When it comes to flourless baking, I can be apprehensive about the results. When subtracting a staple ingredient from a recipe, it looks like a corner is being cut. That alone, makes you question the integrity and flavor of the dish. Then, you add in almond meal-- a new to you ingredient--and that just throws you for a spin. However, this chocolate cake is good. Insanely good. Think of it as richer than a brownie and moister than a cake. It's rich and dense and best of all, easy.
Flourless Chocolate Cake
1 + 3/4 Sticks of Butter
1 C + 2 1/2 TBSP Chocolate (Ghirardelli 60% or 70% Bittersweet)
1 1/3 C Sugar
5 large Eggs
1 TBSP Almond Meal
Preheat oven to 375 degrees. Line the bottom of an 8 in round cake pan with parchment paper. Butter the parchment and sides of the pan.
Melt the butter and chocolate. Stir in sugar and allow mixture to cool for a few minutes. Whisk in eggs, one at a time to prevent from scrambling. Stir in almond meal.
Bake for 25 minutes, or until the center becomes firm. This cake does not set like a traditional cake, so the toothpick test won't work.
Let the cake cool in the pan then invert onto a plate. Allow the cake to fully cool before serving.
Top with powdered sugar and additional toppings of choice.
