Deliciously Quick German Chocolate Cake
I just love this cake! It is so yummy, so rich, so chocolatey and just plain delicious! It is very easy to make and it is even gluten free!
This recipe takes only about 10 minutes of prep time so it's really easy to impress people. 😉
Serve it with fresh raspberries, whipped cream (add 1 tsp. sugar) and vanilla ice cream and you will feel like you are eating dessert in a 5-Star restaurant!
1 1/4 cup bittersweet chocolate (70% cocoa)
14 tbsp. butter
1 cup sugar
2 cups almond flour
1 teaspoon baking powder
1 teaspoon vanilla extract
A pinch of salt
Powdered sugar (confectionery sugar)
Heat oven to 320°F (350°F for convection oven)
Break chocolate into pieces and melt with the butter in microwave. Go slowly, 20 seconds at a time and mix well after each 20 second round or chocolate will burn.
Add sugar, almonds, baking powder, vanilla extract, salt and eggs. Mix well.
Line bottom of 9” spring form with parchment paper and spray with cooking spray. Fill form with chocolate dough.
Bake for approximately 40 minutes, until a toothpick comes out pretty clean. Don’t over bake, it will still be a little moist at this stage. You just don’t want thick chocolate on your toothpick.
Let the cake cool down (it will still be a bit sticky when cooled down – beauty of this rich cake). Once it is cool, I like to stick it into the fridge before we eat it. It just tastes better when it is cold.
Dust cake with powdered sugar, using a small sieve.