The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.

#ClaireSaffitz #Cake #ChocolateCake

Special Equipment:
9-inch springform pan, stand or hand mixer

Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract

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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

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