Recipe: Flourless Chocolate Almond Sheet Cake

FLOURLESS CHOCOLATE ALMOND SHEEET CAKE

"Chocolate cake goes gluten-free simply by substituting almond flour for all-purpose wheat. The bonus is deliciously nutty flavor and a decadent crumb. The cakes surface might crack during baking, but don't worry-a chocolate creme fraiche frosting will hide any imperfections."



Serves 12-16

FOR THE CAKE:
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
1 1/2 cups granulated sugar
9 large eggs, separated, room temperature
9 ounces bittersweet chocolate (70% cacao), melted and slightly cooled
1 tablespoon vanilla extract
2 1/4 cups almond flour or finely ground raw, whole almonds
1 1/4 teaspoons kosher salt
Chopped almonds, for serving (optional)
FOR THE FROSTING:
12 ounces cream cheese, room temperature
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
4 1/2 confectioners' sugar, sifted
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon kosher salt
1 pound 2 ounces bittersweet chocolate (70% cacao), melted and slightly cooled
1 1/2 cups creme fraiche or sour cream

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking pan.

In a large bowl, with an electric mixer, beat butter with 1 cup granulated sugar on medium-high until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine.

In a large bowl and using the whisk attachment, whisk egg whites on low speed until frothy. Increase speed to medium-high and whip to soft peaks, about 1 minute. Gradually add remaining 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Using a rubber spatula, gently fold in remaining egg-white mixture just to combine (do not overmix).

Transfer batter to prepared pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until set along edges but still slightly wobbly in center, 35 to 40 minutes. Transfer pan to a wire rack to cool completely.

TO MAKE THE FROSTING:
In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until pale and fluffy, about 3 minutes.

In a medium bowl, sift together confectioners' sugar, cocoa, and salt; gradually beat into cream cheese mixture. Continue beating while pouring melted chocolate in a slow, steady stream. Beat in creme fraiche until well combined. (If frosting isn't firm enough, refrigerate for 10 minutes, and beat before using.)

Spread frosting evenly over top of cake with an offset spatula. Sprinkle nuts, if using, over half of cake. Slice cake into squares. Serve immediately. (Store cake in refrigerator, wrapped in plastic, up to 3 days; return to room temperature before serving.)

SERVING TIP:
To serve, try spreading chopped nuts over half the cake, then slicing it into squares and arranging them in an

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Cake Perfection: 100+ recipes for the sweet classic, from simple to stunning: a baking book by the Editors of Martha Stewart Living