Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Flourless Chocolate-Almond Cake Recipe
    Lost? Site Map

    Flourless Chocolate-Almond Cake

    Flourless Chocolate-Almond Cake. Photo by Engrossed

    1/3 Photos of Flourless Chocolate-Almond Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Kittencalskitchen's Note:

    This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 cups blanched slivered almonds
    • 1/3 cup sugar
    • 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
    • 1/3 cup sugar
    • 5 egg yolks
    • 5 egg whites
    • 1/3 cup sugar
    • 1 teaspoon almond extract (can use 1/2 teaspoon more)
    • 1/2 cup melted butter, cooled
    • 1/4 teaspoon salt

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter a 10-inch springform pan.
    3. 3
      Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
    4. 4
      Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
    5. 5
      Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
    6. 6
      Beat in almond extract.
    7. 7
      With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
    8. 8
      In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
    9. 9
      Fold the whites into chocolate batter in three additions.
    10. 10
      Transfer to baking pan.
    11. 11
      Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
    12. 12
      Cool cake completely in pan.
    13. 13
      Cut around pan sides with a sharp knife to loosen, then release the sides.

    Ratings & Reviews:

    • on February 02, 2010

      45

      Easy, fun to make, and delicious to eat. I used dark chocolate but otherwise followed the recipe exactly. You could probably play around by adding any spice you like, ie. cinnamon, nutmeg, ginger, or allspice. But I wanted to try the recipe as written and get the pure chocolate/almond flavour. Would make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2007

      55

      This is EXCELLENT! Only for almond lovers though...if you don't like almond extract flavor you won't like this. I used almond meal and subbed 3T of Splenda brown sugar blend for step 3 and then Splenda Granular for the other 2/3 cups of sugar...it worked great and no funny aftertaste. I tried grinding my bittersweet chocolate chips with my immersion blender in a bowl because I don't have a food processor and my blender only does well with liquids...I made quite a mess...chocolate splatters everywhere...but it still worked out in the end. I felt like I was playing with marzipan with the batter...I was tempted to sculpt it into something. I couldn't resist adding some frozen dark sweet cherries pushed into the top of the batter once I put it in the pan...Perfect! This is an impressive cake for a special occasion when you want something a little different. Made for the Zaar tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Flourless Chocolate-Almond Cake

    Serving Size: 1 (83 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 319.4
     
    Calories from Fat 200
    62%
    Total Fat 22.2 g
    34%
    Saturated Fat 7.4 g
    37%
    Cholesterol 118.8 mg
    39%
    Sodium 160.7 mg
    6%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 2.2 g
    9%
    Sugars 21.2 g
    85%
    Protein 7.8 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites