Simple Chocolate Cake
Now is the moment where we ask ourselves if we really needed another chocolate cake recipe. The answer (much like chocolate chip cookies) is always yes. Specifically, we can put this one in the category of #minimalistbaking and #frenchsimplicity right up there with the French ‘Chocolat’ Cake and the Little Lemon Cake. I’ll say this: there is a reason French cooking is king in the world of the culinary, and it has absolutely nothing to do with the decadence of the pastries or the massive amounts of butter, and everything to do with its simplicity. The Five Mother Sauces, the peasant food-turned-elegant. Anyway, this cake is slightly denser than the French ‘Chocolat’ Cake as it is truly flourless. My neighbor and I are in a debate over which one is better. Soon we will settle that debate by making a third (creating a tie breaker, am I right?). All to say that, yes, there will be yet another chocolate cake recipe coming. Stay tuned and, in the interim, throw on Chocolat and whip this one up for the ‘Would you like some chocolate cake?’ scene!
what you need
5 eggs, yolks separated from whites
3/4 cup sugar
1 cup unsalted butter
1 1/4 cup (6oz) dark chocolate
1 1/2 cup almond flour
1/2 teaspoon salt
1 teaspoon vanilla
(optional) dash of cayenne pepper
To serve: fresh whipped cinnamon cream
how to make it
Preheat oven to 350.
Fit parchment to the bottom of a springform pan.
Melt butter, chocolate, and cayenne pepper (if using) in small saucepan stovetop over low heat. Once melted, remove and allow to cool slightly.
Beat egg yolks, vanilla, and sugar together until the yolks turn pale yellow. Slowly, gently (so as not to scramble the egg), pour the yolks into the chocolate, stirring consistently. Add the almond flour and mix until combined.
In a clean bowl (with clean beaters), beat the egg whites until stiff peaks form. Mix in half the egg whites to the batter, folding in gently but completely. Then do the same with the remaining half. (Yes, doing it in two stages helps keep the cake lighter).
Pour the batter into the baking pan and cook for 40-45 minutes until set and a toothpick comes out clean. Serve topped with fresh cream and a dash of cinnamon.
