Govind’s Individual Orange Scented Flourless Chocolate Cakes with Almond Meal
3 ½ oz. chopped bittersweet chocolate
4 tablespoons unsalted butter
1 teaspoon orange zest
3 large eggs - separated
1 teaspoon white sugar
½ cup almond flour
½ cup confectioners sugar
1 tablespoon all purpose flour
Preheat oven to 350 degrees
Butter and flour an 8 inch round fluted pan with removable bottom or several individual ramekins.
In a large bowl (make sure bowl is clean of all oils), whisk 3 egg whites with 1 teaspoon of white sugar until medium soft peaks form.
In a heat proof bowl set over a pot of simmering water, melt 3 ½ ounces of chopped bittersweet chocolate with 4 tablespoons of butter, whisking until smooth.
Add 1 teaspoon of orange zest
Whisk in almond flour and one egg yolk. Remove from heat.
Add ½ cup confectioners sugar and 1 tablespoon of all purpose flour. Mix well.
Add 1/3 of the egg whites to the chocolate mixture, whisking well to loosen the chocolate mixture.
Once mixed, gently fold in the remaining egg whites with a spatula.
Pour batter into your prepared pan or your prepared ramekins.
Bake15-20 minutes or until toothpick comes out clean. (The cake will come out of the oven puffed but will fall back down and start coming away from sides of pan almost immediately…this is normal and what you want to happen so don’t worry.)
Cool in the pan on a wire rack for 10 minutes then remove from pan and cool completely. If using individual ramekins, you do not need to remove. Let them cool completely on a wire rack.
If desired, dust with cocoa powder or powdered sugar or top with toasted almond slivers and additional orange zest.
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