A cake made for the Full Beaver Moon of November and my birthday! Inspired again by the cookbook “Full Moon Suppers” by Annemarie Ahearn, this recipe is amazing. Made with almond flour, the texture is not at all grainy! A great recipe to go back and make again and again, experimenting with different chocolates and liquor.
Butter and cocoa powder for preparing pan
10 oz dark chocolate
12 tablespoons unsalted butter, room temperature
3/4 cup sugar (I use organic cane sugar)
6 eggs, separated
1 1/4 cups almond flour
1 tablespoon cognac or brandy, if you prefer
1/2 teaspoon fine sea salt
confectioners’ sugar for dusting
Butter the sides of a 9″ springform pan and dust with cocoa powder.
Melt chocolate in the top of a double boiler over medium heat.
With a stand mixer fitted with the whisk attachment, beat the butter and sugar together until light and fluffy, always scraping down the sides of the bowl.
Add the egg yolks one at a time, beating until fully incorporated.
Beat in the melted chocolate while it is still warm.
Stir in the almond flour and cognac.
Transfer to a separate bowl.
Wash the bowl and whisk attachment and rinse in cold water.
Beat the egg whites and salt until stiff peaks form.
Carefully fold the egg whites into the chocolate mixture in thirds until fully incorporated.
Pour the batter into the prepared springform pan and bake at 375 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 30 – 35 minutes or until a toothpick comes out clean when inserted. The cake will crack down the middle about 10 minutes before it is done.
Let the cake cool for a bit before removing. Serve with a dusting of confectioners’ sugar. Great with ice cream or whipped cream as well.