A moist and decadent chocolate cake that satisfies every sweet tooth, even the gluten free ones.
Preheat oven to 325 degrees F.
In a double boiler, melt butter and chocolate together. Remove from heat and cool, then stir in vanilla.
In a separate bowl mix sugar and almond flour together, if you are adding cinnamon mix it in with sugar mix.
Separate the eggs beat the yolks until smooth and stir them into the chocolate mixture.
Beat the whites until soft peaks form.
Mix in sugar and almond with chocolate. Will stay kind of gritty looking because of the almond flour.
Fold in the egg whites, gently.
Bake for 30 min or until you can stick a toothpick in the center and it comes out clean.
Serve with fresh whipped cream and fruit, or just dust with powdered sugar.
I use my own vanilla. I produce it with rum as the alcohol base and use only Tahitian beans. I hand scrape my vanilla beans for a truly artisan experience and an unmatched flavor profile. I'll post some more info about it soon.