Flourless Chocolate Cake (Caprese Cake) Recipe

PREP:

• Line an 8-inch round cake pan with parchment paper, set aside.
• Position a rack in the center of the oven and preheat the oven to 325ºF.

CHOCOLATE:

• Place the chopped chocolate in a glass bowl, along with the butter and heat in the microwave in 30-second increments until the butter melts.
• Make sure to stir in between.
• You’ll want to stop before the chocolate melts completely.
• Let sit for a few seconds then start stirring, the hot butter helps melt the chocolate without additional microwave zaps!
• When the chocolate melts, add the sugar and the almond meal and stir.
• Allow the mixture to cool to the touch.
• Then add the egg yolks and the vanilla extract; stir to combine. 

WHIP:

• In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until soft peaks form.
• Fold the whites into the chocolate mixture, gently so you don’t knock all the air out.

BAKE:

• Pour the batter into the prepared cake pan.
• Smooth out the top and bake for roughly 36-39 minutes or until the top sets and a skewer inserted in the center comes out mostly clean (crumbs are fine, you don’t want wet batter though.)
• Allow the cake to cool completely in the cake pan (set over a wire rack.)
• Dust the cake with powdered sugar before serving with whipped cream or fresh fruit!