Chocolate and Almond Cake

If you are still having trouble finding baking flour or are worried about your stock, this chocolate and almond cake is going to save your day! In fact, this cake is completely flourless! Plus, there is no baking powder, and it is completely gluten-free! Perfect for the Easter holiday, when we are allowed to eat more chocolate than usual, right? 😀

In Italy, this cake is commonly known as “Caprese” (coming from Capri). My recipe enhances the chocolaty-ness and nuttiness of this cake. If you are a big fan of dark chocolate, like I am, then this is the cake for you! For the non-chocolate version, check my Limoncello and Almond cake, which is also gluten-free and flourless.

For this cake, I used a spring cake tin of 20cm diameter. I do not recommend using a larger cake pan, otherwise, your cake will be too thin: given the lack of baking powder, the cake will not rise while baking in the oven. It’s important you beat the eggs properly, which will give the right texture to the batter.

I decorated it with some bunnies given the Easter season, but you can create a decoration of your own 🙂

Print Recipe

Chocolate and Almond Cake

Author: Stella Cooking Method: Baking

Difficulty: Easy Prep Time 5 min Cook Time 40 min Total Time 45 mins

Ingredients

Servings

• 3 Eggs
• 140 grams Caster Sugar
• 130 Butter (soften, room temperature)
• 1 Orange Zest (grated)
• 40 grams Cocoa Powder
• 100 grams Dark Chocolate (70%, finely chopped)
• 200 grams Ground Almonds
• 1 shot of Rum (or Grand Marnier)
• Icing Sugar (to decorate)

Instructions

1. Prepare your ingredients so that you can quickly assemble the cake. Grate the orange peel, finely chop the chocolate, cube the butter and prepare your shot of rum.
   
2. Preheat the oven at 200C. Grease your cake tin with butter and line baking parchment on the bottom.
   
3. Separate egg yolks and egg whites into two separate bowls. Add a pinch of salt to the egg whites, and using an electric whisker, beat them until they are stiff.
   
4. Add the sugar, soften butter, and the zest of one orange in a large bowl. Using an electric whisker, work the ingredients until the butter looks clear and fluffy. Add the egg yolks, one at the time, and whisk on medium speed for 2-3 minutes. Add the cocoa powder and the shot of rum, and combine well with the electric whisker.
   
5. Using a spatula, gently incorporate the egg whites previously beaten. Add the chocolate and gently incorporate, using a spatula. Finally, gently incorporate the almonds.
   
6. Pour the cake batter into the cake tin. Using a spoon or spatula, level out the batter. Place in the oven and bake for 40 minutes. Leave to cool for 20 minutes, before removing from the cake tin and transfer it on a plate.
   
7. Decorate with icing sugar. Enjoy it as it is, or with a spoon of vanilla ice cream!