RCI-BR.004.0224.001
Flourless Sugar-free Chocolate Cake
If you use a sugar free vanilla extract like Since Singing Dog Vanilla™ , the only sugar source in this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate Mousse for a decadent sugar free treat.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 2 Tbsp
- 1 Tbsp
- less 2 Tbsp almond flour1 cup
- .38 lb melted [http://www.ycchocolate.com/bakingchocolate YC Chocolate 70% Dark Chocolate for Cooking]1 unit
- ½ cup
- egg yolks + 5 egg whites (at room temperature)2 unit
- Singing Dog Vanilla™ pure vanilla extract1 tsp
- ¼ tsp
Method
1
Preheat oven to 350°F (175°C). Coat a 4-inch round cake pan with 2 teaspoons of unsalted butter and dust with unsweetened cocoa powder, shaking out excess.
2
Melt the 70% dark chocolate with 4 teaspoons of unsalted butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.
3
Combine the melted chocolate mixture with sour cream, egg yolks, and vanilla extract in a large bowl, stirring until well blended.
4
In a separate bowl, whisk together the almond flour (less 2 tablespoons), salt, and cocoa powder to combine.
1 minutes
5
Fold the almond flour mixture into the chocolate mixture using a spatula until no streaks remain.
2 minutes
6
In a clean, dry bowl, beat the 5 egg whites until stiff peaks form, about 2-3 minutes.
3 minutes
7
Gently fold the beaten egg whites into the chocolate mixture in two batches, being careful not to deflate the whites.
2 minutes
8
Pour the batter into the prepared pan and smooth the top with a spatula.
1 minutes
9
Bake for 25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
25 minutes
10
Remove from oven and allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving.