Chocolate Almond Situation by Michael Solomonov
January 14, 2018
Chocolate cake goes against my feelings about no processed ingredients, but what would life be without an occasional dessert?
As desserts go, this one is healthier than most because it uses only one cup of sugar, dark chocolate and almond flour. The almond flour means it’s gluten free.
Most importantly, it tastes sweet and satisfying; not at all how you would expect a flourless, gluten free, chocolate cake to taste.
Makes one 9 inch round or square cake.
- 8 tbsp (1 stick) unsalted butter, softened
- 1 cup sugar
- Big pinch salt
- 2 scant cups chopped dark chocolate (at least 60% cacao; 11 ounces) melted and cooled slightly
- 4 large eggs, lightly beaten
- 1/2 cup almond flour
- Preheat the oven to 375F, with a rack in the middle. Oil a 9 inch round or square cake pan, line the bottom with a round of parchment paper, and oil the parchment.
- Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl) and beat on medium high speed until pale and fluffy, about 2 minutes. Add the melted chocolate and mix just until combined. Scrape down the sides of the bowl with a spatula and mix for another few seconds. With the mixer on low speed, add the eggs, one at a time, beating until each one is incorporated before adding the next. Scrape down the sides of the bowl again, then add the almond flour and mix on low until just incorporated, about 10 seconds.
- Pour the batter into the prepared cake pan and smooth the top with an offset spatula (the batter will be very sticky). Bake until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.