This is a "cake" with great flavor, chocolaty and not over the top. The texture is lovely and light on the day of baking and transforms into brownie fudgy texture the next day (I store the cake in a room around 15C). In fact, I am thinking using this as my go-to brownie. No matter. It's a nice chocolate dessert. I made some coffee flavored cream cheese frosting to go with. Talking about not OTP...
Flourless Chocolate Cake, adapted from RecipeTinEats
150 g dark chocolate
90 g melted butter
1/2 cup / 100g white sugar
1/4 tsp salt
2 tsps instant coffee granules dissolved in 1 tbsp hot water
2 large eggs at room temperature (60g/2oz each+)
0.75 tsp vanilla
0.19 cup / 12.75g cocoa powder
1/2 tsp baking powder
1.5 cups / 142.5g almond meal / almond flour (or hazelnut flour)
Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
Butter and line a 15cm / 6" spring form pan.
Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
Whisk in sugar, salt and coffee. Add eggs and vanilla, whisking well until combined,
Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
Pour batter into pan, bake 20-25 min until top has thin crust and skewer comes out clean, not smeared with batter.
Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!
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