Ingredients

The following ingredients have 9 Servings
  • 2 stick unsalted butter
  • plus more for pan
  • 1 ½ cups (63%) bittersweet chocolate chips
  • 5 eggs
  • separated
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 ½ cups almond flour
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar
  • for dusting

Instruction

  • Place the butter and chocolate in the top of a double boiler and melt until smooth
  • Cool slightly until just warm to touch
  • Preheat oven to 350˚F
  • Butter inside of a 9-inch springform pan
  • Place egg whites in a medium bowl with the salt
  • Place the yolks in a slightly larger bowl with the sugar
  • Using a handheld mixer, beat egg whites on medium speed until stiff peaks form, about 2 minutes
  • Transfer the mixer to the yolk bowl and beat on medium speed until light, pale and fluffy, about 1 ½ minutes
  • Using a rubber spatula, stir the chocolate mixture, almond flour and extract into the yolks
  • In 2 batches, fold the whipped whites into the chocolate base
  • Pour the mixture into the prepared pan and bake for 40 minutes or until puffed and beginning to crack on top
  • Cool completely on a wire rack
  • Once cool, run a thin knife around the edge of the pan to release the cake
  • Remove the outside ring and dust the top with confectioners’ sugar