Inspired by a recent post from Food 52, I tried my own version of this delicious recipe. I added 1 spoon of rum for extra flavor and garnished generously with fresh raspberries for extra taste. This recipe calls for 1 stick and 1 spoon of butter and I used only 1 stick of organic Vermont butter. I also used dark brown sugar instead of white. I baked the cake in a round glass 9-inch pan and greased the bottom with butter (no paper and it did not stick to the pan).
1 cup (4.4 oz.) almond flour
1 cup (4.4 oz.) good quality dark chocolate (I used Godiva Bittersweet 73% Cacao)
1 stick unsalted butter
1/2 cup sugar
3 large eggs separated and left to come to room temperature
powdered sugar for dusting
1 cup fresh raspberries
1 spoon of rum (optional)
Place the chocolate, broken up, in a glass bowl, set over a pot of simmering water (keep stirring while it is melting).
When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt.
Then add the sugar, yolks (when not hot), rum and the almond flour.
Mix everything well to combine.
In a separate bowl, whip the egg whites and fold the whites gently through the chocolate and almond batter.
Grease 9 inches round baking pan (you can use a springform pan) and preheat the oven to 320ºF.
Pour the batter into the cake pan, smooth over the top and bake for approximately 40 minutes. Check with a wooden tooth pick if ready (don’t keep too long in the oven in order to keep this cake soft and moist).
Let cool completely in the pan before serving.
Dust with powdered sugar, add fresh raspberries, cut into small pieces!