Flourless Chocolate Cake

Prep time: 1 ½ hours. Servings: 6

Ingredients

1 cup Meyenberg Goat Milk Butter

7oz. dark, high-quality chocolate broken into pieces

6 eggs

1 cup sugar

2 tablespoons brandy

2 tablespoons strong coffee or espresso

1 tablespoon vanilla extract

⅓ cup unsweetened cocoa

1 cup almond flour

1 tablespoon powdered sugar for decoration

Directions

Preheat the oven to 350°F and line a 10-inch springform pan with

parchment paper on the bottom. Grease sides with melted goat milk butter.

In a small saucepan, add an inch of water. Place a bowl on top of the saucepan so that it rests easily but isn’t touching the water. Add the chocolate and butter to the bowl and bring the water to a boil, making sure it still doesn’t touch the bottom of the bowl. Melt the chocolate and the butter, gently stirring periodically so that everything melts evenly. Once the chocolate and butter are melted, remove the bowl from the saucepan and set aside.

Separate the eggs, placing yolks in a bowl and the whites in the bowl of a stand mixer with the whisk attachment. On medium speed, whip the egg whites until they form stiff peaks, approximately 5 minutes. Add 1 tablespoon of the sugar and whip for an additional minute. Transfer the egg whites to a different bowl and clean out the stand mixer bowl.

Pour the egg yolks into the stand mixer and mix until they turn a lighter shade of yellow, are fluffy, approximately 5 minutes.

Add the remaining sugar and whisk until combined, flowing off the whisk in thick ribbons. Add brandy, coffee, and vanilla and mix until just combined. Add the melted butter and chocolate, sift in the cocoa and combine gently.

Remove the bowl from the stand mixer and, switching to a rubber spatula, fold in the almond flour, making sure no clumps remain.

Mix in ⅓ of the egg whites to loosen up the batter, now gently fold in another ⅓ until there are a few streaks left, repeat with the final ⅓, folding until incorporated (a couple remaining streaks are ok, they actually help the cake bake up even lighter). Pour batter into the prepared pan and spread evenly.

Bake on the middle rack for 30-35 minutes or until a toothpick comes out clean. Remove from the oven and let cool completely before using a paring knife to run around the edge, then remove the cake from the pan.

Sprinkle lightly with sifted, powdered sugar before serving. Enjoy!