This flourless chocolate cake is pure indulgence in its lightest form. Soft, tender and with a deep chocolate flavour. Made without flour it's naturally gluten free and achieves its airy texture and soft crumb from whipped eggs and high quality chocolate. The almond flour adds a subtle nuttiness and can be swapped for hazelnuts, pecans or macadamias, just weight the same amount indicated for almond flour, toast (for a deeper flavour) and pulverize before adding to the mix.
This cake is elegant and delicious, perfect for a dinner party as you can make it in advance — I personally think it taste better the next day! Soft and tender with a crusty top but an inside that is smooth and rich.
Don't stress if it cracks or breaks at the top, it is meant to look like that. Inside that rustic, crackled crust lies an incredibly tender, melt in your mouth centre.
The recipe is adapted from Zoë François, her recipes are always delicious and accurate and her food photography beautiful and minimalistic, just how I like it.
