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    You are in: Home / Recipes / Flourless Chocolate-Orange Almond Cake Recipe
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    Flourless Chocolate-Orange Almond Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr

    40 mins

    RunninLion's Note:

    One of my friend's has celiac disease and cannot eat anything with gluten. Unfortunately for her, this usually means she cannot enjoy a lot of foods, particularly desserts, at gatherings. I made this cake with her in mind for our holiday party. It is rather time-consuming but definately worth it! The cake was rich and decadent and my friends really enjoyed it.

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    Units: US | Metric

    • 1 1/4 cups whole almonds (about 6-7 oz.)
    • 1 cup sugar, divided
    • 6 ounces bittersweet chocolate, coarsely chopped
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup freshly squeezed orange juice
    • 2 teaspoons fresh grated orange peel
    • 6 large eggs, seperated
    • 1 vanilla bean, split lengthwise (or 1 tsp extract)
    • 1/4 teaspoon salt


    1. 1
      Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
    2. 2
      Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
    3. 3
      Whisk cocoa, orange juice and orange peel in small bowl until smooth.
    4. 4
      In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
    5. 5
      Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
    6. 6
      Beat in cocoa mixture. Fold in ground-almond mixture.
    7. 7
      Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
    8. 8
      Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
    9. 9
      Bake cake until tester inserted into center comes out clean, about 40 minutes.
    10. 10
      Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.

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    Ratings & Reviews:

    • on February 02, 2008


      To adapt this recipe, I used a total of 6 tablespoons of sugar (4 tablespoons with the chocolate, and 2 tablespoons with the egg whites), and the rest Slenda, to serve to diabetic family members. With this change, it had the texture of a moist, dense brownie, and was enjoyed by all.

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


    Nutritional Facts for Flourless Chocolate-Orange Almond Cake

    Serving Size: 1 (63 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 150.4
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.2 g
    Cholesterol 79.3 mg
    Sodium 63.3 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 2.2 g
    Sugars 13.8 g
    Protein 5.3 g

    The following items or measurements are not included:

    vanilla beans

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