Flourless Chocolate Almond Cake
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My husband loves this Flourless Chocolate Almond Cake. Which is really amazing, because he doesn’t normally enjoy chocolate desserts. This works well for when you need a Gluten-Free dessert, too.
Ingredients Needed to Make Flourless Chocolate Almond Cake
- butter and cocoa powder for preparing the pan
- bittersweet chocolate chips
- large eggs
- granulated sugar
- butter
- chocolate hazelnut spread
- kosher salt
- apple juice
- vanilla extract
- slivered almonds
Instructions for Making This Recipe
Preheat the oven to 350 degrees. Butter a 9″ springform pan, and then dust the pan with cocoa powder as you would a cake pan with flour, removing any excess.
In a glass bowl, heat the chocolate chips in the microwave, stirring in 40 second increments until melted. Let cool slightly.
Using a large mixer, (or if you want a good workout, by hand with whisk) whisk the egg whites until they are foamy. Gradually add the sugar and beat until the whites form stiff peak, about 2-3 minutes. Transfer egg whites to a clean bowl.
Clean the mixing bowl, to use again (or use a second mixing bowl if you have one). Cream together the softened butter and hazelnut spread, about 2 minutes. Add the egg yolks, salt, and apple juice and mix until smooth. Stir in the melted chocolate and slivered almonds until incorporated.
With a rubber spatula, stir a third of the egg whites into the chocolate batter, and then gently fold in the remaining egg whites, being careful not to overmix.
Pour the batter into the prepared springform pan. Bake in preheated oven until a toothpick comes out clean, about 45-50 minutes. Let the cake cool for 10 minutes, then remove the spring form from the sides.
Allow the cake to cool completely before serving. Serve with whipped topping and fresh fruit, like raspberries. This recipe will serves 6-8 people.
See more Desserts Here. See more Italian Recipes Here.
Flourless Chocolate Almond Cake
Equipment
Ingredients
- 1 tablespoon butter + 2 tablespoons cocoa powder for prepping the pan
- 4 oz. bittersweet chocolate chips
- 6 large eggs separated
- 2 tablespoons granulated sugar
- 1/2 cup butter room temperature
- 15 oz. chocolate-hazelnut spread like Nutella
- 1/4 teaspoon kosher salt
- 1 tablespoon apple juice
- 3/4 cup slivered almonds
Instructions
- Preheat the oven to 350 degrees. Butter a 9" springform pan, and then dust the pan with cocoa powder as you would a cake pan with flour, removing any excess.
- In a glass bowl, heat the chocolate chips in the microwave, stirring in 40 second increments until melted. Let cool slightly.
- Using a large mixer, whisk the egg whites until they are foamy. Gradually add the sugar and beat until the whites form stiff peaks, about 2-3 minutes. Transfer the egg whites to clean bowl.
- Clean the mixing bowl (or use a second bowl, if you have one) and cream together the butter and hazelnut spread, about 2 minutes. Add the egg yolks, salt, and apple juice. Mix until smooth. Add the melted chocolate and slivered almonds and mix until incorporated.
- Using a rubber spatula, stir a third of the egg whites into the chocolate batter, and then gently fold in the remaining egg whites, being careful not to overmix.
- Pour the batter into the prepared springform pan. Bake in the preheated oven until a toothpick comes out clean, about 45-50 minutes. Let the cake cool for 10 minutes, then remove the spring form from the sides. Let the cake cool before serving.
- Serve with whipped topping and fresh fruit, like raspberries. Serves 6-8.