This is Johan’s favorite cake. For his birthday celebration during the lockdown, this was his only request.
Flourless Chocolate Cake
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.
Melt butter, chocolate and vanilla.
Beat the egg yolks into mixture until well combined
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.
Add to the liquid mixture to the flour mixture and mix until well combined.
Beat egg whites until soft peaks. Add rest of sugar (50g – ¼ cup) and beat another minute.
Take a ⅓ of the egg white and mix it into the batter. Carefully fold the rest of the egg whites into mixture.
Pour and level the batter in the prepared springform and bake 35 – 40 minutes.
Cool the cake inside the tin for 10 minutes on a wire rack.
Invert it onto the rack, remove the baking paper and invert it again onto the serving plate.
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%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.