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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.
(Post modified with new photos on 3/29/24.)
At times, I can be obsessed with Italian food. I love serving big Italian meals to our family — full course dinners from antipasto (appetizers) to dessert. When one of these crazy moments come on, I start filing through my recipes in search of just the right ones. This Flourless Chocolate Almond Cake is always a winner, especially with my husband. But then, he is also a fan of my Italian Ricotta Cheesecake with Blueberries. Decisions, decisions!
I first saw this recipe while watching Lidia’s Cooking Show. She refers to this cake as Torta Gianduia. I changed it up to suite my taste, just a bit, but she gets credit for adding Nutella to the cake. I love Nutella in recipes, so this, to me, is Genius! If you ever have a chance to go to one of her restaurants, I highly recommend doing so. She actually has a restaurant in Kansas City, so I consider myself fortunate to be able to sit at one of her tables. I’ve only been once, but I would love to go again one day! It is a lovely experience.
More Italian Desserts to Enjoy
- Ricotta Cheesecake with Apple Topping
- Tiramisu with Cream Cheese
- Hazelnut Chocolate Espresso Gelato
- Glazed Lemon Biscotti
Ingredients for Flourless Chocolate Almond Cake
(See the full recipe at the bottom of this post.)
- butter and cocoa powder for preparing the pan
- bittersweet chocolate chips
- large eggs
- granulated sugar
- butter
- chocolate hazelnut spread (like Nutella)
- espresso powder
- kosher salt
- brandy
- vanilla extract
- sliced almonds
Instructions for Making This Recipe
Preheat the oven to 350°F. Gather the ingredients so that you have everything close at hand on the counter or table. Attach a piece of parchment paper to the bottom of a 9″ springform pan, and then butter the bottom and sides of the pan. Follow this by dusting 1-2 tablespoons baking cocoa along the bottom and sides of the pan as you would to flour a cake pan, removing any excess by turning the pan over and tapping it.
Prepare the Ingredients
In a glass bowl, heat the chocolate chips in the microwave, stirring at every 30-40 second increments until melted. Let cool slightly.
Alternately, you may melt the chocolate in a double boiler or bowl over simmering water.
Separate the egg whites from the yolks, placing egg whites in a large mixing bowl and the yolks in another bowl.
Be careful when separating the eggs so that you don’t get any yolk in the egg whites, as this will prevent nice stiff peaks from forming.
Make the Cake Batter
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 granulated sugar and beat until the egg 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, espresso powder, kosher salt, brandy, and vanilla extract. Mix until smooth.
Stir in the melted chocolate and sliced 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, and spread batter to the edges, being careful not to touch the sides of the pan with the spatula.
Bake and Serve the Cake
Bake in preheated oven until a toothpick comes out clean, about 45-55 minutes. Slide a butter knife along the edges of the pan to loose the cake, then allow the cake to cool for 10 minutes. Remove the spring form from the sides.
Allow the cake to cool completely before serving. If desired, dust with powdered sugar.
Serve Flourless Chocolate Almond Cake with whipped topping and fresh fruit, like raspberries. This recipe will serve 6-8 people.
See more Desserts Here. Browse Cake Recipes Here. View Italian Recipes Here.
Flourless Chocolate Almond Cake
Ingredients
- 1 tablespoon butter + 2 tablespoons cocoa powder for prepping the pan
- 4 oz. bittersweet chocolate chips
- 5 large eggs separated
- 2 tablespoons granulated sugar
- 1/2 cup butter room temperature
- 15 oz. chocolate-hazelnut spread like Nutella
- 1 teaspoon espresso powder
- 1/4 teaspoon kosher salt
- 1 tablespoon brandy
- 3/4 cup sliced almonds
Instructions
- Preheat the oven to 350℉. Attach a piece of parchment paper to the bottom of a 9″ springform pan, and then butter the bottom and sides of the pan. Follow this by dusting 1-2 tablespoons baking cocoa along the bottom and sides of the pan as you would to flour a cake pan, removing any excess by turning the pan over and tapping it.
Prepare the Ingredients
- In a glass bowl, heat the chocolate chips in the microwave, stirring in 30-40 second increments until melted. Let cool slightly.
- Separate the egg whites from the yolks, placing egg whites in a large mixing bowl and the yolks in another bowl.
Make the Cake Batter
- Using a large mixer, whisk the egg whites until they are foamy. Gradually add the granulated 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 softened butter and hazelnut spread, about 2 minutes.
- Add the egg yolks, espresso power, kosher salt, and brandy. Mix until smooth.
- Stir in the melted chocolate and sliced 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.
Bake and Serve
- 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. Allow the cake to cool completely before serving. If desired, dust top with powdered sugar.
- Serve with whipped topping and fresh fruit, like raspberries. Serves 6-8.
Notes
