Recipe Review: I had some homemade almond meal I needed to use before it past its use-by date (I chose not to freeze it, but to use it in something). The first recipe that comes to mind when I think about almond meal is Flourless Chocolate Cake so that's exactly what I made!
Cooking time: just over an hour Serves: 8 - 12 slices
Preheat oven: 180°C / 350°F
- 1 tsp instant coffee*
- ¼ cup boiling water*
- 200g butter, chopped
- 180g good-quality dark chocolate, chopped
- 2 Tbsp cacao powder, sifted plus more for serving
- 4 eggs, whites and yolk separated
- 1 cup caster sugar**
- 2 cups almond meal (ground almonds)
1. Grease a 6cm-deep, 22cm round (base) spring-form cake pan. Line base and side with baking paper.***
2. Place coffee powder and boiling water in a heatproof jug. Stir to dissolve.*
3. Place butter, chocolate, cocoa powder and coffee mixture in a medium saucepan over low heat. Cook, stirring constantly, for 2 to 3 minutes or until melted and combined. Remove from heat. Transfer to a bowl to cool slightly.
4. Using an electric mixer, beat egg yolks and sugar for 5 minutes or until thick. Set aside. Using an electric mixer, beat egg whites until soft peaks form.
5. Add chocolate mixture and almond meal to egg yolk mixture. Stir to combine. Using a large metal spoon, gently fold half the egg whites into chocolate mixture. Repeat with remaining egg whites. Pour into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Cool cake completely in pan. Dust with cocoa.
* I used a ¼ cup of our home made cold drip coffee. Good quality ground coffee will always taste better than instant coffee so if you have an espresso machine or other preferred homemade coffee brew then add a ¼ cup of this instead.
** I used ¾ cup of granulated stevia. I used less because stevia can sometimes be quite sweet in large amounts and I didn't want this cake to be too sweet.
*** I didn't bother greasing the pan I just lined it with baking paper and it worked perfectly fine.