Chocolate Almond Cake

5 from 5 votes

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.

Prep Time25

Cook Time40

Total Time1 5

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: cake, chocolate cake, dark chocolate, gluten-free

Servings: slices

Calories: 461kcal

Author: Choclette @ Tin and Thyme

Ingredients

200 g dark chocolate (70% to 85%)
200 g unsalted butter softened
150 g light muscovado sugar
4 medium eggs separated
200 g ground almonds
¼ tsp fine sea or rock salt
cocoa powder for dusting

Metric - US Customary

Instructions

Melt the chocolate in a bowl set over a pan of hot, but not boiling, water.
200 g dark chocolate
Whilst the chocolate is melting, cream the butter and sugar together until pale in colour and fluffy in texture.
200 g unsalted butter, 150 g light muscovado sugar
Beat in the egg yolks followed by the cooled chocolate. Then add the ground almonds and stir until everything is well mixed.
4 medium eggs, 200 g ground almonds
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.
¼ tsp fine sea or rock salt
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 or icing sugar if you prefer.
cocoa powder

Notes

Enjoy as it is or serve with whipped cream, clotted cream or crème fraîche. And maybe add a few raspberries. It's also good served warm with ice cream.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition