You won’t find a more decadent dessert for you and your sweetie this Valentine’s Day than this flourless chocolate almond cake.
This chocolate almond cake isn’t messing around. It’s the real deal. The cat’s pajamas. The bees knees.
It’s rich, luscious and it is all about the chocolate. There’s one pound of chocolate in this thing, for crying out loud. One pound. 16 ounces. Most chocolate desserts require less than half that amount. Like I said, this cake ain’t messing around.
It may be all about the chocolate, but the almonds are the supporting characters that make the whole cake shine. Not only do the nuts provide great flavor, but they also give the cake a wonderful nutty texture that helps dial back the density of the chocolate.
If you want to enhance the almond flavor even more, add a little splash of almond extract, or serve the cake topped with almond-scented whipped cream.
Other great toppings include fresh berries, jam, ice cream or just a simple dusting of powdered sugar.
baking tip:How to separate eggs
While there are a few ways to separate eggs, this is the one that works best for me. Even a little bit of egg yolk can ruin a batch of egg whites meant for whipping as it prevents them from thickening properly. Use this simple method and you’ll never have a problem!
- Gather 3 small bowls— one to use as you separate, one for the yolks, and one for the whites.
- Crack an egg over bowl #1. Gently slide the yolk into your cupped fingers and let the egg whites fall through into the bowl.
- Place the yolk in bowl #2 and the white in bowl #3. However, If any of the egg yolk fell through into the egg white in bowl #1, discard and try again.
For more tips and a video tutorial, see my full post on how to separate eggs.
Flourless Chocolate Almond Cake
- 1 cup almonds (140 grams) or use almond flour
- ¾ cup unsalted butter , cut into cubes (170 grams)
- ½ cup heavy whipping cream (120 ml)
- 1 lb quality bittersweet chocolate , chopped (455 grams)
- 6 large eggs , separated
- ½ teaspoon almond extract , optional
- ½ cup granulated sugar (100 grams)
- Optional toppings: Whipped cream, powdered sugar, jam, fresh berries
- Preheat oven to 350° F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray or with butter and flour.
- In a food processor, process the almonds until finely ground. Set aside.
- In a medium saucepan set over low heat, melt the butter, whipping cream and bittersweet chocolate. Stir frequently and remove from heat when melted and smooth. Set aside to cool for a few minutes, then add the egg yolks one at a time, stirring after each. Stir in the almond extract, if using.
- In the bowl of a stand mixer or with a hand-held mixer, beat the egg whites on high speed until foamy. With the mixer still running, slowly add the granulated sugar. Continue to beat the egg whites to stiff peaks.
- Carefully fold one third of the egg whites into the chocolate mixture just until combined, followed by another third of the egg whites. Fold in the ground almonds, then fold in the remaining egg whites. Do not over mix.
- Pour the batter into the prepared springform pan and bake until cake surface is puffed and cracked, and center is set (it should barely move when you jiggle the pan), about 40-45 minutes.
- Let cool in the pan 30 minutes, then remove the springform pan sides and cool completely to room temperature. For a more fudgy texture, chill in the fridge 1-2 hours before serving. Serve with whipped cream, powdered sugar, berries or other desired toppings.
Disclosure: This post is sponsored by Diamond of California as part of a long-term food ambassadorship program. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.