Ingredients
Equipment
Method
- Grease the sides of the springform pan with softened butter or coat with pan release spray
- Fold your parchment paper in half, and in half again, then fold on an angle creating a triangle
- Place the tip of the triangle in the center of the pan, using scissors cut off the excess hanging off the edge of the pan. creating a circle that fits in the bottom of the pan
- Preheat your oven to 350℉
- Place water in your medium saucepan filling it halfway up, bring water to a simmer
- Place the chocolate and the butter into a heat safe large bowl, on top of a double boiler
- Place the whole almonds into a blender or food processor to grind, chop until small pieces, be careful to not create paste (use the pulse option to help with this)
- Remove the chocolate and butter mixture from the heat, and mix together with a rubber spatula
- When the mixture is smooth, add the ground almonds and vanilla extract, stir to combine evenly
- Using the bowl of your stand mixer and another mixing bowl ( two mixing bowls if you are using a hand held mixer) separate the eggs placing the whites into the bowl for your stand mixer or the bowl you will use with your hand held mixer. place the egg yolks into a separate mixing bowl
- Add half of the sugar to the egg yolks and using the wire whip vigorously whisk the egg yolks and sugar together until smooth and pale (be very careful to not let the sugar sit on the egg yolks at all! The sugar will begin to cure the egg yolks creating hard lumps that will not combine with the mixture)
- Fold the melted chocolate mixture into the egg yolks and sugar mixture, and set aside
- Fitted with the whip attachment use your mixer to whip the egg whites until foamy. The with the mixer going add the remaining sugar in a steady stream. Continue whipping the egg white sugar mixture until soft peaks form
- Fold the whipped egg white mixture into the egg yolk melted chocolate mixture, being careful not to over mix and deflate the egg white mixture
- Place the mixture into the prepared cake pan (don't be discouraged it doesn't look beautiful at this state) place the pan in the center rack of your preheated oven, and bake for 35 minutes
- Remove the cake from the oven and place on a wire rack, don't be nervous if the top cracks its part of the delicious texture of this dessert
- Cool on a wire rack for 30 minutes and then place in the refrigerator for about an hour, chilling it makes it easier to cut into portions. For best results when cutting use a warm knife wiping with a wet cloth in between cuts so you can have nice pretty pieces to enjoy! (use the same cutting technique you would use to cut cheesecake)
Nutrition
Notes
Serve your finished flourless chocolate almond cake with fresh whipped cream, fresh berries, vanilla ice cream and/or caramel sauce, fruit sauce, or even dark chocolate ganache!
You can use a different type of nuts (cashew, pistachio, walnut, even macadamia nuts) or if you prefer to leave the nuts out entirely.
You can also replace the vanilla extract with your favorite liqueur or even dark rum works great!
Once you master the technique involved in making this very classic flourless chocolate almond cake, you can get creative with the additions, ultimately creating your own signature masterpiece!
Enjoy!