Flourless Chocolate Almond CakeDec 19, 2020
Time: 1.5 hours
For the cake:
8 eggs, separated
1 tsp vanilla bean paste
1 cup organic coconut sugar
300 g dark chocolate (I used 70%)
250 g organic butter
3 tbs raw cacao
3 1/2 cups raw almond meal
For the icing:
225g coconut cream
4 tbs maple syrup or coconut sugar
25g cocoa powder
1/2 ts vanilla paste
Pinch of sea salt
Toasted coconut and berries to serve.
Grease and line a round 30cm springform cake tin.
Pre-heat the oven to 160C
Gently melt the butter and chocolate together in a double boiler.
To melt chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over barely simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.
As the chocolate and butter begin to melt, stir it occasionally to ensure even melting. Stir in sifted cacao and set aside to cool.
Beat egg yolks, sugar, and vanilla together in a kitchen mixer or by hand, pour in melted chocolate mixture and combine. Fold in Almond meal.
Beat egg whites in your kitchen mixer until soft peaks form. Fold into cake mixture but be careful to only add a small amount at a time. it will become quite thick and be a batter-like consistency but will come together, so try not to over mix.
Pour into a greased, lined springform tin. Bake for 45- 50 minutes in a moderate oven (160c) When cooked, a skewer will come out clean from the middle of the cake.
For the frosting; Whisk the coconut cream and maple syrup or coconut sugar, cocoa powder, vanilla, and salt together until smooth. Refrigerate until your cake has cooked and cooled and you're ready to decorate and serve.
Chill the can of coconut cream overnight in the fridge before whisking.
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