Preheat the oven to 350. Lightly butter a cake pan.
Combine the butter and 1 cup chocolate chips in a small saucepan and warm over low heat until just melted. Let cool slightly.
Whip the egg whites until stiff. In a food processor, whip the egg yolks until pale and foamy. Add the sugar and vanilla and process to combine. Add the almonds, baking powder, salt and cinnamon and process until quite smooth.
Add the chocolate, butter, coffee, and milk, and process again until velvety. Add the 1/2 cup chocolate chips and process until they’re broken up.
Stir a spoonful of whipped egg whites into the batter, and then pour the batter into the egg whites. Gently stir to combine.
Pour into the prepared pan. Bake about 40 minutes, until it’s firm to the touch and pulling away from the edges of the pan slightly. Toothpicks or knives inserted won’t come out clean, so don’t wait for that!
This entry was posted in cake, chocolate, dessert, Uncategorized and tagged almond cake, coffee cinnamon, flourless chocolate cake, gluten free chocolate cake by Claire. Bookmark the permalink.
Assume we fold in beaten whites at end……looks yummy. Think a Valentine’s Day treat!
Oops! forgot the last stage. Thanks so much for pointing it out!! It would be nice for valentine’s day! We thought it would be good with whipped cream and berries!
Hello! A stick of butter is 4 ounces or 113 grams. I think you could probably use olive oil. I guess the resulting cake would be much softer. If you try, let me know!
I was thinking it might work better with an olive-oil based margarine, if you can find such a thing!
I love to read about you people in the northern hemisphere talking about your relative lack of energy with the recent snowfalls.
I live in Brisbane, Australia, where it’ll be 39 degrees celsius tomorrow. I wish I could be teleported to your region. This heat is horrid and energy sapping!
Despite the above, can I comment that I always love your recipes and blog! Can’t wait to try this recipe when it’s cooler.
Do you have fruit bats near you!?!? I’m obsessed with fruit bats! I keep joking that I’m going to move to Australia to rescue them.
And thank you for your kind comment!
Thank you! I will tell his less-mild-mannered alter ego that you said so.
We made this (with a few modifications) for my Birthday cake, and it was absolutely gorgeous! I wanted my friend who is gluten and dairy intolerant to have a slice or two, which is why I thought this flourless cake would be a good base and easy to adapt. I used half a cup (85gm/ml) of sunflower oil instead of the butter. I can’t cope with coffee, so I used 1/2 cup of orange juice instead of the coffee and milk, and added the zest of 2 oranges. The result was FABULOUS! After she’d visited and had had her slice, I mixed some sugar free marmalade into 250gm of mascarpone and spread it on top. Even more fabulous! Thanks for the suggestion of olive oil margarine, Claire, but all the margarines I’ve found here in the UK , contain palm oil, which I don’t use ( destroys habitat for orang-utans). I’d originally thought I’d use a light olive oil, but my husband reached down the sunflower oil, so that’s what went in! Thank you for a great recipe, I hope you don’t mind me adapting it.
I’m so glad it worked out!! Happy birthday!!! Thanks for sharing your modifications, I hope they’ll work for anyone else looking for a vegan version.
Oops! Silly me, you’re right. I wasn’t t thinking about the eggs!