Gluten-free Almond Flour Chocolate Cake

The chocolate cake that definitely prompts you to reach in for second servings! But, with this one, you can indulge guilt-free! Made with our Premium Blanched Almond Flour and a whole lot of love, it is light, fluffy and super chocolatey!

Ingredients

• 100 gm Amoretti® Premium Blanched Almond flour
• 50 gm Cocoa powder (not Dark Dutch-processed)
• 1 Tsp Baking powder
• ½ Tsp Baking Soda
• 3 Eggs (separated)
• 1 Tsp Amoretti® Natural Vanilla Bean Artisan
• 100 gm + 50 gm Sugar
• 1 Tbsp. Sour Cream
• ¼ Tsp Salt
• 60 ml Vegetable or any flavorless oil
• 1 Tsp Amoretti® Natural Espresso Coffee Artisan
• 60 ml Hot water

Directions

• Preheat oven to 350 F. Line an 8-inch or two 6-inch greased pans with parchment paper and keep aside.
• Mix the almond flour, cocoa powder, baking soda and baking powder together in a bowl and keep aside.
• Cream the 100 gm of sugar with the three egg yolks, using a hand mixer or whisk.
• Add in the Natural Vanilla Bean Artisan, sour cream and oil. Mix to combine.
• Mix the egg yolk mix with the flour mix.
• Add the Natural Espresso Coffee Artisan with the hot water and gently stir into the egg yolk-almond flour mix. Keep aside.
• In a dry and clean bowl, whip the three egg yolks using a hand mixer or stand mixer. When it starts to foam up, drizzle in the 50 gm of sugar in a continuous stream and keep whisking until you achieve soft peaks.
• Whisk 1/3 of the meringue into the yolk mix and vigorously mix in with the spatula.
• Fold in the rest of the meringue very gently into the batter and transfer to the baking pans.
• Bake immediately as resting will deflate the meringue. Bake for 20-25 minutes or until a skewer/toothpick inserted into the center of the comes out clean.
• Cool on the counter and decorate with frosting or simply slice up and snack on!