Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch cake pan with nonstick cooking spray. Line the bottom with a cut-to-size piece of parchment or wax paper. Set aside.
Step 2
In a medium bowl, beat the
Egg Whites (4)
until foamy. Gradually add
Granulated Sugar (1/2 cup)
and continue beating until stiff, glossy peaks form. Set aside.
Step 3
In a separate large bowl, beat the egg yolks with the remaining
Granulated Sugar (1/2 cup)
until thick, pale, and doubled in volume, about 2 minutes. Beat in the
Unsalted Butter (1/4 cup)
and
Vanilla Extract (1/2 Tbsp)
.
Step 4
Sift in the
Almond Flour (2 cups)
,
Dutch Processed Cocoa Powder (1/2 cup)
,
Baking Powder (1 tsp)
, and
Salt (1/2 tsp)
. Beat until well mixed.
Step 5
Beat in one-third of the egg whites. Add the remaining egg whites and fold until well mixed, or until only a few lumps remain.
Step 6
Spread in the prepared cake pan. Bake for 28-30 minutes, or until a toothpick inserted in comes out with a few moist crumbs attached.
Step 7
Meanwhile, prepare the ganache. Pour the
Semi-Sweet Chocolate Chips (1 cup)
into a small heat-proof bowl. Heat the
Heavy Cream (1/2 cup)
in the microwave or on the stove until very hot, but not boiling.
Step 8
Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir until well mixed and then let stand for 5 minutes.
Step 9
When the cake is done, let it cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before topping with ganache.
Step 10
Transfer the cake to a platter. All around the edges of the cake tuck strips of wax paper to catch overflow from the ganache.
Step 11
Pour the ganache on top and spread evenly with an offset spatula, covering the top and sides.
Step 12
Transfer the cake to the refrigerator to set the ganache, for at least 15 minutes, then carefully remove the wax paper strips. Optionally, top with
Whipped Cream (to taste)
and
Fresh Blueberries (to taste)
.
Step 13
Serve your Almond Flour Chocolate Cake at room temperature. Enjoy!
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