Flourless Chocolate Almond Cake
You won’t find a more decadent chocolaty dessert than this flourless chocolate almond cake!
This flourless chocolate almond cake is rich, luscious and all about the chocolate. There’s one pound of chocolate in this thing, for crying out loud! One whole pound. Most chocolate desserts require less than half that amount.
It’s got a great dense and fudgy texture, while still feeling light and soufflé-like, which is exactly what you want in a flourless chocolate cake. Serve it with whipped cream and fresh berries for a special dessert!
You’re going to love this flourless chocolate cake
- It has the most intense and delicious chocolate flavor, like chocolate cake, a brownie, and chocolate fudge all rolled into one dessert.
- There’s only 7 ingredients required, and it’s a very doable recipe for any level of baker.
- It’s perfect for any occasion, but I love to serve it for something special like Valentine’s Day, a birthday, or anniversary.
Ingredients you’ll need
How to make flourless chocolate almond cake
It’s a very easy “fancy” dessert to make, so don’t feel at all intimidated by this recipe. I’ll walk you through all of the steps!
1. Chop almonds in a food processor until finely ground (use any kind of raw almonds— slivered, sliced or whole). Or use almond flour and skip this step!
2. Melt butter, cream, and chocolate in a saucepan over low heat until combined and smooth.
3. Stir egg yolks into the melted chocolate mixture one at a time followed by the almond extract (and salt if using).
4. Beat egg whites and sugar with an electric mixer, adding sugar to the egg whites once they start to foam. Continue to beat egg whites to stiff peaks.
5. Fold the beaten egg whites into the chocolate batter, alternating with the almonds/almond flour.
6. Pour batter into a 9-inch springform pan and bake at 350°F until the center of the cake is set and barely moves when you jiggle the pan. A toothpick inserted into the center will have some fudgy crumbs.
7. Let cool at room temperature on a wire rack, or for a fudgier texture chill in the fridge for a few hours.
This chocolate cake is delicious as it is! But a simple topping of whipped cream, a dusting of confectioner’s sugar and fresh berries definitely takes it to another level. Other servings ideas are vanilla ice cream, chocolate ganache or sauce, and/or sliced almonds.
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.
More tips for making this flourless chocolate almond cake
- The type of chocolate you use in this recipe matters! And the better the chocolate, the better the cake. However, I know chocolate isn’t cheap! I like to use Trader Joe’s Pound Plus bars for this recipe as you get quality chocolate for a very decent price.
- This recipe is naturally gluten-free. but does contain nuts.
- It’s easier to separate eggs while they are cold, but room temperature egg whites whip up better. If possible, separate your eggs first and let them sit out for about 30 minutes while you make other preparations.
- Salted and unsalted butter will both work for this recipe. However, if you use unsalted butter, consider adding a pinch of salt to help cut through the sweetness (add at the same time as the almond extract).
- It is possible to melt the chocolate, butter and cream in the microwave (though I prefer to use the stove for more control). Heat in 30-second intervals, stirring after each.
- Be sure to line the bottom of the pan with parchment paper so the cake doesn’t stick.
- This cake is somewhat delicate and that’s why I recommend using a springform pan in you have one. However, a regular 9-inch cake pan (lined with parchment paper) can be used to. Let the cake cool completely in the pan before carefully inverting it out.
- Store this cake at room temperature, covered with plastic wrap, for several days. This cake freezes very well too, in fact it makes it even fudgier! Wrap twice in plastic wrap and store in the freezer for up to 1 month, letting it thaw overnight in the fridge or on the counter for a few hours.
More decadent chocolate recipes
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This recipe was originally published February 2015.
Flourless Chocolate Almond Cake
- 1 cup (140 grams) almonds OR use almond flour
- ¾ cup (170 grams) butter , cut into cubes
- ½ cup (120 ml) heavy whipping cream
- 1 lb (455 grams) quality bittersweet chocolate , chopped
- 6 large eggs , separated
- ½ teaspoon almond extract
- Pinch of salt (optional, if using unsalted butter)
- ½ cup (100 grams) granulated sugar
- Optional toppings: Whipped cream, powdered sugar, jam, fresh berries, chocolate sauce
- Preheat oven to 350° F. Line a 9-inch springform pan with parchment paper and grease with nonstick baking spray or with butter and flour.
- In a food processor, process the almonds until finely ground. Set aside. (If using almond flour, skip this step)
- 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 and salt, 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 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.