- 7 ounces bittersweet chocolate chips
- 7 tablespoons unsalted butter
- 4 eggs
- 1 1/ 2 tablespoons coffee liqeur
- 1 cup granulated sugar
- 1 cup almond flour
- 1 tablespoons cocoa powder
- 1/ 2 teaspoons kosher salt
Preheat oven to 350F. Grease the bottom and sides of an 8 or 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil.
Place chocolate and butter in a medium heat-proof bowl set bowl over a small pot of simmering water, making sure the water doesn’t touch the bowl and stir occasionally until melted. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites and remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
In a large bowl, place egg yolks and ½ cup sugar and whisk until pale and thick. Stir in chocolate, liqueur, almond flour, cocoa powder, and salt.
Using a spatula, fold one-third of the egg white mixture into the chocolate mixture until mixed. Fold in the remaining mixture in 2 additions until combined.
Pour batter into the prepared cake pan and bake for 40-45 minutes, until the top of the cake is set but a toothpick inserted into the middle comes out with chocolate. Run a knife around the edges and allow to cool on a wire rack for at least 20 minutes, then refrigerate for at least 2 hours until completely set.
Sift additional cocoa powder over the cake before serving. Serve chilled or at room temperature, preferably with fresh whipped cream.