Full Belly Sisters: Flourless Chocolate Almond Cake

Friday, October 21, 2016

Flourless Chocolate Almond Cake

This decadent Flourless Chocolate Almond Cake will wow any chocolate lover. Rich and gooey, it's perfect for people on gluten-free diets because it is made with ground almonds instead of flour.



Thank you to Imperial Sugar for providing the product used in this recipe. All opinions are my own.

Woo-hoo, it's #Choctoberfest! This virtual event features bloggers from around the world, posting their favorite chocolate recipes—like my delicious Flourless Chocolate Almond Cake


My son, who loves everything chocolate, had been asking me to make a "brownie cake." We looked at a bunch of pictures on Pinterest (my eight-year-old was totally digging it!) and decided to make a version of a Torta Caprese—an Italian dessert made with almond flour and packed with luscious chocolate. I knew this would be the perfect opportunity to use my Imperial Sugar!

adapted slightly from Pastry Affair

Ingredients
serves 8-10
  • 1/2 cup butter (8 Tablespoons)
  • 9 ounces chocolate (I used a combination of semi-sweet and milk chocolates)
  • 4 large eggs, separated
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 1/2 cups finely ground almond flour
  • 1/2 teaspoon baking powder
  • Powdered sugar, for garnish

Preheat oven to 350 degrees. Grease a 9" springform pan and set aside.

In a 1 1/2-quart saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat. Allow to cool to room temperature, then whisk in the egg yolks, cocoa powder, vanilla, and salt.

In the meantime, place the egg whites in a large mixing bowl and beat until frothy. Add the sugar gradually, and keep beating the egg whites until they form stiff peaks. This should take about 8 to 10 minutes (and this is where I wish I had a stand mixer instead of a handheld one!). Gently fold in the almond flour and baking powder. Then carefully fold in the chocolate mixture.

Scoop the batter into the prepared springform pan. Bake for 27-33 minutes, until the middle of the cake wiggles just very slightly.

Remove from oven and let cool in the pan. Before removing from the springform, run a knife around the edges. Then dust with some powdered sugar and it is just gorgeous!


When you cut the Flourless Chocolate Almond Cake, the delicious crispy top kind of shatters (like the top of a creme brulee) and it's pretty glorious.

The inside is super fudgy and moist. It's a delicate cake but also super rich. Oh, and it was a HUGE hit with my son. Such a hit, in fact, that I made it twice in one week!


I hope you love it as much as we did!


For more of my #Choctoberfest recipes, check out:

Cannoli Crostini with Chocolate, Pistachios & Honey

Chocolate Peanut Butter Protein Truffles
Chewy Chocolate Peanut Butter Granola Bar Treats
Chocolate Caramel Sea Salt Smoothie
Frankenstein Crispy Rice Treats



13 comments:

  1. This looks delicious! I really want to try it. I think I might even try making it for my mom. That'll be interesting, though, because she can't have chocolate. I sub carob for her. So, it'll be a flourless carob almond cake if I make it for her. I'll let you know how it goes.

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  2. YES YES YES! I love the combo of chocolate and almond - and flourless? yup I just need a fork!

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  3. I was born a chocolate addict. Lately, it seems I may be developing a gluten intolerance as well and it looks like this recipe just may save my life! Love it!!!

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  4. Rich and decadent! This is the perfect chocolate treat. I'm drooling over all the chocolate recipes!

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  5. YUM! This looks absolutely scrumptious!

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  6. Oh my! This cake looks so decadent and delicious and I bet the almond flour adds great flavor!

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  7. I love the cracked top. So crispy and yet so decadent and rich underneath! Awesome with the almond flour!

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  8. Oh this is just chocolate heaven! I've never actually made a flourless cake, must try this one for sure

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  9. Flourless cakes are one of my favorite, so rich!! Love the addition of the almond to the chocolate!

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  10. This came out awful, I followed all the instructions as directed, and it was soup in the middle after the maximum cooking time. My oven temp is fine, it actually runs high. What a waste.

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    1. I'm sorry it didn't work for you. It's my son's favorite cake, so I've made it numerous times and it always works for me. Perhaps there was some other variable—-a different-sized springform, or almond flour that wasn't finely-ground--that caused your cake to not work out. Sorry you didn't enjoy it.

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  11. Wow that is totally shocking this is my favorite go to dessert, an absolute crowd pleaser my kids love it friends that are gluten-free love it, my book club loved it! Wouldn't have been a waste in my book I would've dived right in the middle with a spoon and a scoop of ice cream!

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    1. So glad you like the cake so much, so do we! And I probably would've done the same if my cake didn't run out——scoop it into bowls, call it a chocolate cobbler, and dig in ;-)

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