Flourless Chocolate Almond Cake Recipe

Name: Flourless Chocolate Almond Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Blanched Slivered Almonds; 1/3 cup granulated sugar (total, divided as needed); Bittersweet Chocolate; 4 large egg yolks; 5 large egg whites; 1 teaspoon almond extract; 6 tablespoons (3 ounces/85g) unsalted butter, melted and cooled; pinch of salt

Indulge in this decadent Flourless Chocolate Almond Cake – a rich, intensely chocolatey dessert that's halfway between a brownie and a gourmet chocolate bar! Its amazing texture and intensely satisfying flavor will leave you wanting more. Perfect as an elegant after-dinner treat, this cake is delightful dusted with powdered sugar, drizzled with a luscious chocolate glaze, or topped with a dollop of whipped cream. Easily adaptable – bake it in a 9-inch cake pan or a 10-inch springform pan. Make it a day ahead (store covered at room temperature), but it's even better fresh from the oven! Prepare to be amazed by this ultimate chocolate experience.

Prep Time 25 mins

Cook Time 60 mins

Calories 319.5 kcal

Protein 15g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Flourless Chocolate Almond Cake

Blanched Slivered Almonds
1/3 cup granulated sugar (total, divided as needed)
Bittersweet Chocolate
4 large egg yolks
5 large egg whites
1 teaspoon almond extract
6 tablespoons (3 ounces/85g) unsalted butter, melted and cooled
pinch of salt

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How to Make Flourless Chocolate Almond Cake

Preheat oven to 350°F (175°C).
Grease and flour a 10-inch springform pan (or a 9-inch round cake pan).
Combine 1 cup blanched almonds and 1/3 cup granulated sugar in a food processor.
Process until almonds are very finely ground. Transfer to a medium bowl.
Add 6 ounces (170g) bittersweet chocolate, finely chopped, and 1/3 cup granulated sugar to the food processor.
Process until the chocolate is finely ground but not completely smooth. Stir the chocolate mixture into the almond mixture.
In a large bowl, using an electric mixer, beat 4 large egg yolks and 1/3 cup granulated sugar until the mixture forms thick ribbons when the beaters are lifted.
Beat in 1 teaspoon almond extract.
Gently fold in the chocolate-almond mixture, then the 6 tablespoons (3 ounces/85g) melted unsalted butter, cooled.
In a clean bowl with clean, dry beaters, beat 5 large egg whites with a pinch of salt until stiff, glossy peaks form.
Gently fold the egg whites into the chocolate batter in three additions, being careful not to deflate.
Transfer the batter to the prepared pan and spread evenly.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached.
Let the cake cool completely in the pan before releasing the sides with a sharp knife.
Remove the cake from the pan and serve.