Chocolate Almond Cake

In the mood for chocolate (as always), I tried my whisk at yet a new recipe, a flourless almond chocolate mousse cake. It made me think of the Nigella Lawson mousse cake I did a while back. It has a little bit more consistency than the chocolate cloud cake (ie holds together more), but tastes as light and wonderful.

 

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Serve with sweetened vanilla whipped cream for ultimate, lick-your-plate effect. Although, as you can tell from the pictures of Gabrielle below, whipped cream wasn’t quite necessary. Fingers dipped straight into the molten cocoa center seemed to work just as well.

 

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makes 1 large cake

 

6 oz (170 g) semisweet chocolate, chopped

½ cup coconut oil

½ tsp salt

4 eggs, separated

½ cup light brown sugar

1/3 cup plain whole milk yogurt

1 tsp vanilla extract

1 cup almond meal (ground almonds)

 

  1. Preheat oven to 350 F or 180 C. Line a medium round baking tin with parchment paper.
  2. In a microwave safe bowl, melt the coconut oil with the chocolate (1-2 minutes).
  3. In the bowl of a stand mixer, whip the egg whites on medium-high with ¼ cup of the sugar until stiff peaks form.
  4. In a separate bowl, mix the egg yolks with the remaining ¼ cup of sugar until light and creamy. Add the yogurt and the vanilla and mix. Whisk in the chocolate-coconut oil mixture until fully incorporated.
  5. With a spatula, fold the egg whites into the egg-yolk mixture until mixture is homogenous and fluffy.
  6. Pour into prepared baking tin. Bake for 35-40 minutes or until center is set and a toothpick inserted in the middle comes out clean.
  7. Since this is a delicate cake, let it rest in the pan until cooled down.

 

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And my favorite picture: Girl vs Cake

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