Flourless Chocolate Cake

This cake is decadent…made mainly with almond meal and dark chocolate, super rich, moist almost like brownie.

I have made chocolate cake using almond flour with a little bit of flour, but this one is totally flourless, and the texture is just heaven…it melts away…The cake is super rich, moist, and kind of between fudge and brownie. Since it is super rich a small slice goes a long way…and so satisfying.

This recipe was adapted from Food 52 with minor adjustment.  As always, I like my dessert a bit less sweet than the original recipes, and as usual I try to make it practical. According to the site this cake is called Torta Caprese, from the Island of Capri.

– How the cake rises without flour?

Egg whites are whipped until soft peaks which are added to the cake batter to leaven it.

– What else can I add to the cake?

Oh…you can add all kind of flavors, orange zest, a shot of strong coffee, rum or Grand Marnier…many choices for you to pick.

– How can I serve this cake?

The cake really tastes better the next day…and you can serve with a dollop of whipped cream, chocolate ganache, fresh berries, crème anglaise…depends of your palate and what you have in the refrigerator.

– Can I freeze the cake?

Absolutely, once the cake is cooled, wrap in plastic unfrosted and freezer. Before serving let it defrost in the refrigerator overnight.I think it is time to look at the recipe…

– I think it is time to look at the recipe…

I used 2 small round pans for this recipe (4 ½ and 6 in), but feel free to use one 8 in round pan.

Ingredients:

  • 125 g almond flour
  • 125 g dark chocolate
  • 113.4 g (4 oz) butter, 1 stick
  • 100 g sugar
  • 3 large eggs separated
  • 1 tablespoon rum (optional)
  • Powdered sugar
  • Fresh raspberry for garnish

Method:

Preheat oven to 325ºF and set a rack on the middle level.

Line the bottom of the pans (4 ½ and 6 inch) or pan (8 inch) with a circle of parchment paper and around it.

In a glass bowl on the top of a double boiler or a pot of simmering water add the chocolate until melted. Remove from the heat and add the butter. Mix until all combined, if need place the bowl back to the double boiler to melt the remaining butter.

Add to the chocolate mixture the almond flour, sugar. Mix until all combined. Once the mixture cools down add the egg yolk and the rum or any other ingredients you might add. Stir well and set aside.

In a clean bowl, beat the egg whites they form soft peaks. In three additions, fold the egg whites into the chocolate mixture.

Pour the batter into the prepared cake pan(s) and smooth the top. and bake for 20 minutes (4 ½ inch cake pan) and for 30 minutes (6 inch cake pan) or 40 minutes (8 inch cake pan), depending on the size of your cake pan or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Let cool completely on the rack before removing the cake from the pan.

Serve as you wish, with confectioner’s sugar, fresh berries, a dollop of whipped cream and so on…

– If you enjoy this simple and easy chocolate cake you might want to try the following…

Did you know that dark chocolate is rich in flavanols? Observational studies linked the benefits of the cocoa flavanols with reduced blood pressure, consequently reducing the risk of heart disease. One must be cautious to not over consume dark chocolate as it contain high calories and sugar.

Thank you for visiting Color Your Recipes…have a colorful week!




Chunky Chocolate Chips Cookies

These cookies are one of the best I have ever made…it is loaded with chunks of dark Belgium chocolate and toasted walnuts. They are almost like a chocolate bar with walnuts.

Let’s be honest, there is not such a thing as “not good chocolate chips cookies”, but there is a “great chocolate chips cookies”, and I can assure you that this is one of the great ones…as mentioned above, it is loaded, yes, loaded with dark Belgium chocolate and lots of toasted walnuts…again, the quality of the cookies lay on the quality of ingredients you use, and this time I did not hold back…instead of the chocolate chips found in grocery store (without offense) I decided to chop the bar of the dark chocolate (Trader Joe’s) and wow…

I hope you get the chance to try this recipe and find how amazed I was when I first broke into one of the cookies…

Ingredients:

  • 2 sticks (½ lb) of unsalted butter, cut into small pieces
  • 135 g light brown sugar
  • 100 g sugar (for less sweet use 70g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 300 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 400 g dark chocolate, cut into random chunks, I used Belgium
  • 250 g walnut, roasted and chopped into chunks (increase up to 400 g)

Method:

Preheat oven to 400F

Sift the flour with baking soda, baking powder and salt. Mix it all.

Place butter and sugar into bowl and turn mixer on low, and then on medium until the butter is smooth.

Add the eggs and vanilla extract, continue to beat on medium until all the eggs are incorporated to the butter.

Remove the bowl from the mixer and add the mixture of flour. Mix gently until all the flour is incorporated.

Pour in the chocolate and walnut into the dough and stir gently, making sure that the chocolate and walnut are mixed evenly into the dough.

Using an ice cream scooper, scoop the dough on a cookie sheet lined with silicone mat or parchment paper.

Bake the cookies for 9 minutes. The cookies should be slightly golden on top and bottom. Remove from the oven and let it cool for approximately 15 minutes. Do not move the cookies as they still “cooking” and setting during the 15 minutes rest.

Serve warm or at room temperature.

If you enjoy this recipe you might want to try the Brown Butter Chocolate Chips Cookies recipe.

Did you know that dark chocolate contains plant flavonoids? Flavonoids are antioxidants…in spite of the antioxidants in dark chocolate one should be careful not to consume too much due to its fat content.

Thank you for visiting Color Your Recipes…have a colorful week!