Gluten Free Chocolate Almond Brownie Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8" cake or 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
2 cups almond flour
1 cup packed dark brown sugar
6 ounces Bakers semi sweet baking chocolate, chopped
2 ounces Bakers unsweet baking chocolate, chopped
2 teaspoons almond extract
5 eggs + 1 egg yolk
3/4 teaspoon salt
3/4 cup sliced almonds as garnish
Optional: Fresh Whipped Cream or French Vanilla Ice Cream as side garnish.
Instructions
- Preheat oven to 325 degrees. Spray with cooking spray sides and bottom of 8″ round baking pan. Line with parchment round, lightly spray this round with cooking spray. Set aside.
- On baking sheet spread out almond flour and toast in oven for 15 minutes. Watch closely as not to burn. Stir flour occasionally to lightly brown. ( Browning or toasting flour is optional but will enhance almond flavor)
- In bowl of food processor fitted with steel blade, add chocolate pieces, process 30 seconds, add toasted almond flour, salt, brown sugar, almond extract and eggs/yolk.
- Process until smooth and creamy. Pour batter into parchment lined baking pan.
- Sprinkle reserved sliced almonds over the top of the raw cake batter. Making sure almonds are flat on top of cake, avoid small crumbs of almonds only use semi and whole slices.
- Bake at 325 for 35 minutes. Center of cake will be a bit wet when you insert a toothpick but that is perfect. Remove from oven, allow cake to cool before cutting and serving. Cake will continue to bake and set up as it cools.
- Serve in small slices with whipped cream or French vanilla ice cream if desired.
Notes
- When baking chocolate cakes, it’s hard to tell if they are done. If you insert a toothpick into the center of the cake and it comes out clean, the cake will probably be very dry. You will want a bit of crumbs on your toothpick for the right texture of baking chocolate cakes.
