Ingredients
Chocolate Mixture
- 200 g Dark chocolate
- 200 g Butter
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 3 tablespoon Cocoa powder (plus more for dusting the top)
Eggs and Sugar
- 5 Eggs, carefully separated
- 1 ¼ cups Granulated sugar
Dry Ingredients
- 1 ½ cups Almond flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line an 8-9 inch springform baking pan with parchment paper and butter the sides for easy release.
- Melt Chocolate and Butter: In a small bowl, melt the butter and dark chocolate together using a microwave or bain-marie. Stir until smooth and silky. Allow this mixture to cool completely to avoid cooking the eggs when mixed.
- Separate Eggs: Carefully separate the egg yolks from the whites, ensuring no yolk contaminates the whites to allow proper whipping later.
- Combine Yolks with Chocolate Mixture: Add the egg yolks to the cooled chocolate mixture along with vanilla extract, kosher salt, and sifted cocoa powder. Whisk thoroughly to create a smooth, uniform batter.
- Whip Egg Whites with Sugar: In a clean, large bowl, use an electric mixer to whip the egg whites gradually adding sugar until medium to stiff peaks form, creating a stable meringue.
- Fold Chocolate Mixture into Egg Whites: Gently fold the chocolate mixture into the whipped egg whites, careful not to deflate the volume.
- Incorporate Almond Flour: Fold in the almond flour gently with a rubber spatula until just combined, maintaining airiness in the batter.
- Pour and Smooth Batter: Transfer the batter into the prepared springform pan, smoothing the top evenly with a spatula.
- Bake: Bake in the preheated oven for approximately 30 minutes. The cake should rise and develop a thin crust. Insert a skewer to check doneness; it should come out with moist crumbs and some unbaked batter for a mousse-like texture.
- Cool and Serve: Allow the cake to cool in the pan for about 40 minutes. Release the cake from the pan and dust the top with additional cocoa powder or powdered sugar. Serve alone or with accompaniments like fresh fruit, whipped cream, or vanilla ice cream.
Notes
- Use room temperature ingredients to ensure smooth mixing and optimal baking results.
- Be very gentle folding the batter to preserve the whipped egg whites and maintain the cake’s light texture.
- Accurate weighing of ingredients ensures consistent and perfect results every time.
- Allow the cake to cool at least 40 minutes before serving to let it firm up and prevent crumbling.
- Lining the baking pan with parchment paper prevents sticking and makes cake removal easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
