Italian Chocolate Almond Cake
This Italian Chocolate Almond Cake is rich, fudgy and completely flourless. Made with almonds, dark chocolate, and whipped egg whites, it has the perfect balance of deep chocolate flavor and truffle-like texture. It's an easy gluten-free dessert that feels elegant enough for holidays or special occasions.
Equipment
- 3 mixing bowls
- measuring cups
- measuring spoons
- electric mixer
- 1 9-inch round cake pan
Ingredients
- 200 grams dark or semi sweet chocolate for baking
- ¾ cup (175 grams) granulated sugar, divided
- 12 tablespoons (175 grams) softened butter
- 5 medium eggs, separated
- 2¾ cups (250 grams) fine almond flour
- 2 tablespoons (15 grams) cocoa powder optional*
- 1 tablespoon(8 grams) corn starch optional*
- 2 tablespoons orange zest
- 2 tablespoons powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 23–24 cm (9–9.5 inch) round cake pan with parchment paper. Prepare 2 large bowls and 2 small bowls. Separate egg whites from egg yolks. Place 5 yolks into the first small bowl and place 5 whites into the first large mixing bowl. Set aside.
- In the second smaller bowl, melt the chocolate using a water bath or in the microwave in 20–30 second intervals, stirring between each, until smooth. Set aside to cool slightly.200 grams dark or semi sweet chocolate for baking
- In the second mixing bowl, beat softened butter with half of the sugar with electric mixer until smooth. 0.38 cup (175 grams) granulated sugar, divided , 12 tablespoons (175 grams) softened butter
- Add yolks, one at a time, mixing well after each addition. Mix until mixture looks smooth. No need to wait until the sugar completely dissolves.5 eggs yolks
- Add almond flour, cocoa powder, corn starch, orange zest. Mix on lower speed until combined. 2¾ cups (250 grams) fine almond flour, 2 tablespoons (15 grams) cocoa powder, 1 tablespoon(8 grams) corn starch, 2 tablespoons orange zest.
- In a second large mixing bowl, add egg whites and the remaining sugar. Beat on high speed for about 6 minutes until glossy stiff peaks form. 5 egg whites, 0.38 cup (175 grams) granulated sugar, divided
- Gently fold in whipped eggs into the cake batter in 2-3 additions, being careful not to deflate the mixture.
- Pour the cake batter into the prepared pan and smooth the top with the spatula. Bake for 40-45 minutes or until the top settles and the toothpick comes out clean.
- Let the cake cool for at least 30 minutes. Remove it from the pan and let it cool completely on a rack. Dust it with sugar before serving, if desired.
Notes
*Make your own almond flour by toasting whole raw almonds at 350F for about 10-15 minutes, stirring once or twice, until lightly golden and fragrant. Let them cool completely, then blend into flour using a blender, coffee grinder or food processor.
*You can skip the cocoa powder and cornstarch, but we like adding them because they help with the cake hold its shape and create cleaner slices.
*Let the cake cool down for at least 30 minutes in the pan before removing. This helps prevents it from breaking apart, especially if you are not using a springform pan.
* Dusting with powdered sugar is optional, but it's a find way to decorate it. I love to use baking stencils to make the cake look festive.
Nutrition
Calories: 448kcalCarbohydrates: 35gProtein: 11.4gFat: 36gSaturated Fat: 13.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.6gCholesterol: 139mgSodium: 142mgPotassium: 381mgFiber: 11.8gSugar: 17.2g
Tried this recipe?Let us know how it was!