The perfect valentines cake.
Chocolate, Baileys and the best part -you can make this cake the day before. Leaving one less thing to do and mess to clean up!
7oz bittersweet chocolate chopped
7oz unsalted butter chopped
2 tbsp. Baileys or rum
1c. coconut sugar (you can also use granulated sugar)
1c. almond flour
1/4 tsp salt
cocoa powder for dusting (optional)
Preheat oven to 350F.
Grease the bottom and sides of an 8 inch springform pan. Wrap the inside and bottom with parchment paper to prevent leaking.
Place chocolate and butter in a measuring cup, heat in microwave until melted. Stir occasionally. You can also use a sauce pan filled with water with a heat proof bowl fitted onto to melt the chocolate on the stove.
In a mixing bowl whip egg whites and 1/2 c. sugar until it reaches stiff peaks. While egg whites are mixing in a separate large bowl -place egg yolks and 1/2c. sugar. Whisk by hand until pale and thick. Stir in chocolate mixture, baileys, almonds and salt. Fold in whipped egg whites and pour into springform pan. Bake 20-30 minutes. Just until set. It will “wobble” a little bit when jiggled. Cool on a wire rack for an hour and then transfer to refrigerator and chill at least 4 hours. It taste even better the day after.