A festive but non-traditional holiday dessert? This gluten-free cake may work. Seasonal gingerbread spices and white chocolate flavor this fudgy, luxurious flourless chocolate cake.
– 6 tablespoons vegetable oil– ¼ cup milk– 1 teaspoon salt plus a pinch– 10 ounces white chocolate chip– 5 large eggs, separated, room temperature– 2 teaspoons vanilla extract– ¾ cup granulated sugar– ¾ cup almond flour
Ingredient
– ½ teaspoon ground ginger– ½ teaspoon ground cinnamon– ¼ teaspoon ground clove– ¼ teaspoon nutmeg– 2 tablespoons molasse– 2 tablespoons white chocolate powder
Direction
Start oven at 350 F. Coat a springform pan with nonstick spray and line the bottom with parchment paper. Oil, milk, and 1 teaspoon salt in a small pot over medium heat until simmering.
1
Add chocolate chips and mix well. Turn off heat. Combine egg yolks and vanilla. Mix almond flour, spices, and molasses.
2
Beat egg whites with a pinch of salt in an electric mixer for a minute until foamy. Slowly add sugar while beating.
3
Beat at high speed until stiff peaks form and mixture is glossy. Transfer a heaping cup of meringue to another bowl.
4
Lighten half of the meringue by folding in the molasses-white chocolate batter. Mix in the remaining meringue, minus the reserved cup, until just combined.
5
Pour batter into pan. Put dollops of the reserved cup of white chocolate powder meringue on the batter.
6
Knife or toothpick swirl patterns in meringue dollops on batter. Bake the cake until a cake tester or toothpick inserted into the center comes out clean, 50–60 minutes.
7
Loosen the cake from the sides with a small knife or offset spatula and cool completely. Slice, serve, and remove from pan.