FLOURLESS ALMOND chocolate cake

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Flourless Almond Chocolate Cake

Yield: 16

Author: ROOT Mindful Nutrition

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

When you don't know if "GF" stands for Gluten-Free or Guilt-Free anymore:-)This is one of those desserts I allow myself to make for special occasions as it is a true heaven... and contains no gluten. That being said, it still has butter and brown sugar, but I cut it down to a minimum so the stars remain the dark chocolate and almonds. You know that ingredient which when eaten in its purest form is full of anti oxidants, promotes a happier mood and stronger heart, and helps reduce stress! Who doesn't need a boost of serotonin?The simple form of this recipe only contains 5 ingredients.That being said, you will take it to another level of goodness if you add any or all of the "optional ingredients". Ready to make this GF Chocolate Cake?

Ingredients

5 simple Ingredients

• 220g raw Almonds
• 220g dark Chocolate (unsweetened, over 70% cacao)
• a pinch ground organic Coffee (optional, but gives a great edge)
• 200g unsalted Butter (grass-fed)- softened
• 5 Eggs (organic, pastured)- separated
• 100g Brown Sugar (coconut palm sugar or any unrefined sugar)- separated in half
• 1/2 tsp Sea Salt Crystals
• 1 Tbsp Powder sugar (optional- for dusting on top!)

Instructions

1. Preheat oven on 350F (180C)- set on "bake". Butter the edge of a round 8-inch cake pan and place on a baking sheet.
2. Use a food processor to grind the almonds until you get a coarse texture.
3. In a saucepan, slowly melt the chocolate on low heat (add in the ground coffee if using) . Reserve.
4. In a mixing bowl, "cream" the butter with half the sugar until smooth. Then add the yolks one at a time and continue whisking until light in color. Slowly add the melted chocolate and ground almonds and mix with a rubber spatula.
5. In a separate mixing bowl, combine egg whites with a pinch of salt and start beating with an electric mixer on low speed. Move to full speed and slowly add the remaining sugar until you see stiff peaks.
6. Add a third of the "meringue" (egg white mixture) into the chocolate mixture and gently fold to combine (using a rubber spatula). Continue adding without overtaxing. just enough to evenly combine.
7. Pour the torta caprese batter into the prepared pan, and bake in the lower part of the oven for about 50min. It needs to be crispy on the outside and super soft inside.
8. Remove cake and let cool down on a rack. option to dust with powder sugar (when cold). ENJOY a slice GUILT-FREE!

Notes

A special thank you to my friend and nutrition coach Joy (@healthy_with_joy) who inspired to make this recipe. I don't bake desserts very often but this one is well worth it!

Nutrition Facts

Calories

299.69

Fat (grams)

24.17

Sat. Fat (grams)

10.74

Carbs (grams)

16.47

Fiber (grams)

3.22

Net carbs

13.25

Sugar (grams)

10.97

Protein (grams)

5.84

Sodium (milligrams)

98.27

Cholesterol (grams)

78.44

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

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