Flourless Chocolate Cake with Macaroon Crust

(Recipe from Sheri Smith)

Crust:

8 Large Bakery Macaroons

1 cup slivered Almonds 

Trace the bottom of spring form pan on parchment paper and cut out circle. Put parchment paper in the bottom of the pan. Butter sides of pan very well.  Pulse macaroons and almonds in food processor until crumbly. Press into bottom of springform pan. Use 2 pieces of foil to seal the bottom and sides of the pan and set aside inside of a larger pan. You will be adding hot water up to about 1" of the pan to bake in a water bath.

 

Flourless Cake Batter:

 

In a saucepan mix until dissolved over medium heat, then set aside to cool:

1/2 Cup Water

1/4 tsp. Sea Salt

3/4 Cup granulated Sugar (OR 1 Cup Allulose sugar substitute)

 

Melt in microwave according to package directions:

20 oz. bittersweet chocolate (at least 60% cocoa) - Ghirardelli chips recommended but I've used Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Bars (5 bars)

 

Pour chocolate into bowl of stand mixer and add:

1 Cup room temperature butter (2 sticks) cut into 1 Tbsp. pieces

Add butter 1 piece at a time and blend well before adding the next piece.

 

(Preheat oven to 300⁰ F at this point.) 

 

Next slowly add the sugar syrup mixture until smooth and well-incorporated. Add:

6 eggs one at a time until well-incorporated

 

Add:

1 tsp. Pure Vanilla Extract

Stir just until mixed.

 

Pour Cake batter over crust and spread evenly. Place larger pan in the oven with the springform pan centered. Add very hot or boiling water around the pan being careful not to get water in the cake. You can use VERY hot tap water or heat water in a teapot and use that hot water to create the water bath.  Gently push the rack all the way in the oven. Bake for 45-50 minutes; the center will still look wet but the edge will look done. (Note: Takes 75 minutes w/Allulose)

 

Remove the pan from the water bath and cool cake on a wire rack about 1 hour. Chill cake in refrigerator at least 6 hours (or overnight) in the pan. Gently release springform pan - loosen edges with a butter knife then release the clip. Dust top of cake with powdered sugar if desired. 

 

Makes 16 servings; 316.5 calories per slice + 132.5 for the crust = ~450 calories per slice.

Using Allulose; 280.25 calories per slice + 132.5 for the crust = ~413 calories per slice (9 grams fewer sugars)

 

LOVE is the good cook's secret ingredient.