A quick pulse in the food processor is all it takes to make this simple, yet decadent flourless chocolate cake. If you don't have a food processor, you can finely chop the almonds with a knife and whisk the ingredients together in a bowl, but the texture of the cake won't be as delicate.
The cake can be baked in a small cake pan, or divided among muffin cups. To dress it up for Valentine's Day, you also could purchase heart-shaped foil baking pans (sold at most grocers). Serve with whipped cream and fresh berries.
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FLOURLESS CHOCOLATE CAKE
Start to finish: 30 minutes
Servings: 6
1/2 cup sliced almonds
2 tablespoons sugar
12 ounces dark chocolate chips
1/2 cup (1 stick) unsalted butter
4 eggs
Heat the oven to 350 F. Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
In a food processor, pulse the almonds and sugar until finely ground. Set aside.
In a glass bowl or measuring cup, combine the chocolate chips and butter. Microwave on high in 15-second bursts, stirring between, until melted and smooth.
With the processor running, pour the chocolate mixture in and process until combined. One at a time, add the eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.
Pour the batter into the prepared pan. Bake for 15 to 25 minutes (depending on pan size), or until the cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm or at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 510 calories; 330 calories from fat; 37 g fat (22 g saturated; 0 g trans fats); 160 mg cholesterol; 44 g carbohydrate; 6 g protein; 5 g fiber; 53 mg sodium.
Food
January 21, 2010
Valentine's: Easy-to-love flourless chocolate cake
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