Meringue is a magical mixture of egg whites and sugar that can be used in many ways. Not only does it look appealing on top of the cake, it also bakes into a light and crispy shell that yields to the rich crumb. This cake is dairy- and grain-free.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 40 minutes, plus time to cool
SPECIAL EQUIPMENT: 22cm springform pan, hand mixer
Serves 10
INGREDIENTS
– Neutral oil for the pan– 285g semisweet chocolate (64%–70% cacao), coarsely– 4 1/2 tbsp (85g) neutral oil, such as grapeseed or avocado– 60ml cup brewed coffee– 1 1/2 tsp sea salt flakes or 3/4 tsp table salt, plus a pinch– 5 large eggs (250g), whites and yolks separated, at room temperature– 2 tsp vanilla extract– 200g sugar– 70g almond flour, sifted if lumpy
