Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8-inch (20 cm) round pan with parchment paper.
- Melt the chopped chocolate and butter together in a heatproof bowl set over simmering water, stirring until glossy.
- Remove from heat and let cool slightly before stirring in granulated sugar and ground almonds.
- Add egg yolks, vanilla, and salt. Whisk until smooth and shiny.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold in a third of the egg whites into the chocolate mixture, then fold in the rest carefully to keep air inside.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes until the edges are set and the center has a slight wobble.
- Allow to cool completely in the pan on a wire rack before removing. Dust with powdered sugar and serve.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 4gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 500IUCalcium: 30mgIron: 2mg
Notes
Patience is key during cooling; let the cake cool in the pan for the best texture. Use high-quality dark chocolate (70% cocoa) for the best flavor. Variations can include orange zest, espresso powder, or swapping ground almonds for hazelnuts for a different twist. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze it for up to 3 months.
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