Gluten-Free Chocolate Almond Cake
Cook Time:
55
Minutes
Difficulty:
Medium
Serves Up To:
24
Servings
Nutrition Information
| Total Fat | 72g |
|---|---|
| Cholesterol | 145mg |
| Sodium | 710mg |
| Total Carbohydrates | 41g |
|---|---|
| Dietary Fiber | 11g |
| Sugars | 8g |
| Protein | 33g |
Ingredients
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
Directions
- 1
Preheat oven to 325°F.
- 2
Butter a 9-inch springform pan and line the bottom with parchment paper.
- 3
Melt the chocolate and butter together in the microwave. Mix in vanilla and set aside.
- 4
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.
- 5
Combine chocolate and egg yolk mixtures, stirring well to mix. Add almond flour and stir to incorporate.
- 6
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.
- 7
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.
- 8
Let cool in the pan on a wire rack for 15 minutes before removing the sides of the springform pan, then cool completely.
- 9
When the cake has cooled, remove parchment. Sift powdered sugar over the crackly top just before serving.
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