When it comes to holiday gift giving I’m all about the edible ones, obviously! I’ve talked a bit about our delicious cookie traditions here. But since we will have my sister’s boyfriend joining us for the holidays this year I tried to find something gluten-free and dairy-free that he would enjoy too! Well, I found it! The perfect, fudgy, flourless, not too sweet but rich and chocolatey little cake. I’m thinking he’s gonna have to put up a fight if he wants a bite, it’s that good. It kinda reminded me of this little French chocolate cake my mom used to bake, both in taste and technique – of course without the butter and flour but I swear you don’t even miss it in this gf/df version. These little tins are perfect for individual gifting. I would just wrap the whole thing up in some cellophane, tie a little ribbon and done!
For more edible holiday gift inspiration check out these posts!
+ the girls of Goldmine Journal are making a marathon of lovely crafts. Their 25 Days of Chraftsmas will give you lots of great ideas to package your goodies.
¼ cup unsweetened cocoa powder
1 cup unsalted, roasted almonds, plus 2 tablespoons slivered
7 ounces dark chocolate, coarsely chopped
½ cup olive oil
1 teaspoon kosher salt
¾ cup granulated sugar, divided
4 large eggs, separated
¼ teaspoon cream of tartar
1 tablespoon raw sugar
Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan (or use 3 5.5 x 3 2.25 inch ones) with a bit of oil and parchment paper. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
Using a double boiler (a clean dry bowl set into a small pot with a bit of water) melt the chopped chocolate on medium/low heat, stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan or pans and top with slivered almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
Recipe from here.