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Salted Almond Flourless Chocolate Cake With Violets

  • Recipe Submitted by on

Category: Kids, Gifts, Holiday, Chocolate, Cakes

 Ingredients List

  • Theo chocolate bar, broken into pieces
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon espresso powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon hazelnut extract
  • 3 eggs
  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 1/4 cup chopped almonds
  • flaked sea salt (optional garnish)
  • 1 teaspoon cocoa powder (optional garnish)
  • 1 tablespoon fresh wild violets (optional garnish)

 Directions

Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch cake pan and line the bottom of it with parchment paper. Set aside.

Melt the chocolate and butter in the top of a double boiler until smooth, stirring constantly. Remove from heat, and stir in the granulated and brown sugars, espresso powder, salt, vanilla, and hazelnut extracts. Whisk in the eggs until the batter is smooth, then stir in the cocoa powder. Add the almonds and stir until they're evenly distributed throughout the batter.

Pour the batter into the cake pan and place the pan in the oven. Bake for 25-30 minutes, then remove it from the oven and allow to cool for 10 minutes before running a thin rubber spatula along the edge of the cake to loosen it, then remove it from the pan and allow to cool for another 20 minutes before garnishing with the cocoa powder, sea salt, and violets. Serve immediately.


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