Flourless Chocolate Wave Cake

tastecooking.com

Caleb Karth

Neutral oil and sugar for the pan

10 OZ (283g) semisweet chocolate(preferably 66 to 68% cacao), coarsely chopped (1²⁄³ cups)

½ C neutral oil, such as vegetable or grapeseed (4 oz / 112g)

3 TBSP amaretto or dark rum (1.5 oz / 43g)

6 LG eggs (10.6 oz / 300g), separated

½ C almond flour (2.1 oz / 60g), sifted if needed to break up lumps

1 TSP Diamond Crystal kosher salt (0.11 oz / 3g)

½ C plus 2 tablespoons sugar (4.4 oz / 125g)

1 TSP vanilla extract

While most recipes in this book are new spins on desserts I know and love, a handful are (improved, in my opinion) versions of ones I know and dislike. I don’t usually love flourless chocolate cakes, finding them overpoweringly rich and cloying, so I appreciated the time and space to develop one I could fully support. This version is a very light, moist, best-of-all-worlds cake that rises very tall in the oven and, as it cools, falls gradually to form undulating waves. It’s also dairy-free, making it a perfect Passover cake. While most recipes in this book are new spins on desserts I know and love, a handful are (improved, in my opinion) versions of ones I know and dislike. I don’t usually love flourless chocolate cakes, finding them overpoweringly rich and cloying, so I appreciated the time and space to develop one I could fully support. This version is a very light, moist, best-of-all-worlds cake that rises very tall in the oven and, as it cools, falls gradually to form undulating waves. It’s also dairy-free, making it a perfect Passover cake.

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

Directions at tastecooking.com

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