Almond Flour Chocolate Cake Squares
Yield 25 squares
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Description
These almond flour chocolate squares are gooey, gluten-free, and incredibly easy to make.3g protein per squareDairy, Gluten Free
Equipment
- *Optional* Rubber spatula
Ingredients
- 7 oz (200g) dark chocolate chopped or broken into pieces
- 2 sticks (230g) unsalted butter cut into chunks
- 1 Teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (240g) almond flour
- a pinch of salt
- cooking spray
Instructions
- Preheat oven to 350°F/180°C.
- Line the baking pan with parchment paper and spray with oil.
- Melt the chocolate and butter on low heat on the stove until smooth.
- Transfer the chocolate to a large bowl, add vanilla, and mix well. Let it cool for a few minutes.
- Stir in sugar, eggs, and salt. It is important to work quickly so that the eggs do not harden from the heat of the chocolate.
- Add almond flour and mix until everything is combined.
- Spread batter into the prepared pan and flatten the mixture with a spatula. The mixture will be very thick, and that is OK.
- Bake for 25-30 minutes. Do not overbake- a toothpick stuck in the center comes out with moist chocolate crumbs.
- Cool completely to room temperature. Dust with powdered sugar if desired.
- Slice and enjoy!
Notes
How should I store them?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
How can I tell when they are done baking?
* The edges look set – They should be slightly firm and pull away from the sides of the pan.
* The center is slightly soft – It should not look wet, but a little jiggle is fine; it will firm up as it cools.
* A toothpick comes out with moist crumbs – Insert a toothpick in the center; if it comes out with a few fudgy crumbs (but no wet batter), they’re ready.
* The center is slightly soft – It should not look wet, but a little jiggle is fine; it will firm up as it cools.
* A toothpick comes out with moist crumbs – Insert a toothpick in the center; if it comes out with a few fudgy crumbs (but no wet batter), they’re ready.
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