Flourless Chocolate Almond Cake
Posted by fourclankitchen on August 17, 2014
I saw this cake on one of my favorite blogs: Alexandra Cooks. Just about everything I have made from this website has been great, so I highly recommend a visit. This cake is called torta caprese, which I am guessing is Italian in origin. It is gluten free and has no leavening besides beaten eggs and it is grand enough to serve at any kind of gathering. So it is very versatile. For grand cakes, it is also simple to make, but it does require a number of dishes and bowls and proper sequencing. So read the recipe all the way through before you launch into it.
1. 2 cups almond meal/almond flour.
(Note: The original recipe calls for 12 oz or 2 cups of whole almonds. I used almond meal, but when I measured 12 oz of almond meal, it was nearly 4 cups worth. So I used 2 cups of almond meal, this worked fine. I have also used 2 cups of whole almonds. So I think may be the 12 oz is a misprint).
2. 1+ 1/4 cups sugar, divided
3. 8 oz bittersweet, coarsely chopped chocolate (2 bars of Ghiardelli)
4. 1/2 pound (2 sticks) salted butter (original recipe calls for unsalted butter, but that seemed wrong since know other salt is added)
5. 6 large eggs, separated, at room temperature
6. 2 tablespoons Grand Marnier (I omitted)
7. 2 tsp almond extract (not in the original recipe)
8. Confectioners’ sugar for sprinkling
1. Preheat oven to 325 and shift a rack to the bottom or bottom third of your oven. Butter a 9″ springform pan, line with parchment paper and butter the paper as well.
2. Separate your egg whites and yolks, putting each in large bowls.
3. Beat yolks with 1 cup of sugar for about 5 min until the yolks are light lemon colored and have increased in volume by a lot.
4. Melt 2 sticks butter in the microwave in a largish bowl about a minute. Then add the chocolate and mix. Microwave for 30 seconds, mix and repeat if needed to melt the chocolate entirely. Depending on the microwave, the first 30 seconds should do it, since the butter is already warmed up. Do not overdo this step, or your chocolate will seize (separate from the cocoa butter and form little criddlies-you cannot recover from this mistake to my knowledge).
5. Fold in the almond meal into the egg yolks. Then add the chocolate mix and almond extract (or grand mariner).
6. Using a stand mixer, beat eggs whites at a slow speed for a minute or two, then add the remaining 1/4 cup of sugar and beat at high speed till it forms firm peaks.
7. Fold in the chocolate mix into the egg whites and mix gently to incorporate (don’t deflate the eggs).
8. Place on a baking sheet and bake for 55-90 min (mine took 80 min), until an inserted tester comes out clean.
9. Cool in pan for 15 min. Remove the edges of the pan and cool completely.
10. Sprinkle with powdered sugar if desired.
The cake is moist and lasts several days, so it is a good make-ahead cake.