YOU WILL NEED
1/4 cup + 2 tbsp almond flour
1/2 cup + 3 tbsp dark cocoa powder (plus more for dusting)
1/2 tsp salt
1 cup dark chocolate chips
6 1/2 tbsp unsalted butter (room temp)
5 egg yolks
1/2 cup + 2 tbsp granulated sugar, divided
1/3 cup whipping cream
1 tsp vanilla extract
1 tsp coffee extract or liqueur
6 large egg whites (room temp)
LET’S DO THIS!
1 Preheat oven to 325°F. Line the bottom and sides of an 8 inch round cake pan with parchment paper.
2 In a bowl, sift together almond flour, cocoa powder, and salt. Set aside.
3 Place the chocolate and butter in a medium heat-proof bowl. Heat over a pot of barely simmering water until it is melted, about 2 mins. Take it off heat once melted, do not overheat.
4 Whisk in the egg yolks until they’re well blended. Add in the almond flour mixture and mix to incorporate. Add in half the sugar, whipping cream, vanilla and coffee extracts, and mix until cohesive. Set this aside and make the meringue next.
5 Whisk the egg whites in the bowl of a stand mixer (or hand mixer) on high speed for about 1 min, until a little foamy. Add in the remaining sugar in 2 - 3 additions, and whisk until medium peaks form. (The tip is firmer, and will hold its shape but will curl over itself when the whisk is lifted.)
6 With a rubber spatula, fold a third of the meringue only into the chocolate mixture until it’s incorporated. This will help lighten the batter so that when you add the remaining meringue, you will minimize deflating the meringue. Now, gently fold in the rest of the meringue, making sure to preserve as much aeration as possible.
7 Pour the batter into the prepared cake pan and use an offset spatula to level the top. Place the cake pan onto a sheet tray.
8 Bake for 40 - 45 mins, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan, then dust the top with cocoa powder. ( Or powdered sugar and some slivered almonds if you’re feeling rebellious.)
Great served with whipped cream or à la mode.