Table of Contents
A rich and dense flourless chocolate almond cake. To boost the almond flavor, add a little almond extract. Preheat oven to 350° F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray or with butter and flour. In a food processor, process the almonds until finely ground.
Stir in egg yolks one at a time followed by the almond extract. Beat egg whites and sugar together to stiff peaks. Fold the egg whites into the chocolate batter, alternating with the almonds/almond flour. Pour into a springform pan. Bake until the center of the cake is set.
Typically, flourless chocolate cakes require egg whites beaten until stiff. Such cakes rise more when baking, but then it sinks more once cooled, creating a “crater” on the surface and a slightly denser cake.
Chop almonds in a food processor until finely ground. Or use almond flour and skip this step. Melt butter, cream, and chocolate in a saucepan over the stove until combined and smooth. Stir in egg yolks one at a time followed by the almond extract. Beat egg whites and sugar together to stiff peaks.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…