Gluten Free? You can have your Cake and Eat It too!

 This recipe made using a touch of baking powder yields are slightly fluffier cake – plus it’s far easier and quicker, and the cake has a level surface. The surface has a thin crackly layer like brownies and the inside is lovely and moist

Flourless Chocolate Cake

Ingredients

• 1 ½ cups dark chocolate
•  1 stick melted butter
• ¾ cup white sugar
• 3 large eggs at room temperature
• 1 tsp vanilla
• ¼ cup cocoa powder
• ½ tsp baking powder
• 2 cups almond meal / almond flour
• OPTIONAL: 1 Teaspoon cinnamon

Directions:

1. Preheat oven to 350F.
2. Butter and line a 8″ spring form pan with parchment paper.
3. Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
4. Whisk in sugar.
5. Add eggs, whisking well until combined,
6. Add cocoa powder, baking powder and almond meal, fold with wooden spoon until just combined.
7. Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean.
8. Cook cake in the pan for 10 minutes, then remove sides.
9. Cool completely on rack before carefully removing base.
10. Dust with cocoa powder then serve.
    OPTIONAL: serve with whipped cream and fresh berries on top.

Quick Tip:  If you use fridge cold eggs, you will notice the batter is thicker. It will still work just fine, but room temperature eggs is better – it makes the batter pourable into the pan. Cake may also need an extra 5 minutes in the oven.

Photo and recipe courtesy of Nagi at the Recipe Tin Eats.