Chocolate & Cinnamon Flourless Cake



Something chocolate is long overdue. Don’t you think?

It’s not just chocolate, though. Chocolate brought a friend. Before I decided what to pair it with, I read somewhere that sun-dried tomatoes serve as a worthy compliment. Sorry, what? No thanks. I’ll try anything once, but may I just say ahead of time, gross. As I had no intentions of taking that suggestion, I settled on cinnamon. Chocolate and cinnamon. Yes. Okay. They’re kind of a sexy match right? I think so.


I used my baking bible to pull this little beauty together and then added my own touches from there. It’s called Baking by James Peterson. The book is about a thousand pounds worth of masterclass recipes of all the best pastries, pies, desserts and cakes you can think of. If you’re looking for a new reference cookbook, James is your man. What a guy, that James, what a guy.

This cake requires a couple steps, but I can promise that it’s worth your time. Since there’s a crap load of eggs in this recipe it comes out light and airy as long as you’re gentle with the egg mixtures. It’s also the reason that it deflates quite quickly when you remove it from the oven so, don’t panic when your cake farts out on you. It’s a welcomed fart.

In the end, I whipped up (literally) some cinnamon whipped cream to go on top. Get your spatulas and mixers ready and go make this spicy gem. Enjoy!



1/2 c. almond flour

1/2 + 2 T. unsalted butter

4 ounces bittersweet chocolate

1/4 c. cocoa powder

5 egg yolks

3/4 c. + 2 T. sugar

4 egg whites

1/8 t. cream of tartar.

2 T. strong black coffee

350 ° F / 180° C

  1. Butter and flour a springform pan in preparation for baking.
  2. Make a bain marie by filling a large saucepan a quarter of the way full with hot water and bring to a boil. Place a glass bowl over the top. The bottom of the bowl shouldn’t touch the water. Add the butter and chocolate to the bowl until it melts together and remove from heat.
  3. In the meantime, beat the yolks and 1/4 c. of the sugar for about 6 minutes or until it has quadrupled in size.
  4. Fold the yolk mix and cocoa into the chocolate mix and set aside for the next step.
  5. In a clean bowl, beat the egg whites and cream of tartar together for about a minute until it forms soft peaks. Add the sugar and beat for another minute until it forms medium peaks.
  6. Transfer a spatula sized  amount of the whites to the chocolate mix and fold in. Once combined add the rest and stir until just combined and no marbling remains.
  7. Pour the batter into the pan being careful not to knock it around too much. Bake for 20 minutes. It should be wobbly when it comes out of the oven. Because of the eggs, the cake will fall significantly. Let it completely cool before eating.



whipped cream


powdered sugar

  1. Whip the cream and sugar on high until it holds its shape when spooned. Fold in cinnamon.

*I didn’t provide any quantities because it’s really all to taste and however many people you’re serving. Go with your gut!




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