Dark and fudgy, this Italian Chocolate-Almond Flourless cake is perfect for any chocolate lover. Top each slice with whipped cream and berries for a restaurant quality dessert at home.
- 5 ounces blanched almonds
- 7 ounces good-quality unsweetened chocolate, roughly chopped
- 1 cup sugar
- 1/8 teaspoon salt
- 7 large egg whites
- 1/4 teaspoon cream of tartar
- Unsweetened cocoa powder for dusting
- Sweetened whipped cream and berries, for serving
- Place a rack in the lower third of the oven. Preheat to 350ºF.
- Line the bottom of a springform pan with parchment paper, then grease the sides of the pan with nonstick cooking spray.
- Place the almonds, chocolate, 1/2 cup of the sugar and the salt in a food processor. Process until the mixture is finely chopped, but not completely pulverized.
- Place the egg whites in the bowl of a mixer. Add the cream of tartar. Beat the eggs until soft peaks form, then slowly add the sugar while you are still mixing. Continue to beat until stiff peaks are formed.
- Add one third of the nut mixture to the egg whites and fold in. Add the nut mixture in two more additions, folding just until combined.
- Pour the mixture into the prepared springform pan and spread it evenly. Bake until a tester inserted in the center of the cake comes out clean or with just a little bit of chocolate on it, 25 to 30 minutes.
- Allow the cake to cool for 10-20 minutes, then remove the sides of the pan. Invert the cake to a cooling rack, then remove the paper from the bottom of the cake. Use another cooling rack to invert the cake right side up again, and allow the cake to cool completely.
- Serve the cake with sweetened whipped cream, berries, and a dusting of cocoa powder.
The original recipe mentions using whole almonds, but I have a hard time finding whole blanched almonds. I have used slivered almonds with great results.
The first time I made this, I served it with raspberries, but this time I opted for strawberries, because I had some on hand. Both are delicious!
recipe source: Pure Dessert