My Goals and Discoveries
Sophisticated chocolate flavor
A combination of bittersweet chocolate and cocoa powder, plus vanilla and salt, delivers deep, complex, well-rounded chocolate flavor.
A judicious amount of almond flour breaks up the fudgy crumb. Whipping eggs lightens the rich, thick batter; beating the whites and yolks separately in a stand mixer, each with some sugar, creates strong, stable egg foams that aerate the cake and prevent it from collapsing after baking.
Using store-bought almond flour instead of grinding almonds ourselves eliminates the need to use a food processor. Whipping the egg whites before the yolks means there’s no need to wash the bowl between tasks (the whites must be whipped in a clean bowl) and allows us to incorporate the rest of the ingredients in the stand mixer rather than by hand.