Flourless Chocolate Almond Cake

Dense, rich, and irresistibly chocolatey, this cake is infused with LorAnn Almond Bakery Emulsion for bold almond flavor in every bite. Naturally gluten-free and made with just seven ingredients, it’s a simple yet indulgent dessert that feels effortlessly elegant.

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Ingredients

4 1/2 ounces (125 grams) 80% dark chocolate, roughly chopped
1/2 cup plus 1 tablespoon (125 grams) unsalted butter, cubed
1/2 cup (100 grams) granulated sugar
1 cup (120 grams) almond flour
3 large eggs, separated
1 teaspoon LorAnn Pure Vanilla 
1 teaspoon LorAnn Almond Bakery Emulsion

Recipe PDF

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Directions

1
Preheat the oven to 325° F. Grease, flour and line an 8-inch round cake pan.
2
In a glass mixing bowl add the chocolate & place over a double boiler over low heat. Once the chocolate is melted, remove from heat and stir in the butter until well blended.
3
Whisk in the sugar and almond flour. Let cool slightly.
4
Whisk in the egg yolks followed by the vanilla extract and Almond Bakery Emulsion.
5
In a separate mixing bowl whisk the egg whites to soft peaks. Gently fold the egg whites into the cake batter.
6
Transfer batter to prepared cake pan and smooth the top using an offset spatula. Bake for 40 minutes, until the edges have set but the center remains moist.
7
Let cool completely before removing from the pan. Dust with powdered sugar and serve!

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