Flourless cakes are popular with people for a variety of reasons; some
don’t take well to flour, some are trying to avoid the carbohydrates,
and maybe some just want to skip the flour and get right to the goodies:
the chocolate. This flourless chocolate cake is fabulous, hence the
name. If you like a spicier cake, add one teaspoon of cinnamon along
with the almonds.
Fabulous Flourless Chocolate Cake
340 g (12 oz) of semisweet chocolate
1/3 cup of milk
1/3 cup of butter, room temperature
180 g (4/5 cup) of white sugar
1 teaspoon of baking powder
1/4 teaspoon of almond extract
1/3 cup finely of ground almonds
4 eggs, separated
Preheat the oven to 180 degrees C (350 degrees F).
Line a 23 cm cake pan (9 inch) with nonstick paper and lubricate the pan
with nonstick spray, butter or cooking oil.
Break the semisweet chocolate into small chunks and melt it with the
butter and the milk in a double boiler over hot water.
Put one half of the sugar into a small mixing bowl and beat the egg
yolks into the sugar. Gently fold in the melted chocolate, butter and
milk mixture. Fold in the baking powder, the almond extract and the
ground almonds.
Beat the egg whites until they are nice and frothy. An electric mixer is
best for this. Gradually add the rest of the sugar and continue to beat
until the sugar and eggs have formed stiff peaks. Carefully fold the
beaten egg white mixture into the mixture of butter, chocolate, milk and
almonds.
Pour the prepared ingredients into the cake pan and bake at 180 degrees
C for until a toothpick inserted in center comes out clean. This should
take about 40 minutes. Be careful with the cake because it can end up
collapsing. Allow it to rest awhile after removing it from the oven.
Serve the Fabulous Flourless Chocolate Cake warm or cold. Good toppings
include powdered sugar and whipped cream dusted with cocoa powder.
