Gluten-Free Chocolate Almond Cake
Preheat oven to 325°F.
Butter a 9-inch springform pan and line the bottom with parchment paper.
Melt the chocolate and butter together in the microwave. Mix in vanilla and set aside.
Beat the egg yolks with an electric mixer until light yellow, approximately 5 minutes. Gradually beat in 1 cup of the sugar, a little at a time.
Combine chocolate and egg yolk mixtures, stirring well to mix. Add almond flour and stir to incorporate.
In a clean bowl, beat the egg whites with the remaining ¼ cup sugar until firm peaks form. Fold the egg whites into chocolate mixture in two additions.
Pour the batter into the prepared springform pan and smooth the top. Bake for 55 minutes or until a wooden skewer inserted in the center comes out clean.
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
When the cake has cooled, remove parchment. Sift powdered sugar over the crackly top just before serving.
- 12 ounces high quality bittersweet chocolate
- 1 stick unsalted butter
- 2 teaspoons vanilla extract
- 6 large eggs, separated
- 1 + ¼ cup sugar, divided
- 1½ cups Blue Diamond Almond Flour
- Powdered sugar for sprinkling
Included in this recipe
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