Flourless Chocolate-Orange Almond Cake – a delicious recipe with whole almonds, sugar, bittersweet chocolate, cocoa, freshly squeezed orange juice, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
2
Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
3
Whisk cocoa, orange juice and orange peel in small bowl until smooth.
4
In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
5
Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
6
Beat in cocoa mixture. Fold in ground-almond mixture.
7
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.
8
Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
9
Bake cake until tester inserted into center comes out clean, about 40 minutes.
10
Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
1010
kcal
Calories
52
g
Fat
100
g
Carbs
33
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: 1 1/4 cups whole almonds (about 6-7 oz.), 1 cup sugar, divided, 6 ounces bittersweet chocolate, coarsely chopped, 1/2 cup unsweetened cocoa powder, and more.
Yes, Flourless Chocolate-Orange 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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