Flourless Chocolate Cake

Submitted by Chef mariajane

"a Quick pulse in the food processor is all it takes tro 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. Serve with whipped cream and fresh berries."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 6

ingredients

• 1⁄2 cup sliced almonds
• 2 tablespoons sugar
• 12 ounces dark chocolate chips
• 1⁄2 cup unsalted butter
• 4 eggs

directions

1. heat oven to 350°F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
2. In a food processor, pulse almonds, sugar until finely ground. Set aside.
3. In a glass bowl or measuring cup, combine chocolate chips and butter. Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.
4. With the processor running, pour in chocolate mixture and process until combined. One at a time, add eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.
5. Pour batter into prepared pan. Bake 15-25 minutes, (depending on pan size) or until 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.