This gluten-free dark chocolate cake was created by accident in Capri in 1920, in a similar way to the birth of Tarte Tatin. The pastry chef was in a stressful day and created this magic cake with chocolate and ground almonds forgetting flour: the result is this magic cake covered by a thin and crunchy crust that contains a moist and soft interior like a chocolate truffle.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Yield: Makes 8 servings.
Ingredients for a 7 IN (20 cm) mold
- 6,5 oz (g 185) almond flour
- 4,5 oz (125 g) dark chocolate 70%, crumbled
- 4,5 oz (125 g) butter, soft
- 3 medium eggs, room temperature (kept out of the fridge at least 12 hours in advance)
- 4,5 oz (125 g) white sugar
- 1 tablespoon dark rhum
Melt chocolate and butter in microwave or bain-marie until they are perfectly mixed and smooth.
In another bowl, using a hand mixer, mix for some minutes 3 yolks and 2,8 oz (80 g) sugar, until they are soft and foamy. Add the Rhum, still mixing and the chocolate and butter.
Place half of the sugar into a bowl and the egg yolks. Using a hand mixer on medium-high speed, whisk the ingredients. After a few minutes the mixture will be frothy. Add the Rhum, keep mixing, and the mix of chocolate and butter.
In another bowl pour the egg whites and the remaining sugar. Make sure that the whisks are clean, otherwise the egg whites will not whip.
After a few minutes the egg whites will be shiny and frothy: you have to whip them stiff. When all preparations are complete, preheat the oven to 340°F (170°C) in convection mode and start combining them: fold a third of the whipped egg whites then a third of the almond flour into the egg yolks and chocolate mixture using a spatula, stirring gently from bottom to top. Add another batch (one third of the egg whites and one third of the dry ingredients) and continue until you get a uniform texture.
Pour the smooth and creamy mixture into a buttered 7-inch (20 cm) round cake mould already buttered and floured with potato starch. Carefully level the surface and bake in a convection oven at 340°F (170°C) for about 45 minutes.
Once baked, let the cake cool down in the mould, then turn it upside down to unmould it. Then turn it over again on a plate lined with baking paper and let it cool completely. Once cold, turn the cake upside down one last time, remove the baking paper and dust the surface with powdered sugar.