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| Flourless Chocolate Almond Cake submitted by Mom Johnson |
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Description
From King Arthur Flour - a great way to use up my eggs!
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Directions
Preheat oven to 350 degrees and lightly grease a 10 inch tube pan. Line the bottom with parchment paper and grease the paper.
In a large bowl, beat the egg yolks until light in color; add the salt and 3/4 cup sugar and beat until thick and lemon-colored. Stir in the melted chocolate chips and fold in the almond flour and vanilla. Mixture will be thick.
In a separate bowl, beat the egg whites until foamy. With the mixer running, sprinkle in the remaining sugar, beating until soft peaks form. Fold 1/3 of the whites into the chocolate mixture to lighten it, then fold in the remaining whites just until no streaks remain.
Transfer the batter to the prepared pan and bake for 33-38 minutes until a cake tester inserted in the center comes out clean. Remove from the oven and place on a rack. Loosen the edges and let cool in the pan for 1 hour. (Cake will sink a little.)
Loosen the edges again and invert the cake onto the rack. Place rack over a piece of parchment paper.
To make the glaze: Combine all glaze ingredients and heat in a small saucepan over low heat, stirring until smooth. If the glaze is too thick to pour, add more milk, a tablespoon at a time to thin it out. Pour over cake to coat the top.
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Ingredients
 Cake:
10 large eggs separated, at room temperature
1/4 tsp. salt
1 cup plus 2 T. granulated sugar
3/4 cup semisweet chips, melted
1 3/4 cups almond flour
1 tsp. vanilla extract
Glaze:
1 cup chocolate chips
1 T. butter
1 tsp. espresso powder
3 T. milk (or plant-based milk)
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