Flourless Chocolate Almond Cake with Roasted Cherries

4.50 from 6 reviews

Warm flourless chocolate cake is rich and delicious, and it's gluten free.

Prep Time: 1 30

Bake Time: 30

Total Time: 2

10 servings

Preheat the oven to 350 °F. Toss 1 quart Bing Cherries with 2 oz maple syrup and ¼ teaspoon ground black pepper. Arrange, cut side down, on a rimmed baking sheet.
Bake until the cherries begin to shrivel around the edges, about 20 minutes. Transfer to a serving bowl and keep at room temperature.
Reduce the oven to 350 °F.

Butter a 9-inch spring-form cake pan and use 2 tablespoons of the reserved ¼ cup almond flour to dust the buttered pan.
Combine 4 oz unsalted butter and 6 oz semi-sweet chocolate in a microwave safe bowl. Microwave for 1 minute and then stir. Continue microwaving and stirring in 30 second increments until all the chocolate is melted.
Combine the 1 ¼ cups of the almond flour with ¼ cup of the granulated sugar. Stir that into the chocolate mixture. Add 2 tablespoons dark rum and 1 teaspoon vanilla extract.
Whisk 6 large eggs, 1/4 teaspoon table salt and remaining ½ cup sugar on medium-high speed until tripled in volume and the color turns pale yellow. Fold ⅓ of the eggs into the chocolate then fold the chocolate into the remaining eggs. Mix until no streaks of eggs are visible.
Pour the batter into the prepared pan. Sprinkle the last 2 tablespoons of almond flour evenly across the top of the batter.
Bake until the batter is set and a toothpick inserted in the center comes out with a few wet crumbs, about 25 to 30 minutes.
Cool 10 minutes before unmolding. Serve the cake slightly warm with the roasted cherries and a dollop of whipped cream or ice cream.