Flourless Chocolate Almond Cake
I updated this recipe for flour less chocolate almond cake. I have made it moister by cooking at a lower temperature and topped it with ganache. My updated version also has fewer and less fuss free ingredients.
And I have also given you instant pot instructions. I sort of had to. The instant pot version is even richer tasting. Pictured with the raspberries.
My Flourless Chocolate Cake Story
Last evening, I realized that I was getting behind on a bunch of stuff. This includes sharing some of the fun stuff that I have been cooking the past few weeks. I shall not belabor the rest of the list here. Chances are that will probably eat up this entire post and then, of course, I will not be able to share this flour less chocolate that I am so excited about.
The reason really is that I like to share my thoughts in an unhurried manner, at my pace. I do not and have never subscribed to the concept of scheduling posts. This cake is my Valentine’s day recipe but it is pretty good on any given day.
I am warning you will get what I cooked at Valentine’s weekend through this week. Here is the good news – all the recipes were really good. The other part of things, that have kept us busy is that my daughter’s team participated in the FLL championships and made it to the qualifying regional rounds. Against a lot of odds…
We were surprised with the unexpected results. The problem with this is we are now in very busy gear, because, this very unexpected success has made the girls eligible for a very stiff competition. A lot of us are concerned that if the girls do very badly, it will be very disheartening. So, we have all been very busy.
I have pulled all the stops out, and sent the husband to the programming runs, while I have taken over the baking. This recipe however, was indeed a recipe that I had made for my chocolate loving husband and of course as he will have you know, I enjoyed some rum and coconut water while cobbling it together. I think a little tippler for the cook is always a good thing.
A few things to ensure that this cake is moist and dense
- Do beat the egg whites until stiff
- Make sure the temperature is low, and better yet use the instant pot
- Do not skip the ricotta cheese, but you can sub with sour cream
Other flourless cakes include this flourless lemon cake and orange flourless cake.
A flour less almond and dark chocolate cake that is perfect for anytime snacking.
Ingredients
- 1 stick of butter softened
- 3/4 cup of sugar (more if you like it sweeter)
- 1/3 cup ricotta cheese or sour cream
- 4 eggs, separated
- 2/3 cup of good quality cocoa powder
- 2 cups of ground almond flour
- 1 teaspoon vanilla extract
- 1/2 cup grated dark chocolate
- 1/2 cup heavy cream
- Berries and almonds to decorate
Instructions
- Pre-heat the oven to 325 degrees. Grease a cake pan of your choice.
- In a small mixing bowl beat the egg whites until they are stiff using an electric mixer.
- In a separate bowl add in the butter and sugar and cream together. Add in egg yolks and the ricotta cheese and mix well.
- Mix in the almond flour, cocoa and the vanilla extra. Finally fold in the egg whites.
- Pour into the prepared cake pan and bake until set (about 40 minutes). Remove from the oven to cool.
- While the cake is cooling, prepare the ganache by melting the chocolate and the cream together.
- Remove the cake from the cake pan and pour the ganache over the cake. Let the ganache set a little and enjoy!
Notes
For instant pot instructions
Add in 3 cups of water into the pot and turn on the sauté mode, this allows the water to start simmering. Prepare the pan and mix the cake as described above. Cover this with foil and place the cake pan on a trivet. Cover and set the instant pot onto cake mode for 15 minutes and allow a natural release. All of this will take about 35 minutes. Remove from the instant pot. Cool and add the ganache and enjoy slightly warm.