Flourless Chocolate Almond Cake

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

Course Dessert

Cuisine French

Prep Time 20

Cook Time 40

Chill Time 1

Total Time 2

Servings servings

Calories 585

Author Annalise Sandberg

1 cup almonds OR use almond flour
¾ cup butter , cut into cubes
½ cup heavy whipping cream
1 lb quality bittersweet chocolate , chopped
6 large eggs , separated
½ teaspoon almond extract
Pinch of salt (optional, if using unsalted butter)
½ cup 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.

Makes one 9-inch cake

Recipe adapted from Epicurious.