When something’s twice as nice as what you expected, you have to share the recipe right?! I stumbled upon this while browsing on Pinterest and while I was initially skeptical of anything involving almond flour as opposed to regular flour, I had to try, seeing as it was Passover and all. I tested it out at a Passover seder with some friends and it was a hit! So I re-created it for my seder with my family and needless to say, this one will be saved and used for any future Passovers, celebrations for my gluten-free friends…. or really anything, to be honest. It’s just THAT good 🙂
1/2 cup butter, melted
1 cup dark/semi-sweet chocolate, melted
4 large eggs, separated
1 tsp vanilla extract
1 tbsp espresso powder
1/2 tsp salt
3/4 cup granulated sugar
1 1/2 cups almond flour
1/2 tsp baking powder
Powdered sugar, sprinkled on top
Preheat oven to 350 degrees. Grease an 8-9 inch springform pan and set aside for later.
Sift together the almond flour, baking powder, espresso powder and salt.
Add your egg whites to a stand mixer and whip until soft peaks appear. Add sugar and slowly beat until stiff peaks firm (they shouldn’t collapse at this point).
While the egg whites mix, whisk the melted butter, egg yolks and vanilla together. Slowly fold in the melted chocolate (make sure the melted butter and chocolate have cooled off at this point otherwise you’ll cook the egg yolks — gross!). Then, gently fold in the whipped egg whites into the mixture, followed by the flour mixture until just combined — don’t overstir.
Add the batter to your grease springform pan and cook for 35-40 minutes or until the top of the cake has browned. Let cool completely and dust with a generous sprinkling of icing sugar. Eat, preferably with vanilla ice cream!