Flourless Chocolate-Almond Cake

SERVES: 10-12


  • 1 12
    cups blanched slivered almonds
  • 13
    cup sugar
  • 8
    ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
  • 13
    cup sugar
  • 5
    egg yolks
  • 5
    egg whites
  • 13
    cup sugar
  • 1
    teaspoon almond extract (can use 1/2 teaspoon more)
  • 12
    cup melted butter, cooled
  • 14
    teaspoon salt


  • Set oven to 350 degrees.
  • Butter a 10-inch springform pan.
  • 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).
  • 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.
  • 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).
  • Beat in almond extract.
  • With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
  • In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
  • Fold the whites into chocolate batter in three additions.
  • Transfer to baking pan.
  • Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
  • Cool cake completely in pan.
  • Cut around pan sides with a sharp knife to loosen, then release the sides.


“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!”