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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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.
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