Flourless Chocolate Cake (True Food)

 

This is our very favorite dessert from True Food Kitchen- mine never tastes as good as theirs though!

 6 oz. dark chocolate, at least 70%

3 oz. butter

3 oz. almond butter

3 eggs, separated

6 tbsp natural cane sugar

1 tsp vanilla extract

Over a double boiler, melt chocolate, butter and almond butter.  Let cool.  Separate the egg and place the yolks in the bowl of an electric mixer.  Add 3 tbsp sugar and beat until a light, pale yellow color, about 6 minutes.  Slowly pour in the melted chocolate and mix until combined.  In a clean mixing bowl, add the egg whites.  Whisk until frothy.  Slowly pour in 3 tbsp sugar and mix until soft peaks form.  Fold the whites into the chocolate/egg mixture.  Carefully fold until combined.  Spray 4 oz. ramekin or muffin cups with pan spray.  Pour the batter into the molds, almost to the top.  Bake in a 325 oven for 12 minutes.  Let cool before unmolding.  To serve, reheat in a 300 oven for 4 minutes.

True Food serves it with a caramel sauce, little toffee bits and a scoop of ice cream.