Dense, tender, and sophisticated, this gluten-free chocolate almond flour cake gets a sophisticated flavor kick from fruity olive oil. Deck slices out with whipped cream and seasonal fruit, or enjoy it plain with a cup of coffee. Naturally dairy-free, with gluten-free and paleo options.
Prep Time: 20minutes
Cook Time: 40minutes
Servings: 12small but rich servings (makes one 8- or 9-inch cake)
1/2cup(60 g) almond flour or meal (or whole almonds ground with the rice flour until powder-fine)
2tablespoons (20 g) sweet rice flour or GF AP flour (use cassava flour for a paleo option)
6ounces(170 g) bittersweet chocolate with 65-72% cacao mass, roughly chopped
1/2cup(120 ml) flavorful olive oil, plus extra for serving
4large eggs, separated, at room temperature
3/4cup(150 g) sugar, divided use (use coconut or maple sugar for paleo version)
Position a rack in the center of the oven and preheat to 350ºF. Rub an 8- or 9-inch round springform pan with a bit of olive oil.
Place the chocolate, oil and salt in a large, metal bowl. Place the bowl in a skillet filled with 2 inches of barely simmering water, and stir frequently until the chocolate is melted.
Remove the bowl from the skillet and whisk in 1/2 cup of the sugar, the almond flour, and the sweet rice flour. Whisk in the egg yolks. If the mixture gets cold, it may start to "seize" or look grainy. In this case, place the bowl back into the warm water and stir until it loosens up again.
Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until foamy, then gradually pour in the remaining 1/4 cup of sugar, whipping the whites until they hold soft peaks (i.e., when you pull the whisk out and hold it upside down, the peaks of white flop over).
Without delay, use a rubber spatula to stir 1/3 of the whipped whites into the chocolate mixture, then gently fold in the remaining whites until the batter is just combined and no streaks remain.
Immediately scrape the batter into the prepared pan, and smooth the top. Bake the cake until a toothpick inserted in the center comes out with moist crumbs, 30-40 minutes. Let the cake cool completely, then remove the sides of the pan. Dust with cocoa powder just before serving if you wish, then use a large chef's knife wiped clean after each cut to slice the cake.
If you like, serve the cake with a dollop of cream, a drizzle of olive oil, a few flecks of flakey salt, and/or seasonal fruit or berries. The cake will keep, covered and at room temperature, for up to three days, or refrigerate or freeze for longer storage.
Adapted from Alice Medrich's Sinfully Easy Delicious Desserts.This cake makes a great do-ahead dessert as it is even better on the second or third day, when the flavors have had a chance to develop.To keep the batter happy, warm your eggs to room temperature before making the cake; this will keep the batter fluid and easy to fold. You can do this quickly by placing the whole eggs in a bowl of warm tap water and letting them sit for 5-10 minutes.If gluten isn't an issue, feel free to use all-purpose wheat flour in place of the rice; or you could probably use a gluten-free all-purpose blend.Do use good chocolate and olive oil that you like the taste of. I don't recommend making this with chocolate chips.Nutritional values are based on one of twelve servings.