This cake isn’t one of those dense flourless monstrosities. This cake is so light and soft, it’s almost a mix between a pudding and a souffle. The chocolate flavor is intense – mainly because of how much melted chocolate goes into it! Not to mention all that nutty almond-y goodness. Yum! I guarantee this will be your new go-to chocolate cake. It’s easy enough to make in a pinch, but elegant enough to serve for a dinner party. Okay, stop reading…just watch the video and make this cake ASAP
- 7 ounces best-quality dark chocolate
- 7 ounces unsalted European-style butter, cut into 1/2-inch cubes
- 1 1/3 cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 1 tablespoon almond flour
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- Heat the oven to 375º F, and butter a 9-inch springform cake pan. Line the base of the pan with parchment, and butter.
- Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. You can also melt chocolate in the microwave, stirring every 15 seconds or so. Once the chocolate melts, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
- Add the eggs one at time, mixing very well after each. Once batter is smooth, mix in all remaining ingredients.
- Pour batter into the prepared cake pan and bake for about 25-35 minutes depending on your oven. You’ll know it’s ready when the top just starts to get crackly and the center no longer jiggles.
- Let the cake cool in its pan on a rack for 10 minutes. Remove springform top carefully.
- Serve in wedges warm or room temperature with ice cream or whipped cream. Enjoy!