I’m always on the lookout for gluten free options for desserts. You know, we all have that one friend. This is based off of a recipe from Pati Jinich, who is on PBS. Her recipe calls for pecans, not a fan here so I substituted almonds instead. I added a few other things and bam! A great gluten free dessert. Another bonus? You can make this in your blender. Enjoy.
Flourless Chocolate Cake
- 1/4 cup unsalted butter (1/2 a stick)
- 6 oz bittersweet chocolate, roughly chopped
- 1 cup almonds
- 6 large eggs
- 1 Tsp pure vanilla extract
- 1 cup sugar
- pinch of kosher or fine sea salt
- 1 Tsp Espresso powder
- 1 Tsp ground cinnamon
Preheat your oven to 350°. Spray a 9″ springform pan with non-stick cooking spray and line the bottom with parchment paper.
Set a medium glass or metal bowl over a medium pot with a couple inches of water and bring to a simmer. Add in the chopped chocolate and butter, stir until it’s smooth and melted. Set a side to cool slightly.
In a blender, chop the almonds until they are finely ground. Add the eggs, vanilla, sugar, salt and melted chocolate. Blend until smooth. Pour into the pan and bake for about 40 minutes, or until a toothpick inserted into the middle comes our moist but not wet.
Allow it to cool and then release the springform pan. Invert onto a plate and then flip it again. Sprinkle the top with powdered sugar, or whip cream or even chocolate sauce. Some berries add a fine touch as well.