This cake is super chocolaty and moist, not overly sweet and through the use of almond flour, naturally gluten free. It is always a crowd pleaser, and you can make sure no one will miss out on a great cake.

Cinnamon and Amaretto give this delightful dessert a warm and extra almondy note- perfect for a fall dessert. It will rise while baking and sink once it’s out of the oven, leaving the top gorgeously crackled.

It is similar to torta caprese, a flourless chocolate cake from Capri. For this cake however you don’t have to separate the eggs.

A dusting of icing sugar will finish this cake beautifully. It is a striking dessert on its own and really good with some homemade whipped cream and fresh berries on top.

TIPS TO MAKE THE PERFECT FLOURLESS
CHOCOLATE ALMOND CAKE

I like to melt butter and chocolate before I do anything else to make sure they won’t be too hot to add into the eggs.

The most important thing in this recipe is to whip the eggs super fluffy. The whipped eggs will give your cake its volume and texture. Once they have tripled their volume you can slowly add the melted butter and chocolate on low speed.

Sift your almond flour through a flour sifter or fine mesh strainer and don’t skip this step in order to avoid clumps of almond flour in your cake.

You can use a higher quality chocolate for this cake, just make sure it is not too bitter and has at least 60% cacao or adjust by adding more sugar. I like the result with 60% semisweet chocolate chips and have them usually always stocked in my pantry.

If you are baking for someone with gluten intolerance, check the label of your almond flour to ensure it is actually 100% gluten free.

In case you would like to make this cake dairy free also, you can substitute the butter with coconut oil.

I’ve also made this cake with coconut sugar instead of regular granulated sugar and it came out great.

If you prefer to make this cake alcohol free, you can substitute amaretto with 1 tsp almond extract. Most of the alcohol will bake off but it most likely won’t be totally alcohol free.

INGREDIENTS

250 g         butter, unsalted
250 g         semi-sweet chocolate chips (60%cocoa)
4 medium eggs
80 g           sugar
1 tbsp         cinnamon
1 pinch. salt
150 g         ground almonds/ almond flour
2-3 tbsp    Amaretto (optional)

TOOLS YOU WILL NEED

Kitchen scale
Stand or hand mixer
Springform cake pan
Double boiler (a stainless-steel pot or bowl that fits inside a bigger one) or microwave
Fine mesh strainer or flour sifter
Rubber spatula
parchment paper

INSTRUCTIONS

Melt butter and chocolate chips in a double boiler by adding butter and chocolate chips to a heatproof bowl over a saucepan of simmering water. Stir frequently until well combined and completely melted. You can also melt chocolate and butter in the microwave if you wish so. Set aside to cool slightly.

Preheat your oven to 350° F (180°C).

Butter the sides of a 10” inch spring form cake pan. I like to line the bottom with parchment paper. This makes it easier to remove it later since the cake is very moist and crumbly.

Add eggs and sugar to the bowl of a stand mixer (or hand mixer) and beat with the whisking attachment on medium- high speed until they are very fluffy and have tripled in size.

Next you will add your melted butter and chocolate mix into your eggs. Make sure it’s not too hot anymore, aim for body temperature when adding.

Pour them slowly and in a small, controlled stream into the eggs with the mixer on low until fully incorporated. If you’d like to add Amaretto to your cake you can do this now as well.

Add sifted almond flour, cinnamon and salt, by folding it very gently into cake batter. I like to do this with a rubber spatula by hand. Or you can add it on your lowest speed setting of your mixer.

Pour the cake into the buttered cake pan and smooth out the top with a spatula.

Bake for approximately 40 minutes at 350° F (180° C) or until an inserted skewer comes out with a few moist crumbs and the top looks dry.

Let it cool down in the springform completely before removing and transferring to a cake platter. I carefully place a plate on top of the cake, flip it upside down to remove the bottom and the parchment paper and then flip it back over to place it onto a cake platter.

Dust with icing sugar and enjoy!

Tip: Cut this delightful chocolaty dream with a clean hot knife. I like to dip my knife in hot water and wipe off every time I cut a new piece to get nice clean slices.