Flourless Chocolate Cake
Phaidon Publishing
It is said that this recipe dates bake to the 1920's in Italy, when a baker forgot to add flour to a cake recipe. This cake is fantastic! Soft and creamy, the perfect gluten-free chocolate dessert.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine Italian
- 1 ½ sticks Unsalted butter at room temperature, plus more in the pan
- 1½ tbsp Potato Starch plus more for the pan
- 1½ cups Confectioners sugar, plus 2 tablespoons for dusting
- ½ Vanilla bean, split lengthwise
- 5 Large eggs, at room temperature, separated
- Pinch of salt
- 6 oz Dark chocolate, grated
- ½ cup Generous ½ cup almonds, finely chopped
- ½ cup Generous ½ cup hazelnuts, finely chopped
- 2 tbsp Unsweetened cocoa powder
- 1 tsp Baking powder
Peheat the oven to 350 °. Butter an 8 ¼ inch round cake pan.
Dust the pan with potato starch. In a bowl, combine the softened butter and ¾ cup of the sugar.
Scrape the vanilla bean into the bowl. With an electric mixer, beat at high speed for 4 minutes.
Add the egg yolks and salt and mix for 5 more minutes. In a separate bowl, stir together the chocolate, almonds, hazelnuts, potato starch, cocoa powder and baking powder.
In a third bowl, with clean beaters, beat the egg whites with the remaining ¾ cup sugar until stiff peaks form.
Fold half of the egg whites into the butter/egg yolk mixture and stir gently. Add half of the chocolate/nut mixture, then the remaining whites again, and then the remaining chocolate/nut mixture.
Gently mix all the ingredients until perfectly smooth. Scrape the batter into the prepared pan and bake, about 45 minutes, until the surface is dry and lightly cracked.
Let the cake cool in the pan on a wire rack. Invert the cake onto a serving plate and dust with the remaining sugar.
Keyword chocolate dessert, flourless, flourless chocolate cake, gluten free cake