Tagged: rich yet not overly sweet

Ingredients:

• 1 cup unsalted butter
• 6 ounces bittersweet chocolate, I used chocolate chips, easier to melt
• 4 large eggs
• 1 14-ounce can, plus 1/4 cup, sweetened condensed milk, save the rest for your coffee 🙂
• 1 1/2 cups almond flour, this adds a very tender texture to the cake, great ingredient choice

• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Pinch of kosher or coarse sea salt, salt always brings out sweet flavors
• 1/4 cup boiling water, this sounds odd, but really brings out the tenderness and moist of the cake
• Confectioners’ sugar for dusting, think I may have over done a tiny bit? But the cake is not overly sweet, so no big deal 🙂

Method:

Set oven to 350F and preheat. Use a 9 inch spring form pan (yep, I got one just for this cake and it is so worth it!) butter it and cover the bottom with parchment paper. This helps the cake to be removed from the pan after cooling.

Melt chocolate and butter in a double boiler. I used a small sauce pan with about 1 inch of water, and sat a large glass bowl on top, so the bottom of the glass bowl doesn’t touch the boiling water. The steam of the water will heat up the bowl and melt the chocolate and butter inside. Stir occasionally, until everything just melts.

Puree eggs and sweetened condensed milk in the blender until smooth, add melted chocolate and butter and blend. Add almond flour salt, baking powder, baking soda, puree again. Last but not the least, add boiling water and blend.

Pour into the prepared 9 inch spring form pan.

Bake for 40 minutes. Cake will puff up quite a bit. Poke the center with a toothpick, it should come out clean. Let cake cool completely in the spring form pan, the center will cave down to about 3/4 inch while the edges are still high, like a large bowl.

Dust the top with powdered sugar and serve with a cup of coffee, watching loved ones’ smiles on their faces savoring this cake, life is complete!