Flourless Fudge Cake with Whipped Cream
From The Can’t Cook Book
Active Time: 20 minutes | Total Time: 1 hour (plus cooling time) | Serves Serves 8 | Gluten Free
- For the cake:
- Cooking spray
- 1¼ cups semisweet chocolate chips
- 12 tablespoons (1½ sticks) unsalted butter
- 2 tablespoons brandy
- 5 large eggs
- 1 cup granulated sugar
- ¾ cup almond flour/meal
- For the whipped cream:
- 2 cups heavy (whipping) cream
- ¼ cup confectioners’ sugar
Heat the oven (with the oven rack in the middle) to 325°F. Coat the cake pan with cooking spray.
For the cake, place a medium saucepan on the stove. Add the butter and turn the heat to medium. Once it’s melted, add the chocolate chips, remove from the heat, and whisk until melted and smooth. Whisk in the brandy.
In a large bowl, whisk together the eggs until an even yellow, then whisk in the sugar. Using a silicone spatula, scrape the chocolate into the eggs. Whisk until incorporated. Whisk in the almond flour.
Scrape the batter into the prepared pan and place on a rimmed sheet pan. Bake until the middle is set and a toothpick inserted into the center still has a few moist crumbs attached, 40 to 50 minutes. The top will crack; this is normal!
Let cool completely in the pan on a wire rack. Then run a paring knife around the edge and remove the metal ring (if using a springform pan). Serve at room temperature with whipped cream.
For the whipped cream, pour the cream into a large bowl. Using a whisk, whip the cream with rapid, wide strokes. When it starts to thicken, add the sugar. Continue to whip only until the whipped cream holds its shape when you lift the whisk out of the bowl. Or make it easy on yourself and use an electric mixer!
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