Gluten-Free Chocolate Almond Cake (King Arthur Baking)

NOTES

1.  This recipe is based on this one from King Arthur Baking. It's a somewhat persnickety recipe, given the number of eggs to separate, the need for two standing mixer bowls, and some other steps.

2. Approx time for beating egg yolks with a whisk attachment on a standing mixer: several mins on fairly high speed.

3. Approx time for beating egg whites to soft peaks, using whisk attachment on a standing mixer: 3-5 mins on fairly high.

4. If possible, have two standing mixer bowls available. 

5. A 10-inch round "tube pan"/Bundt pan is very large! When Liz first made this cake, she made one cake pan cake and two 6-inch cakes with the batter. She's fairly confident that a half recipe would have been enough for 3-4 people. Half amounts are in parentheses.

6. Liz used Bob's Red Mill Almond Flour, which was ground rather finely.

7. For more almond flavor, reduce vanilla to 1/2 tsp (1/4 tsp) and add 1/2 tsp almond extract (1/4 tsp).

8. Top with whipped chocolate ganache.

INGREDIENTS for cake

10 large eggs (5 eggs, separated)
heaping 1/4 tsp salt (heaping 1/8 tsp)
1 cup + 2 Tbls (223g) sugar, divided into 3/4 cup and 1/4 cup with 2 Tbl (3/8 cup and heaping 1/8 cup)
3 oz (85g) unsweetened baking chocolate (1-1/2 oz)
3/4 cup (128g) semisweet chocolate chips (3/8 cup)
1-3/4 cups (168g) almond flour (7/8 cup)
1 tsp vanilla extract (1/2 tsp) -- or 1/2 vanilla and 1/2 almond; see Notes.

PREPARATION

1. Separate the eggs while still cold, putting the yolks in one standing mixer bowl and the whites in another (or put whites into a separate medium bowl and be prepared to turn out egg yolk mixture into another large mixing bowl). Allow yolks and egg whites to get to room temperature.

While eggs are reaching room temp:

2. Prepare the cake pan(s) by greasing the bottom and sides of the pan(s), cutting out parchment for the bottom of each (if using more than one), and greasing the parchment paper. Set aside.

3. In a medium microwave-safe bowl, combine the chocolates and heat on 50% power for about 3-4 minutes, stirring about every 45 secs until melted. Set aside to cool but prevent it from hardening.

4.  Beat the egg yolks with a whisk attachment on the standing mixer on medium high or high speed for several minutes, until light in color.

5. Add the salt and then slowly add the 3/4 cup sugar (3/8 cup), beating on fairly high speed until thickened and lemon-yellow in color, about 4-8 minutes, scraping down the sides if necessary. When a ribbon of batter doesn't disappear right away when dropped back into the bowl, that is the right consistency. 

6. Preheat the oven to 350, with the shelf in the middle.

7. To the melted chocolate, add the vanilla (and almond extract if using) and stir the chocolate mixture into the egg yolk mixture.

8. Fold in the almond flour and set aside (or transfer to another large mixing bowl, if you have only one bowl for your standing mixer).

9. In a separate large bowl, or a second bowl for your standing mixer, use the whisk attachment on fairly high to whisk the egg whites until foamy, about 1-3 minutes. 

10. With the mixer running, sprinkle in the remaining sugar, beating until soft peaks form. 

11. Fold about one-third of the egg whites into the chocolate mixture, then fold in the remaining whites just until no streaks remain, being certain to scrape the bottom of the bowl to incorporate the chocolatey part of the batter. The batter should be light and fluffy. 

12. Transfer the batter to the prepared pan(s). For one large cake, bake for 33 to 38 minutes, until a cake tester inserted in the center comes out clean. For smaller cakes, begin checking at 28 minutes. 

13. Remove from the oven, place cake pan(s) on a rack, and as soon as possible, loosen the edges with a butter knife, plastic knife, or small offset spatula. (If you don't, the center will drop worse than if you do. Either way, the top of the cake isn't particularly attractive which is why planning for ganache, icing, etc is useful.) 

14. Let cool in the pan for 1 hour before turning out onto a plate and ice with whipped ganache or other topping.