Flourless Chocolate Cake Recipe
Gateau Reine de Saba
This flourless chocolate cake is made with ground almonds, giving it a delightful texture. You can also make the cake using ground pistachios or walnuts in place of the almonds, which all make for different, yet equally delicious versions- so experiment!
4 eggs, separated
3/4 cup butter, cut into chunks
8 oz chocolate
2 cups ground almonds
1 cup granulated sugar, divided
1 t vanilla
1 T espresso
Pinch of salt
Powdered sugar for dusting
Preheat the oven to 325 degrees. Prepare an 8” spring form pan: butter the interior then line the sides and bottom with parchment.
Gently melt the chocolate and butter together using a double boiler. Once everything is melted and smooth, remove from the heat and allow the mixture to cool.
Separate the eggs: put the yolks in a medium bowl and the whites in a large mixing bowl. Add half of the sugar to the yolks and mix well.
Beat the whites. When they are frothy, gradually add the remaining sugar. Beat until the whites have still peaks. Now to mix it all together!
Add the yolks to the cooled chocolate mixture along with the vanilla, coffee and a pinch of salt. Then stir in the ground almonds.
Using a rubber spatula, gently mix a big spoonful of the chocolate into the whites. Gently fold in the rest of the chocolate mixture in two additions, taking care not to deflate the whites as much as you can (this is what gives the cake its volume!).
Gently scrape the batter into the prepared pan. Place in the oven and bake for approximately 35 minutes. The cake should be set and dry on the top, but still moist in the middle. This gives the cake it’s nice fudgy interior, so be careful not to over bake it.
The top will be crack and crinkle as the cake rises and settles. This is normal and part of the cake’s charm!
Cool on a wire rack. Once cool, remove from the spring form and dust with powdered sugar.