This amazing chocolate almond cake contains only five ingredients, yet it’s one of the best chocolate cakes I’ve ever eaten. It’s made with ground almonds rather than flour, so it’s naturally gluten-free. It’s rich, has a wonderful smooth texture and is utterly delicious.
Chocolate Almond Cake
Mother’s Day! Another opportunity to try out a new cake. A friend had posted a comment a few weeks ago giving a recipe for a flourless and what looked to be a rather rich and delicious cake which had come via way of her aunt. I have to say I was rather looking forward to giving this one a go.
Other Gluten-Free Cake Recipes You Might Like
- Almond squash cake
- Black Forest gâteau
- Breakfast bibingka
- Caramelised pear, honey & carob cake
- Chestnut chocolate log
- Chilli chestnut chocolate cake
- Chilli chocolate chip friands
- Chocadoodledoo cake
- Chocolate coconut cannelloni cake (vegan)
- Coconut chickpea chocolate cake (vegan)
- Coffee cardamom chocolate mousse cake
- Ginger coconut cake pops
- Hazelnut orange torte
- Peanut butter banana muffins (vegan)
- Polenta chocolate cake
- Nigella’s chocolate pistachio cake
- Raspberry chocolate polenta cake
- Raspberry rose friands
- Rhubarb & rose polenta cake
- Toffee almond brownies
- Triple chocolate almond brownies
- Walnut brownies
- Willies cloud forest chocolate cake
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Chocolate Almond Cake – The Recipe
Chocolate Almond Cake
Ingredients
- 200 g dark chocolate (70% to 85%).
- 200 g unsalted butter - softened
- 150 g light muscovado sugar
- 4 eggs - seperated
- 200 g ground almonds
- ¼ tsp fine sea or rock salt
- cocoa powder for dusting
Instructions
- Melt the chocolate in a bowl set over a pan of hot, but not boiling, water.
- Whilst the chocolate is melting, cream the butter and sugar together until pale in colour.
- Mix in the egg yolks and ground almonds. Add the chocolate and stir.
- Whisk the egg whites with the salt until firm. Electric beaters are not essential, but they make the job easier. Fold into the cake mixture.
- Spoon into 23cm round silicone mould or lined tin and bake at 170℃ (325℉, Gas 3) for 40 minutes. Leave to cool, then turn out onto a serving plate and dust with cocoa powder.
That cake looks so moist! I bet it tastes really delicious too. I also dislike creaming fat and sugar – thank goodness for stand mixers. In saying that though, a bit of forethought still comes in handy, and I admit I’ve usually forgotten to take it out of the fridge until I actually need it!
Hahaha yes, I have been guilty of trying to cream stone cold butter on more occasions than I care to remember. I’m generally much better at remembering now though. I’ve never used a stand mixer for this, a bowl and spoon really isn’t that difficult.
Ooh lovely, this recipe looks like the love child of a couple of my fave recipes. And yet is totally different. I’ll make sure to try this one next time.
It’s one of my favourites and suitable for so many different type of occasions too.
This sounds so lovely. Gluten-Free cakes are always so gooey and moist, just divine.
It’s one of my all time favourite cakes, yet I still haven’t managed to update the photos. So simple yet so delicious.
This looks so delicious. A scoop of ice cream on the side would be nice too.
Thanks Suelle – a useful tip. I don’t have a microwave and I also have a really cold house – hence my aversion to creaming butter. Getting better at getting myself organised now I’m baking more regularly.
If I’m faced with a large block of cold butter which needs creaming, I soften it, a few seconds at a time, in the microwave, on a medium setting.