Flourless Chocolate Almond Cake – a delicious recipe with eggs, unblanched almonds, sugar, hot water, baking cocoa, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
4
Pour into a 6-in. springform pan coated with cooking spay. Place pan on a
5
. Bake at 350u00b0 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.
376
kcal
Calories
22
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs,, 3/4 cup unblanched almonds, 2 tablespoons plus 1/3 cup sugar, divided, 1/4 cup hot water, and more.
Yes, Flourless Chocolate Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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