This flourless chocolate mocha cake is moist, rich and super chocolaty. You won’t believe it’s flour-less, so your gluten-free friends or family can all enjoy one or two slices of this decadent cake.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
40 minIngredients
powder, or you can use 2 tablespoons of regular coffee powder *
Directions
Preheat oven to 400℉ (200℃) degree.
Coat a 9-inch springform pan with cooking spray.
Wrap bottom and sides of pan in foil.
Grind chocolate to coarse meal in a food processor.
Bring coconut milk to a boil in a small sauce pan.
Remove from the heat, and stir in espreso powder.
Pour over chocolate in food processor, and pulse until smooth.
Add vanilla, and pulse until combined.
Transfer chocolate mixture to a big bowl.
Beat eggs ad sugar with electric mixer on high speed for 5 minutes, or until doubled.
Fold eggs, then almond flour (You can finely grind ¼ cup of almonds, then toast in 300F degree oven for half an hour, then grind again.) into chocolate mixture.
Pour batter into prepared pan.
Set pan inside a big roasting pan which is filled with 1-inch of hot water.
Bake 20 minutes, or until dry crust forms on top but center is still wobbly.
Remove pan from water, and cool on a wire rack.
Refrigerate for at least a couple of hours or overnight, let the cake set.
Dusting with the powdered sugar before serving.
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