about two-thirds.
Bake the Cake
7. Bake for 30 minutes. Tent it loosely with aluminum foil and continue baking for 45 to 50 minutes, or until the center springs back when very lightly pressed with your finger. An instant-read thermometer inserted into the center should read 202ºF/94ºC.
Cool the Cake
8. Set the pan on a wire rack and allow it to cool for 50 minutes. As it cools, it will form a ¼ inch depression.
Unmold the Cake
9. Run a small metal spatula between the sides of the cake and the pan, pressing firmly against the pan. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Peel off the parchment and reinvert it onto another wire rack or serving plate to cool completely.
10. If desired, shortly before serving, dust lightly with cocoa or powdered sugar, or fill the center with softly whipped, lightly sweetened cream (see recipe).
Store Airtight: room temperature, 3 days; refrigerated, 5 days; frozen, 2 months.
Baking Pearls
The ratio of white to yolk in an egg can vary to such a degree that you may need as few as 8 or as many as 12 eggs for this recipe. It is therefore advisable to weigh or measure the separated yolks and add or reduce if needed.
If making this cake for Passover, omit the cream of tartar but take care to beat the egg whites only until almost stiff peaks form, to avoid breaking them down. (The peaks should curve slightly when you raise the beater.)