Author of Ed Engoron’s Choclatique, Running Press, 2011
This is a gluten-free cake that uses ground almonds or almond flour to replace the wheat flour usually found in sponge cakes of this kind. You can find almond flour in many supermarkets, Whole Foods or Trader Joe’s. If you are preparing the almonds yourself using a food processor or blender, chop only a half cup at a time as electric food processors tend to separate too much of the oil from the nut meats. Do not pack the ground nut down when measuring.
Prep Time: 20 minutes
Bake Time: 50-55 minutes
Cooling Time: 40 minutes
Yield: 12 Servings
Non-stick baking spray
3 tablespoons granulated sugar
6 ounces Choclatique Private Reserve Dark Chocolate Pastilles (64%)
10 large eggs, separated
7/8 cup granulated sugar
2 cups ground blanched almonds (skin off) or almond flour.
- Preheat an oven to 350º F.
- Coat the inside of a 10-inch Bundt pan with baking spray and coat the bottom and sides with 3 tablespoons of sugar; set aside.
- Melt the chocolate in a microwave oven or on the top of double boiler; set aside.
- Beat the egg yolks until thick and lemon colored. Gradually beat in the sugar and blend well.
- Add the chocolate and almonds to the egg yolks.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into chocolate batter.
- Spoon the batter into the prepared Bundt pan.
- Bake for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan on a bottle (wine or ketchup bottle work well), and cool about 40 minutes before removing from pan.
ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.