Winter is long, my friends. After four years of summer and two years where it got a bit chilly, I can definitively say this is the longest winter I’ve experienced in a good long time. As a person who owns exactly two sweaters, I’m looking for the sun every day and occasionally finding it.
You know what makes long winters seem better? Chocolate cake on a Tuesday. I used to think that all cakes had to be towering confections covered in a thick sheet of sweet frosting. The more frosting the better. But I’ve found lately that I’m more and more drawn to a simple, everyday cake. One layer. A simple glaze. A cup of hot tea. It’s the perfect winter afternoon.
This Winter-Spiced Flourless Chocolate Cake has hints of cinnamon, clove, and clementine to compliment the chocolate. It’s flaky on top and gooey and rich underneath. It also happens to be gluten-free if you’re into that sort of thing.
Embrace winter. Get cozy. Eat Winter-Spiced Flourless Chocolate Cake. You’re gonna love it.
- 150 grams dark chocolate, chopped or busted up into small pieces
- 150 grams unsalted butter
- 6 large eggs, room temperature
- 250 grams sugar
- 1 teaspoon vanilla extract
- 100 grams ground almonds
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- Zest of 1 clementine
- 1/2 cup powdered sugar
- Juice of 1 clementine
- Preheat the oven to 180C or 350F and butter a nine-inch springform pan.
- Melt the chocolate and butter together either in the microwave or in a bowl over a pan of simmering water. Set aside to cool for a few minutes while you get on with the rest of your cake.
- Add the eggs, sugar, and vanilla to a large mixing bowl and beat until the mixture has turned very pale and doubled in volume. This will take several minutes, s be patient.
- If you're using a stand mixer, you can use this time to combine the ground almonds, cinnamon, clove, and clementine zest in a small bowl. If you're using a hand mixer, or god forbid, a whisk and your own tired arm, just do it after.
- Get rid of your mixer and switch over to a rubber spatula to gently fold the ground almond mixer into your egg mixture. Next, gently fold in the butter and chocolate as well. Don't worry if you have a few streaks.
- Pour your batter into your waiting pan and bake for 35-40 minutes. You'll have a crust on the top, but underneath it may still be a bit wiggly.
- Allow the cake to cool completely.
- Whisk together powdered sugar and clementine juice. You may need to slightly adjust the amount of powdered sugar depending on how juicy your fruit is. You're looking for a relatively thin glaze.
- Pour the glaze over your cake. You can tilt it a bit to coax the glaze into the edges or give it a nudge with the back of a spoon, but there's no need to be too precise. Slice, eat, and dream of the sun.