Flourless Chocolate Cake from RecipeTin Eats

I've come to a realization I don't like the flavour of brownies. I really like the idea of brownies, but whenever I try them I get diappointed. It's the density and richness of the chocolate flavour that gets me. Chocolate cake, I can handle, brownies, not so much.

This cake tasted like a giant brownie. Because it uses melted chocolate and almond flour, in the fridge it basically turns to fudge in the fridge, so it's best at room temperature or slightly warm, where my family described it as "molten-y". The high ratio of eggs in the recipe made a meringue-like crust on the outside of the cake, which when paired with the almond flour, is very reminiscent of a French macaron (another thing I'm not too fond of).  

I would definitely make this recipe again for company or when I'm trying to use up the Costco bag of almond flour.

P.S. I served the cake with whipped cream and some jarred sour cherries. 

Recipe: https://www.recipetineats.com/flourless-chocolate-cake/

Flourless Chocolate Cake

INGREDIENTS:

200 g / 1 ½ cups dark chocolate (Note 1)

120 g / 1 stick melted butter

¾ cup / 165g white sugar

3 large eggs at room temperature (60g/2oz each+) (Note 2)

1 tsp vanilla

¼ cup / 17g cocoa powder (preferably Dutch processed i.e. the more expensive stuff)

½ tsp baking powder

2 cups / 190g almond meal / almond flour (or hazelnut flour)

INSTRUCTIONS:

1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
2. Butter and line a 20cm / 8" spring form pan.
3. Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
4. Whisk in sugar. Add eggs and vanilla, whisking well until combined,
5. Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
6. Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
7. Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
8. Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!

RECIPE NOTES:

1. If you use small chocolate bits, it's fine to use a cup to measure. If using a block of chocolate or large chocolate button / melts, weight them. Eating chocolate is not suitable for this recipe - it doesn't melt smoothly enough. So ensure you use the chocolate sold in the baking aisle.
2. If you use fridge cold eggs, you will notice the batter is thicker. It will still work just fine, but room temperature eggs is better – it makes the batter pourable into the pan. Cake may also need an extra 5 minutes in the oven.
3. This cake is sturdy enough to be used for a layer cake. Double the recipe and cook in separate pans.
4. STORAGE: Keeps for 4 - 5 days in an airtight container at room temperature. If it's very hot where you are, fridge would be best, but always serve at room temperature!