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Flourless Chocolate Cake

Posted on 01 September 2017

A gluten-free cake that not only has fewer carbs but tastes super delicious!

Ingredients

CAKE
  • 150 grams (⅔ cup) unsalted butter, softened, plus more for pan
  • 150 grams (⅔ cup) dark chocolate, chopped
  • 1 tsp Amoretti® Chocolate Crème de Cacao Extract O.S.
  • 4 large eggs
  • 250 grams (1¼ cup) powdered sugar
  • 100 grams (½ cup) ground almonds
  • 1 tbsp cocoa powder
  • zest and juice of 1 lime
JAMAICAN RUM WHIPPED CREAM SPECIAL EQUIPMENT
  • 9" springform pan
  • double boiler

Directions

CAKE
  1. Preheat oven to 350°F. Line the base of a 9" spring form cake pan with parchment and butter the sides.
  2. Melt unsalted butter, chocolate, and Chocolate Crème de Cacao Extract together in a double boiler or in a microwave, then set aside to cool slightly.
  3. In a stand mixer or with an electric mixer, beat the eggs and powdered sugar together until about tripled in volume.
  4. Mix the ground almonds with the cocoa powder and fold this gently into the egg and sugar mixture.
  5. Fold in the slightly cooled chocolate and butter.
  6. Finally, fold in the zest and juice of the lime.
  7. Pour mixture into the prepared pan and bake in for 35-45 minutes. It is done when the cake is just firm on top but still has a bit of wobble underneath.
  8. Remove from the oven and set on a wire rack to cool.
  9. Let cool completely before unmolding.
JAMAICAN RUM WHIPPED CREAM
  1. Whip heavy cream, powdered sugar, and Jamaican Rum Surup just until the cream reaches stiff peaks.
  2. Top slices of cake with whipped cream and serve.
A gluten-free cake that not only has fewer carbs but tastes super delicious!

Products used in this recipe

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