Ingredients:

10 Oz bag dark chocolate chips

2 1/2 cup almond flour

1 1/2 sticks butter (12 TBSPs), room temperature

1 cup sugar

6 extra large eggs, room temperature

Directions:

Preheat oven to 365F.

Place chocolate in a food processor or blender.

Grind on high until the mixture is of flour consistency.

Note: you can substitute almond flour with 2 cups of almonds and mix with chocolate chips to grind together.

Cut soft butter into small chunks.

In a separate bowl, mix eggs, sugar and cut up butter with hand mixer until fully blended.

Add chocolate/almond mix and beat on low until incorporated.

Grease and flour a 9” springform round cake pan.

Pour batter into pan.

Bake in heated oven for 40 minutes.

Cool cake and sprinkle entire top with a generous layer of powdered sugar.

Slice and serve.

TIPS:

This cake will have a brownie-like consistency so you cannot use a cake tester stick to monitor baking progress. If you’ve baked brownies before, you’ll know that it’s done. If not, just stick to directions. 😉 Also, the cake top will flatten when cooling down. That’s normal.

Make sure to have both eggs and butter for better results. In fact, eggs and butter at room temperature will blend much more evenly than their cold counterparts.

If you like, you can make a chocolate ganache (easy to find online) to cover the cooled cake. The original version calls for powdered sugar but chocolate ganache will make it more decadent.