Flourless Chocolate Cake

Ingredients

• 3/4 cup of dark chocolate or dark chocolate chips (about 4 ounce or 115 gr)
• 1/3 cup vegetable oil ( 100 ml)
• 3/4 cup almond flour (80 gr)
• 2 tbsp cocoa powder (14 gr)
• 1 tbsp cornstarch (8 gr) (you can also use potato starch, tapioca starch or arrowroot powder)
• 1 tsp espresso powder or instant coffee mixed with 2 tbsp of water
• Pinch of salt
• 4 large eggs, separated
• 1/2 cup white sugar ( 100 gr)

Instructions

1. 1

   Preheat the oven to 350F. Line an 8-inch round cake pan with parchment paper

2. 2

   Place the chocolate chips and the oil in a large heat proof bowl and microwave in 20-second increments until melted, stirring with a rubber spatula every time

3. 3

   Once the chocolate is melted, add the almond flour, cocoa powder, cornstarch, espresso powder mixed with water, and a pinch of salt. Add the egg yolks and mix until well combined

4. 4

   In a separate clean bowl, beat the egg whites for 2 minutes on high speed. Add the sugar and continue beating until stiff peaks form ( the egg whites should stand on their own on the whisk attachment. Check the image on the post)

5. 5

   Carefully fold the egg whites into the chocolate batter a little bit at a time in a slow, circular motion. Slowly mix the batter until no white streaks remain. Pour batter into the prepared cake pan and bake for 30 minutes

6. 6

   Let the chocolate cake cool completely before enjoying it

7. 7

   Sprinkle some powder sugar and top with berries (optional)