Ingredients
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3/4 cup butter (1 1/2 sticks butter), plus more for pan
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6 ounces white chocolate, or white chocolate chips
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5 eggs, separated into whites and yolks
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1/4 teaspoon salt
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2/3 cup sugar
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2 cups almond flour, I prefer blanched which is white
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4 teaspoons lemon zest
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1/4 cup fresh lemon juice
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confectioner's sugar for dusting top of cake
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optional
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yogurt, creme fraîche, ice cream on side
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mixture of mascarpone, yogurt, vanilla and a little sugar to taste
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fresh berries, on side
Directions
1
Done
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Place the butter and white chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch. |
2
Done
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Preheat the oven to 350F. |
3
Done
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Butter the inside of a 9-inch springform pan. |
4
Done
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Place the egg whites in the bowl of an electric mixer with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. |
5
Done
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Beat the whites on medium speed until stiff peaks form, about 2 minutes. Place in another bowl. |
6
Done
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In the bowl of the electric mixer you used for egg whites, you don't need to clean it, add the egg yolks and sugar. Beat until light, pale and fluffy, about 1 1/2 minutes. |
7
Done
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Mix the chocolate/butter, almond flour, lemon zest, and lemon juice into the egg yolks until well blended. |
8
Done
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Using a rubber spatula, fold the whipped egg whites into the chocolate/egg/almond mixture working gently and quickly. You want to keep as much volume as possible of the egg whites. |
9
Done
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Pour the batter into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick inserted in the center comes out clean. |
10
Done
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Cool completely on a wire rack. Dust with confectioners' sugar, you can even place a cut out shape of paper, or a doily, to make a nice design of sugar. |
11
Done
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Serve with yogurt, creme fraîche, or ice cream and fresh berries. |