Flourless Chocolate Brownie Cake
- ButterWeight:150 gVolume:2/3 cup
- Dark chocolateWeight:150 gVolume:1 cup
- Almond flourWeight:80 gVolume:3/4 cup
- Cocoa powderWeight:20 gVolume:1/4 cup
- Almond liqueurWeight:25 gVolume:1 2/3 tbsp
- EggsWeight:150 gVolume:3 pcs
- SugarWeight:150 gVolume:3/4 cup
- SaltWeight:1 gVolume:pinch
- Fresh berries (for decoration)Weight:1 gVolume:to taste
Allergens
- Eggs
- Soy
- Milk
- Nuts
Composition not determined for some products: Fresh berries (for decoration).
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Chocolate Mixture
Heat 150 g of butter and pour it over 150 g of dark chocolate broken into small pieces. Stir until well combined, then add 25 g of liqueur. In another bowl, combine 80 g of almond flour and 20 g of cocoa powder.
Batter
Break 3 eggs into a large bowl, add a pinch of salt and start beating on low speed. Then, while beating, gradually add 150 g of sugar and increase the speed. Beat until thick and fluffy, 7–10 minutes.
Add the chocolate mixture and stir gently with a spatula. Then add the almond and cocoa mixture and stir until combined.
Baking
Grease a springform pan and pour in the batter. Bake in a preheated oven at 180°C (350°F) for 30–35 minutes. After cooling, refrigerate for a couple of hours.
Serving
Remove the cake from the pan and garnish with fresh berries, such as strawberries, blueberries or raspberries, according to your preference.
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