Flourless Chocolate Meringue Cake

 

10 ounces (284g) semisweet chocolate, coarsely chopped

6 tablespoons (90ml) safflower oil or any other neutral oil

1/4 cup (60ml) strong coffee

1 1/2 teaspoons salt

5 eggs, separated, at room temperature

2 teaspoons vanilla extract

1 cup (200g) sugar, divided

3/4 cup (72g) almond flour

1/4 cup (60ml) water

1. grease bottom and sides of a 9" (22cm) spring pan with vegetable oil. Cover bottom with parchment paper. Grease parchment paper. Preheat oven to 350°F (176°C)

2. in a bain marie, heat chocolate, oil, coffee and salt. Stir until chocolate has melted. Remove from heat. Allow to cool 

3. mix 5 egg yolks, vanilla extract, 1/2 cup of sugar and almond flour into chocolate mixture.

When all has come together, mix in 1/4 cup (60ml) water

4. beat egg whites and a pinch of salt on low until frothy. Increase speed and continue beating until foamy and opaque. Beating constantly, slowly add remaining sugar and beat until stiff peaks form

5. separate 1 cupful of meringue and set aside. Fold in rest of the meringue into the chocolate mixture in two halves just until you have streaks of meringue and batter

6. pour batter into prepared pan, and smooth surface. Spoon reserved meringue on top of cake, and using a skewer or toothpick, swirl into batter

7. bake for 35-40 minutes or until a toothpick comes out clean. Transfer to wire rack, and run a knife along sides. Cool. Run a knife along sides again before taking the cake out of the pan

Serve with whipped cream or vanilla ice cream if desired