Flourless Chocolate Almond Cake Recipe

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Flourless Chocolate Almond Cake Recipe
Flourless Chocolate Almond Cake Recipe photo by Taste of Home
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Flourless Chocolate Almond Cake Recipe

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Publisher Photo
“This moist cake presents an alternative to the traditional flour based cake,” explains Jane Shapton from Irvine, California. Its mild chocolate flavor is jazzed up with whipped cream and berries.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 3 eggs, separated
  • 3/4 cup unblanched almonds
  • 2 tablespoons plus 1/3 cup sugar, divided
  • 1/4 cup hot water
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons vanilla extract
  • Dash cream of tartar
  • Dash salt
  • Chocolate syrup, optional

Directions

Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside.
In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla.
In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter.
Pour into a 6-in. springform pan coated with cooking spay. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with chocolate syrup if desired. Yield: 4 servings.
Originally published as Flourless Chocolate Almond Cake in Cooking for 2 Winter 2009, p35

Nutritional Facts

1 slice: 321 calories, 18g fat (2g saturated fat), 159mg cholesterol, 92mg sodium, 32g carbohydrate (24g sugars, 4g fiber), 12g protein.

  • 3 eggs, separated
  • 3/4 cup unblanched almonds
  • 2 tablespoons plus 1/3 cup sugar, divided
  • 1/4 cup hot water
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons vanilla extract
  • Dash cream of tartar
  • Dash salt
  • Chocolate syrup, optional
  1. Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside.
  2. In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla.
  3. In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter.
  4. Pour into a 6-in. springform pan coated with cooking spay. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with chocolate syrup if desired. Yield: 4 servings.
Originally published as Flourless Chocolate Almond Cake in Cooking for 2 Winter 2009, p35

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Reviews forFlourless Chocolate Almond Cake

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MY REVIEW
mamacess User ID: 8874091 248919
Reviewed Jun. 1, 2016

"I happen tohave almond flour' could that be substituted for the almonds?"

MY REVIEW
my_litch91 User ID: 1925659 165499
Reviewed Apr. 24, 2011

"the egg whites didn't fold in all that well... The cake didn't taste all that bad. It is very light and fluffy, so i was pleased with the finished product's texture... However, it certainly didn't "wow" me. It doesn't look like the picture! lol. Might be better with icing?"

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