This cake is a real treat. You only need a small piece to really get a full chocolate experience and the recipe is gluten free. <3
Preheat oven to 350 degrees
Butter 9” spring pan
7 oz. Bittersweet chocolate, melted & cooled to room temp
1 oz Unsweetened chocolate, melted & cooled to room temp
9 T Unsalted butter, melted & cooled to room temp
¾ C Sugar
1 T Alkalized cocoa powder (Droste or Giardelli)
5 Eggs separated
2 t Vanilla
1/3 C Ground almonds
1/8 t SaltClick edit button to change this text.
In one bowl mix melted chocolates and butter thoroughly.
In a second bowl whisk sugar and cocoa powder. Add egg yolks for 3 minutes or until thickened. Blend in melted chocolate mix, add vanilla and ground almonds. Mix until thoroughly incorporated.
With an electric mixer beat egg whites until they just begin to swell, add salt and continue till beat till firm but not stiff peaks. With a large spoon gently fold in whites into the chocolate mixture – do not deflate the egg whites. Fold until the large streaks of egg whites are incorporated.
Spoon mixture into prepared spring pan and smooth top.
Bake for 40 minutes or until just set. Set on a rack to cool. Cake will fall slightly when cooled.
Serve with whip cream and enjoy!