Chocolate deserves your time and attention. After all, it’s a temperamental treat. Heat chocolate too high or too fast, and it will surely burn. Expose it to water – or even steam – and the sweet stuff curdles like cow’s milk. The moral of the story: Don’t take shortcuts – especially in this almond flour chocolate cake. Properly melt the bittersweet chocolate, fold in the remaining ingredients and keep a watchful eye on the oven. It may seem tedious, but a well-crafted dessert will be worth the wait.
1. Preheat oven to 350 degrees F and coat a 9-inch spring form cake pan with cooking spray.
2. In a small saucepan over very low heat, add chopped chocolate. Stir frequently until melted and smooth. Once melted, quickly remove from heat and pour into a large mixing bowl to cool.
3. Meanwhile, place honey and egg yolks in a separate large bowl. Using a whisk or hand mixer, whip until light and fluffy, about 5 minutes. Gently fold yolk mixture into cooled chocolate.
4. In a small bowl, add almond flour and salt. Stir to combine.
5. Add vanilla and almond extracts to chocolate mixture.
6. Using a spatula, gently fold the almond flour mixture into the chocolate mixture.
7. In a clean, dry bowl, use a hand mixer to beat egg whites until medium peaks form, about 2-3 minutes.
8. Add one-third of egg whites to chocolate batter, and gently fold into the mix. Continue to fold in remaining egg whites, just a little at a time. The batter should become light and evenly colored with no remaining traces of egg whites.
9. Transfer batter to prepared cake pan, making sure to spread it out evenly without flattening the batter. Bake about 35 minutes, or until a toothpick comes out clean.
10. Let cake cool before loosening the edges and removing the pan ring.
11. Serve with powdered sugar or whipped coconut cream.