For a nondairy topping, try our recipe forCoconut Whipped Cream.
Generously coat a 9-inch springform pan with cooking spray.
Slowly whisk in the chocolate mixture until smooth.
Photo: Carson Downing
Stir in almond flour.
Beat the whites on medium-high speed until soft peaks form, about 2 minutes.
Fold one-third of the whites into the batter until blended.
Scrape the batter into the prepared pan.
Bake until the cake is set around the edges and the top is cracked, 40 to 45 minutes.
(The middle may jiggle slightly.)
Let cool in the pan on a wire rack for 30 minutes.
Run a thin-bladed knife around the edges, then release the sides of the pan.
Refrigerate the cake until fully cooled, at least 2 hours, before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
