Flourless Chocolate Almond Cake

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.

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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.

get the recipe

Flourless Chocolate Almond Cake

Yield: 1 9-inch cake

A rich and dense flourless chocolate almond cake. To boost the almond flavor, add a little almond extract.

Print Recipe

Ingredients:

• 1 cup (140 grams) Diamond of California Whole Almonds
• 3/4 cup (170 grams) unsalted butter, cut into cubes
• 1/2 cup (120 ml) heavy whipping cream
• 1 lb (455 grams) quality bittersweet (not unsweetened) chocolate, chopped
• 6 large eggs, separated
• 1/2 teaspoon almond extract (optional)
• 1/2 cup (100 grams) granulated sugar
• Optional toppings: Whipped cream, powdered sugar, jam, fresh berries

Directions:

1. Preheat oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and grease with nonstick spray or with butter and flour.
2. In a food processor, process the almonds until finely ground. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Recipe adapted from Epicurious.

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.