Flourless Chocolate Cake Almond (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 stick unsalted butter, cubed
02 -
1/2 cup dark chocolate chips
03 -
1 cup sugar
04 -
3 eggs, lightly beaten
05 -
1/2 cup cocoa powder
→ Almond Frosting
06 -
1 stick unsalted butter, at room temperature
07 -
8 ounces cream cheese, at room temperature
08 -
1/2 teaspoon almond extract
09 -
3 cups powdered sugar
10 -
1 cup toasted coconut
→ Toasted Coconut (Optional)
11 -
1 cup sweetened coconut flakes
# Instructions:
01 -
Preheat the oven to 375°F and heavily grease two 6-inch cake pans.
02 -
In a large microwave-safe bowl, melt the butter and dark chocolate chips in 30-second increments, stirring after each until smooth. Let the mixture cool for 5-10 minutes.
03 -
Whisk the sugar and eggs into the cooled chocolate mixture until smooth. Add the cocoa powder and whisk until fully combined.
04 -
Divide the batter equally between the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cakes cool in the pans for 15-20 minutes, then transfer to a rack to cool completely. Refrigerate for at least 1 hour before frosting.
05 -
Using a standing mixer, beat butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the almond extract and mix until combined. Reduce the speed to low, gradually add powdered sugar, and mix until incorporated. Increase to medium-high speed and beat for 1-2 minutes until fluffy.
06 -
Place one cake layer on a plate or stand and spread 1 cup of frosting on top. Add the second cake layer and frost the top and sides. Garnish with toasted coconut. Refrigerate for at least 2 hours before serving.
07 -
Spread coconut flakes in a single layer on a greased baking sheet. Broil on low, stirring occasionally, until golden brown, about 4-5 minutes.
# Notes:
01 -
Refrigerating the cake before frosting ensures easier handling and better stability.