Why recepie famous for?
Flourless chocolate cakes require egg whites beaten until stiff. Such cakes rise more when baking, but then it sinks more once cooled, creating a “crater” on the surface and a slightly denser cake. This recipe made using a touch of baking powder yields are slightly fluffier cake – plus it’s far easier and quicker, and the cake has a level surface. The surface has a thin crackly layer like brownies and the inside is lovely and moist. This cake is also quite forgiving - no need for measuring ingredients to the exact gram.
Ingredients
200 g / 1 ½ cups dark chocolate (Note 1)120 g / 1 stick melted butter
¾ cup / 165g white sugar
3 large eggs at room temperature (60g/2oz each+) (Note 2)
¼ cup / 17g cocoa powder (preferably Dutch processed i.e. the more expensive stuff)
1 tsp vanilla
½ tsp baking powder
2 cups / 190g almond meal / almond flour (or hazelnut flour)
Instructions
Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).Butter and line a 20cm / 8" spring form pan.
Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
Whisk in sugar. Add eggs and vanilla, whisking well until combined,
Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!
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