It’s hard to believe this recipe is gluten-free! I especially love it as a great alternative to flourless chocolate cake. And it’s very easy to make. Almond flour gives the cake fantastic structure while remaining nice and moist—almost brownie-like in texture. The cake can be made ahead of time and cut into small cubes to serve with tea or coffee, or cut into big wedges for dessert.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup sugar
- Big pinch salt
- 2 scant cups chopped dark chocolate (at least 60% cacao; 11 ounces), melted and cooled slightly
- 4 large eggs, lightly beaten
- ½ cup almond flour
- Kosher-for-Passover powdered sugar (to garnish)
- Preheat the oven to 375 degrees, with a rack in the middle. Oil a 9-inch round or square cake pan, line the bottom with a round of parchment paper and oil the parchment.
- Combine the butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl) and beat on medium-high speed until pale and fluffy, about 2 minutes. Add the melted chocolate and mix just until combined. Scrape down the sides of the bowl with a spatula and mix for another few seconds. With the mixer on low speed, add the eggs, one at a time, beating until each one is incorporated before adding the next. Scrape down the sides of the bowl again, then add the almond flour and mix on low until just incorporated, about 10 seconds.
- Pour the batter into the prepared cake pan and smooth the top with an offset spatula (the batter will be very sticky). Bake until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Let cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Dust with powdered sugar and cut into squares or slices.
- Excerpted from Zahav: A World of Israeli Cooking, © 2015 by Michael Solomonov and Steven Cook. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.