Rich Flourless Chocolate Almond Cake with Toasted Almonds
A decadent, moist, and nutty flourless chocolate almond cake topped with toasted almonds, perfect for special occasions and gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 ounces (170 g) dark chocolate (70% cocoa or higher), chopped or in chips
- 1 cup (140 g) whole almonds, raw
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) springform pan with parchment paper, covering sides and bottom.
- Toast 1 cup (140 g) of whole almonds on a baking sheet for 8–10 minutes until fragrant and golden. Let cool slightly.
- Transfer half the toasted almonds to a food processor and pulse until finely ground to make almond flour. Set aside.
- Melt 6 ounces (170 g) dark chocolate and 1/2 cup (115 g) unsalted butter together in a heatproof bowl over simmering water (double boiler). Stir until smooth and let cool slightly.
- In a large bowl, whisk 4 large eggs with 3/4 cup (150 g) granulated sugar until thick, pale, and tripled in volume (about 5 minutes with an electric mixer).
- Slowly fold the melted chocolate and butter mixture into the egg mixture, being careful not to deflate the eggs.
- Fold in the almond flour, 1 teaspoon vanilla extract, and a pinch of salt until just combined. The batter will be thick and glossy.
- Pour the batter evenly into the prepared pan and scatter the remaining toasted almonds on top.
- Bake for 25–30 minutes until the edges are set but the center is still slightly soft. Avoid overbaking to keep it moist.
- Cool the cake in the pan for 15 minutes before releasing the springform. Transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
Use room temperature eggs for better volume. Gently fold chocolate into eggs to preserve airiness. Toast almonds evenly to avoid burning. Use good-quality dark chocolate (70% cocoa or higher). Line pan with parchment paper to prevent sticking. Check cake at 20 minutes if oven runs hot to avoid drying out. Cake center should jiggle slightly when done.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Fat: 25
- Carbohydrates: 8
- Protein: 10
Keywords: flourless chocolate cake, almond cake, gluten-free dessert, toasted almonds, easy chocolate cake, rich chocolate dessert