This is Johan’s favorite cake. For his birthday celebration during the lockdown, this was his only request.
Flourless Chocolate Cake
Ingredients
Garnish
Instructions
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Preheat oven to 180 degrees C. Line the base of a 9” (23cm) round springform with parchment and spray bottom and sides with non stick spray.
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Melt butter, chocolate and vanilla.
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Beat the egg yolks into mixture until well combined
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In a separate bowl, sieve the almond flour, cocoa, 150g of the sugar(¾ cup) and salt together. Add the coconut and stir with a wooden spoon until thoroughly mixed.
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Add to the liquid mixture to the flour mixture and mix until well combined.
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Beat egg whites until soft peaks. Add rest of sugar (50g – ¼ cup) and beat another minute.
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Take a ⅓ of the egg white and mix it into the batter. Carefully fold the rest of the egg whites into mixture.
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Pour and level the batter in the prepared springform and bake 35 – 40 minutes.
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Cool the cake inside the tin for 10 minutes on a wire rack.
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Invert it onto the rack, remove the baking paper and invert it again onto the serving plate.
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When completely cooled, dust with icing sugar and garnish with almonds and Maraschino cherries
- Amount Per Serving
- Calories 543.25
- % Daily Value *
- Total Fat 38.47g60%
- Saturated Fat 19.11g96%
- Trans Fat 0.64g
- Sodium 300.07mg13%
- Total Carbohydrate 41.87g14%
- Dietary Fiber 5.62g23%
- Sugars 32.08g
- Protein 10.64g22%
- Vitamin A 20.97%
- Vitamin C 0.18%
- Calcium 5.82%
- Iron 23.87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
