Eastern European bakers have a long tradition of using nut flours in place of wheat flour for rich, decadent pastries that happen to be gluten-free. The shiny glaze for this simple cake is made like homemade fudge by cooking the chocolate in a sugar syrup until it’s thick and glossy.
- 3 oz. bittersweet chocolate, broken into small pieces
- 3 oz. butter (6 Tbs.), cut into small pieces
- 6 Tbs. sugar
- 3 large eggs, separated
- 1 cup almond flour or ground hazelnuts
- 1/2 cup sugar
- 2 oz. bittersweet chocolate, broken into small pieces
1 To make Cake: Preheat oven to 350°F. Line heart-shaped or 8-inch round baking pan with parchment paper, and coat with cooking spray.
2 Melt chocolate and butter in large bowl set over saucepan of simmering water.
3 Meanwhile, whisk together sugar and egg yolks
1 minute, or until pale yellow. Whisk yolks into chocolate mixture, then whisk in almond flour or ground hazelnuts.
4 Beat egg whites with electric mixer until soft peaks form. Fold ½ cup egg whites into chocolate mixture. Fold remaining egg whites into chocolate in two additions until no streaks remain. Spread in prepared pan, and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then unmold, and cool completely on wire rack.
5 To make Glaze: Bring sugar, chocolate, and 1⁄4 cup water to a boil in small saucepan. Reduce heat to low, and cook mixture 5 minutes, or until temperature reaches 233–234°F on candy thermometer. Cool 1 minute.
6 Place Cake on rack over sheet of parchment or wax paper. Pour Glaze on top of Cake, and gently spread to cover top and drip over sides. Let Glaze cool, then serve.
- Calories: 357
- Carbohydrate Content: 37 g
- Cholesterol Content: 93 mg
- Fat Content: 22 g
- Fiber Content: 2 g
- Protein Content: 5 g
- Saturated Fat Content: 11 g
- Sodium Content: 119 mg
- Sugar Content: 31 g