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“a Quick pulse in the food processor is all it takes tro make this simple, yet decadent flourless chocolate cake. If you don't have a food processor, you can finely chop the almonds with a knife and whisk the ingredients together in a bowl, but the texture of the cake won't be as delicate. The cake can be baked in a small cake pan or divided among muffin cups. Serve with whipped cream and fresh berries.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oven to 350°F Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
  2. In a food processor, pulse almonds, sugar until finely ground. Set aside.
  3. In a glass bowl or measuring cup, combine chocolate chips and butter. Microwave on high in 15 second bursts, stirring in-between, until melted and smooth.
  4. With the processor running, pour in chocolate mixture and process until combined. One at a time, add eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.
  5. Pour batter into prepared pan. Bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm, or at room temperature.

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