Flourless Chocolate Glazed Almond Cake
Whenever I’m getting ready to cook, Sam always runs in and asks, “Can I help?” Any mom can tell you that uninitiated kids “helping” can slow down the process but Sam has been working with me in the kitchen long enough that he is a real help now. Besides, I enjoy his company!
When I said we were going to make a chocolate cake, Sam started to get the ingredients. He recognizes all of the staples’ packaging so he usually knows just what to bring me. But when I said, “It’s a flourless cake,” he thought I was kidding. I wasn’t.
We made this excellent flourless chocolate glazed almond cake with a recipe from Windsor Salt. Canadians will recognize Windsor Salt as one of the oldest (1893) and best known brands in Canada.
Even though Windsor Salt is maintaining their familiar product qualities, they are now featuring an updated refresh for their packaging. The recognizable bold, blue castle design and iconic dots remain, but the look is more modern and there’s a silver flourish to better reflect their premium nature. Looks good!
- 1-1/4 cup sugar
- 1 cup unsalted butter (room temperature)
- 5 eggs (separated)
- 2 cup ground almonds
- 3/4 cup dark chocolate chips (chopped finely)
- 1/2 tsp Windsor® Fine Sea Salt
- CHOCOLATE GLAZE
- 1/3 cup heavy cream
- 1 tbsp clear corn syrup
- 2/3 cup dark chocolate chips (chopped finely)
- 1 tsp Windsor® Coarse Sea Salt (for sprinkling)
- Preheat oven to 350°F.
- Line shallow 9 inch round pan with parchment paper and grease well.
- Cream the butter and sugar together until light and fluffy. Gradually add egg yolks.
- Fold in ground almonds, salt and chocolate.
- In a separate bowl beat egg whites until stiff, then fold gently into cake mixture.
- Pour into prepared cake pan and bake for 45-60 minutes.
- Insert a skewer into centre, it should come out a little sticky. Turn out and cool.
- Once cool, spread chocolate glaze on top, when glaze is set, sprinkle with coarse sea salt.
- Bring cream and corn syrup to a boil in a medium saucepan over medium-high heat.
- Remove from heat. Add chocolate; swirl pan to cover completely with cream.
- Let stand about 5 minutes. Stir until smooth. Let cool completely.
This is a sponsored post by Windsor Salt, but all opinions and enjoyment of chocolate glazed almond cake are mine. And Sam’s.
Never Miss Out on the Best Recipes & Crafts
Subscribe and get them delivered right to your email each week