- 8
Ingredients
- 77 grams (12 tbsp) almond flour (or almond meal, sifted)
- 52 grams (6 tbsp) powdered sugar
- 17 grams (3 tbsp) cake flour
- 2 whole eggs
- 2 egg whites
- 10 grams (3/4 tbsp) white sugar
- 1/4 cup semisweet chocolate chips, melted
- 1/2 cup brewed coffee
- 1/4 cup sugar
- 2/3 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/8 cup brewed coffee
- 3 oz. quality dark chocolate
- 1/4 cup heavy cream
- 1 pirouette cookie, for the top
Preparation
Step 1
Preheat the oven to 400°F. Line a quarter sheet baking pan with a sheet of parchment paper. Lay the parchment paper flat against the bottom of the pan and against the sides, using binder clips to keep the parchment paper taut against the edges.
In a large bowl, whisk the whole eggs together. Add the powdered sugar, whisk again. Then add the almond flour and cake flour into the eggs, and whisk until smooth and combined.
In the bowl of a stand mixer, add the egg whites and whisk on high speed until foamy. Slowly add the granulated sugar and continue to whisk on high speed until stiff peaks forms. The edges off the egg whites will no longer look foamy, and when you hold the whisk upside down, the egg whites shouldn't slip off.
Add 1/3 of the egg whites into the batter, using a rubber spatula to fold the whites into the batter. You don't need to be too gentle at this point as you are just lightening up the batter. Now add the rest of the egg whites and be very gentle as you fold them into the batter.
Very gently pour the batter into your prepared pan. With a light hand, smooth out the batter so it's evenly dispersed in the pan. Bake the cake for approximately 12 minutes, until it just begins to golden on top, and when you gently press down with your finger, the cake springs back. Let the cake cool in the pan for 10 minutes, then remove the binder clips and gently grab hold of the parchment paper to lift the cake out of the pan. Let the cake rest on the parchment paper on a wire rack until its completely cool.
Once the cake is cool, evenly split the cake into 3 rectangles. To do this, position the cake so that the long sides are facing you (one directly in front of you, the other directly opposite of you). Then make a cut every 3.75". Flip one cake layer over and use an offset spatula to spread the melted chocolate chips on it.
Place the cake layer with the melted chocolate onto a serving plate or cake board lined with a sheet of parchment paper. Stick this in the freezer for 10 minutes for the chocolate to harden.