This simple chocolate cake is made mainly with almond flour…it is very…very…very moist, almost like brownie, fudge texture. It is indeed denser than regular chocolate cake, but it is so good…a small slice goes a long way so satisfying this cake is.
The best part of it…this cake does not taste “old” even after a few days, actually it tastes better.
I hope you get to try this recipe, I can assure you that you will not regret. This recipe was adapted from Jean-Georges, Home Cooking cookbook.
55g unsalted butter
8g all-purpose flour
3 large eggs, separated
65g granulated sugar
100g bittersweet dark chocolate, cut into small pieces
50g almond flour
Confectioner’s sugar, cocoa powder or fresh cream, optional
Preheat oven to 350F. Cover a 8 inch USA baking pan with parchment paper.
In the medium sauce pan with approximately 1 inch of water and bring to simmer. Combine the chocolate and butter in a heat proof bowl and set over the simmering water. Melt the chocolate with the butter, stirring occasionally. Once the chocolate has melted, remove from the heat.
Beat 1 egg yolk into the chocolate mixture to temper it. Beat in the remaining eff yolks, then add the almond flour and the all-purpose flour. Set aside.
Beat the egg white until foam forms, add slowly the granulated sugar and continue to beat until medium-stiff peaks form.
Add a third of the whopped whites to the chocolate mixture and mix well to loosen the chocolate mixture. Gently fold in another third of the white, and them the last third just until combined.
Pour into the prepared pan and tap gently the pan on the counter to remove any air bubbles.
Bake until puffed and a wood stick comes out clean, about 17 minutes. Let it cool in a wire rack for approximately 10 minutes, then invert onto the rack.
Carefully flip the cake right side up. Let cool completely. Dust with confectioner’s sugar or cocoa powder if desire, or top it with cream.