Light, decadent, and infused with bold coffee flavor, this chocolate cake is the perfect indulgence for dessert lovers.
Serving Size
1 slice
Servings
12
Prep Time
20 min
Cook Time
45 min
Health Benefit
Ingredients
Directions
- Preheat oven to 350°F. Grease and line an 8" springform pan or fluted tart pan with parchment paper. Grease the parchment paper, too.
- In the bowl of a double boiler, melt the chocolate and butter together, stirring occasionally and adding the salt. Set aside to cool slightly.
- Beat the egg yolks with 1/2 cup of the sugar until light in color and thick, similar in texture to a loose whipped cream, about 3 minutes. Fold in the cooled chocolate mixture, followed by the almond meal and coffee liqueur.
- Whip the egg whites with the remaining 1/4 cup sugar until they hold stiff peaks, about 5 minutes. Fold the egg whites into the chocolate mixture, a third at a time, being careful not to over-mix. Spread batter into prepared pan.
- Bake until cake puffs up and looks dry, 25 to 30 minutes. Let cool at room temperature, and don’t worry if the cake falls a bit.
Recipe Nutrition
Calories
171.7
Fat
9.9
Saturated fat
4.6
Polyunsaturated fat
0.3
Monounsaturated fat
1.6
Cholesterol
61.6
Sodium
115
Carbs
19.2
Protein
2.9
Fiber
0.9
