Best Chocolate Flourless Cake

🧂 Ingredients

• ½ cup Unsalted butter

  very soft
• ¾ cup Sugar
• 1 Vanilla pod
• 4 Eggs

  medium size, room temperature
• 1 ¼ cups Semisweet chocolate chips

  or dark chocolate chips
• 1 ¾ Almonds

  grated
• Heavy cream

  to add a big dollop of whipping cream when serving.
• Fresh raspberries
• Powdered sugar

  for dusting the cake.

Instructions

• 1 Prepare the mixing bowl of your food processor and cut open the vanilla pod.
• 2 Scrape out the pulp and add the scraped vanilla to the mixing bowl.
• 3 Add the very soft butter and sugar to the mixing bowl and beat the ingredients,
  using the food processor with a whisk attachment, until fluffy.
• 4 Add the eggs one at a time and beat the mixture until the eggs combine well with
  the rest of the ingredients until smooth.
• 5 Preheat the oven to 356 °F // 180 °C top-bottom heat and line the springform pan
  with parchment paper.
• 6 Melt the chocolate chips in a bain-marie or tempering device.
• 7 Once the chocolate has melted, add the melted chocolate to the mixture, and
  finally, stir in the nuts.
• 8 Once the cake batter is well combined, pour the batter into the prepared
  springform pan or muffin tins.
• 9 Bake the chocolate cake on the middle shelf for about 45 minutes. (If you have
  opted for the muffins, they will only take about 20 minutes to bake.)
• 10 Let the cake cool in the pan on a cake rack, then remove it from the mold.
• 11 Place the cake onto a serving plate and sprinkle it with powdered sugar. If you
  fancy, you can also add a dollop of whipped cream and some fresh raspberries.

Nutrition Info