Best Flourless Almond Chocolate Cake Recipes

FLOURLESS CHOCOLATE-ALMOND CAKE

Steps:

• Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using.
• Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.
• Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries.

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE

Steps:

• Preheat oven to 350°F. Brush bottom of 10-inch-diameter springform pan generously with margarine. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
• Whisk cocoa, orange juice, and orange peel in small bowl until smooth. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover with foil; store at room temperature.)
• Cut around cake in pan; release sides. Cut cake into wedges. Transfer to plates. Place scoop of sorbet alongside.

INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE)

Steps:

• Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot®) and insert a trivet. Generously butter an 8-inch round cake pan.
• Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated.
• Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up.
• Dust with powdered sugar and cocoa powder and serve.

FLOURLESS CHOCOLATE & ALMOND CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4 and line the base of a 20cm springform tin with baking parchment. Melt the chocolate and butter in a heatproof bowl set over a pan of just-simmering water, or in the microwave in 20-second bursts. Stir, then leave to cool slightly.
• Meanwhile, tip the eggs and sugar into a second bowl and beat with an electric whisk for 4-5 mins, or until thick and creamy. Add the mascarpone or soft cheese and vanilla, and continue to beat until everything is combined. Lightly fold in the cooled melted chocolate mixture until everything is one even colour, then fold in the almonds. Sift over the cocoa powder and a small pinch of salt, and fold in to combine.
• Scrape the cake batter into the prepared tin. Put the tin on a baking tray and bake for 35-40 mins until the cake is puffed up and has cracked on top. Remove from the oven and leave to cool in the tin for 30-40 mins - it will deflate as it cools. Serve warm as a chocolate pudding, or leave to cool completely and enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

FLOURLESS CHOCOLATE ALMOND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
• Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
• Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
• For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
• Drizzle the ganache over the cake, top with raspberries and serve.

FLOURLESS CHOCOLATE-ALMOND CAKE

Steps:

• Set oven to 350 degrees.
• Butter a 10-inch springform pan.
• Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
• Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
• Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
• Beat in almond extract.
• With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
• In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
• Fold the whites into chocolate batter in three additions.
• Transfer to baking pan.
• Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
• Cool cake completely in pan.
• Cut around pan sides with a sharp knife to loosen, then release the sides.

FLOURLESS ALMOND CHOCOLATE CAKE

Steps:

• Coat a 9" springform pan with cooking spray.
• Microwave butter and chocolate together on high for one minute.
• Keep heating at 30 second intervals until melted.
• Then, stir until smooth.
• Meanwhile, heat oven to 375 degrees F.
• Knead Confectioner's sugar and almond paste.
• Roll out into an 8" circle.
• Beat granulated sugar into chocolate mixture until smooth.
• Add eggs, one at a time, beating after each addition until well blended.
• Beat until light and airy about 2 minutes.
• Beat in vanilla and salt.
• Sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
• Pour half of batter into pan, then fit almond paste round on top.
• Spoon remaining batter over almond paste and smooth with a spatula.
• Gently arrange almonds on top.
• Bake in 375 oven for 30 minutes.
• Remove the pan to wire rack and let it cool to room temp.
• Then, refrigerate for 2 hours.
• Remove side of pan.
• Now, it's ready to frost or sprinkle with Confectioner's sugar or just eat!

FLOURLESS CHOCOLATE-ORANGE ALMOND CAKE

Steps:

• Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
• Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
• Whisk cocoa, orange juice and orange peel in small bowl until smooth.
• In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
• Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
• Beat in cocoa mixture. Fold in ground-almond mixture.
• Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
• Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.

THERMOMIX CHOCOLATE ALMOND CAKE (FLOURLESS)

Steps:

• Pre-heat the oven to 350°F.
• Grind almonds for 5 seconds on speed 6. Transfer to a separate bowl and set aside.
• Grate chocolate for 5-10 seconds on speed 8. Add to bowl of ground almonds, set aside.
• Place all remaining ingredients into TM bowl and mix for 20 seconds on speed 7.
• Through the hole in the lid, add the chocolate and almonds and continue to mix for 30 seconds on speed 6.
• Put mixture into a lightly greased 22-24cm pan, or large spring form pan lined with baking paper.
• Bake for approximately 1 hour.

FLOURLESS CHOCOLATE ALMOND CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. Meanwhile, in a blender, combine almonds and 2 tablespoons sugar; cover and process until ground. Combine water and cocoa; set aside. , In a small bowl, beat egg yolks until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Blend in the almond mixture, cocoa mixture and vanilla. , In another bowl, beat the egg whites, cream of tartar and salt on high until stiff glossy peaks form. Fold egg whites into the batter., Pour into a 6-in. springform pan coated with cooking spay. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool completely. Garnish with chocolate syrup if desired. ,

INSTANT POT® TORTA CAPRESE (ITALIAN FLOURLESS CHOCOLATE-ALMOND CAKE) RECIPE

Steps:

• Pour 2 cups water inside a 7-quart multi-functional pressure cooker (such as Instant Pot(R)) and insert a trivet. Generously butter an 8-inch round cake pan. Combine chocolate and butter in a large microwave-safe bowl. Microwave on 800 watts for 2 minutes. Whisk and microwave for another 2 minutes. Continue whisking and cooking until chocolate and butter are completely melted. Add sugar and vigorously whisk until combined. Mix in almond flour until combined. Add egg yolks and stir until incorporated. Beat egg whites in the bowl of a stand mixer until soft peaks form. Fold into the chocolate mixture. Pour batter into the prepared cake pan and cover with aluminum foil. Set the pan on top of the trivet in the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and allow the cake to cool. Remove the cake pan with tongs and let cool on a wire rack for 15 minutes. Remove cake from the pan by placing a plate on top and flipping it over. Flip it again using another plate to set it right-side up. Dust with powdered sugar and cocoa powder and serve.

FLOURLESS CHOCOLATE ALMOND CAKE RECIPE - (4.6/5)

Steps:

• Preheat oven 350 degrees. Melt chocolate and butter over a double boiler. Remove from heat and whisk in the sugar, vanilla and almond extract. Whisk eggs one at a time in to the cake batter. Whisk in cocoa. Chop almonds and fold in to the batter. Pour batter in to a spring form pan lined with parchment paper and coat with butter flavored cooking spray. Bake 30 minutes. Cool completely (about 2 hours). Dust with confectioners sugar. Slice and serve with garnish of chocolate syrup whipped cream.