Milk Chocolate Flourless Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and position the rack in the center. Prepare a 23cm (9in) round cake pan by greasing it with butter and dusting it with granulated sugar.

   Tip: To ensure even baking, rotate the cake pan halfway through the cooking time.

2. 2

   In a medium bowl, whisk together ground almonds, cocoa powder, and salt.

   Tip: Make sure to sift the cocoa powder to avoid lumps.

3. 3

   In a large mixing bowl, combine granulated sugar and eggs. Beat the mixture using an electric mixer until light and fluffy.

   Tip: Use room temperature eggs for the best results.

4. 4

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Add the melted chocolate to the sugar and egg mixture. Beat until well combined.

   Tip: Use a spatula to scrape the sides of the bowl and ensure all ingredients are incorporated.

6. 6

   Add the almond mixture to the chocolate mixture. Beat until just combined.

   Tip: Avoid overmixing, as it can result in a dense cake.

7. 7

   Add the unsalted butter, softened, and vanilla extract. Beat until the mixture is smooth and creamy.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

8. 8

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

9. 9

   Bake for 35 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Check the cake after 30 minutes and cover the top with foil if it starts to brown too quickly.