Description
Fudgy, decadent, rich, and absolutely perfect to end a romantic dinner or your Passover seder. This Flourless Chocolate Cake is sure to become a new favorite when your sweet tooth strikes!
Ingredients
Scale
- 3/4 cup of dark chocolate or dark chocolate chips (about 4 ounce or 115 gr)
- 1/3 cup vegetable oil ( 100 ml)
- 3/4 cup almond flour (80 gr)
- 2 tbsp cocoa powder (14 gr)
- 1 tbsp cornstarch (8 gr) (you can also use potato starch, tapioca starch or arrowroot powder)
- 1 tsp espresso powder or instant coffee mixed with 2 tbsp of water
- Pinch of salt
- 4 large eggs, separated
- 1/2 cup white sugar ( 100 gr)
Instructions
- Preheat the oven to 350F. Line an 8-inch round cake pan with parchment paper
- Place the chocolate chips and the oil in a large heat proof bowl and microwave in 20-second increments until melted, stirring with a rubber spatula every time
- Once the chocolate is melted, add the almond flour, cocoa powder, cornstarch, espresso powder mixed with water, and a pinch of salt. Add the egg yolks and mix until well combined
- In a separate clean bowl, beat the egg whites for 2 minutes on high speed. Add the sugar and continue beating until stiff peaks form ( the egg whites should stand on their own on the whisk attachment. Check the image on the post)
- Carefully fold the egg whites into the chocolate batter a little bit at a time in a slow, circular motion. Slowly mix the batter until no white streaks remain. Pour batter into the prepared cake pan and bake for 30 minutes
- Let the chocolate cake cool completely before enjoying it
- Sprinkle some powder sugar and top with berries (optional)
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 311
- Sugar: 18.2
- Sodium: 37
- Fat: 18.9
- Saturated Fat: 11.4
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 23.7
- Fiber: 1.9
- Protein: 5.8
- Cholesterol: 93.9