Mom's Chocolate Almond Cake
Submitted by hollbrooke
Flourless-style chocolate almond cake made with toasted ground almonds, melted dark chocolate, and just a quarter cup of flour. Light, fudgy, and lifted by whipped egg whites for a fallen souffle texture.
YIELD
12 servingsPREP
60 minCOOK
45 minREADY
2½ hrsMom’s chocolate almond cake is in that wonderful in-between territory: not quite flourless, not quite a sponge. The quarter cup of flour gives it just enough structure to hold a square shape, while toasted ground almonds and folded egg whites create that fudgy-yet-airy texture you only get from European-style chocolate cakes.
Toasting the almonds before grinding is the move that separates a forgettable cake from one people remember. Three minutes in a dry skillet or 8 in a 350F (175C) oven brings the oils to the surface and doubles the nutty depth. Skip the toast and the almond flavor disappears under the chocolate.
The meringue technique is what gives this its rise. Beat the egg whites with cream of tartar just to soft peaks, then gradually add sugar to firm them into a glossy meringue. Folding gently is key. Brutalize the meringue with a spatula and you’ll deflate everything you just whipped, ending up with a dense brick instead of a tender cake.
This cake will sink slightly in the center as it cools. That’s not a failure. It’s the signature look. The fallen middle creates a denser, almost truffle-like core surrounded by lighter cake.
Pro Tips
- Use a good-quality dark chocolate (60 to 70 percent cocoa) for real depth. Chocolate chips don’t work here.
- Bring eggs to room temperature before separating. Cold whites won’t whip to full volume.
- Test for doneness with a toothpick that comes out with a few moist crumbs. Fully clean means overbaked.
- Dust with powdered sugar only just before serving. The sugar dissolves into the cake’s moisture if applied too early.
Variations
- Add 2 tablespoons of dark rum or amaretto to the melted chocolate for grown-up depth.
- Top with a thin chocolate ganache instead of powdered sugar for a more dressed-up dessert.
- Serve with the recipe’s suggested ginger ice cream for a striking flavor contrast that’s worth the trouble.
Ingredients
Directions
Melt the butter over low heat.
Remove from the stove, add the chocolate and stir once or twice until the chocolate has melted.
Beat the egg yolks with ½ cup of the sugar until pale and thick.
Stir in the melted chocolate, almonds and flour.
Beat the eggwhites and cream of tartar until they form soft peaks.
Gradually add the remaining sugar and beat until the mixture has a meringue consistency.
Fold ¼ of the egg whites into the chocolate mixture, then carefully fold in the remaining egg whites.
Grease and flour a 22cm square tin lined with greaseproof paper and spoon in the mixture.
Bake in a preheated 190’C oven for 40 to 45 minutes or until the cake is cooked.
Remove from the oven, allow to cool in the tin, then turn out onto a rack.
Dust with icing sugar and cut in squares to serve.
Can be served with thickened cream or with ginger ice-cream.
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