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Chocolate Almond Flour Cake
4.8 from 72 votes

Chocolate Almond Flour Cake

The Chocolate Almond Flour Cake is a rich dessert combining bittersweet chocolate and almond flour to create a dense, moist cake. The batter incorporates melted butter, eggs separated for leavening, and sugar divided for whipped egg whites and yolks, providing structure and lightness. A raspberry coulis offers a fresh, tangy contrast. The cake uses almond flour instead of wheat flour, giving it a tender crumb and nutty undertones.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 14 servings
Calories: 340 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake Ingredients
  • 1/2 cup butter you may substitute unsalted non dairy butter/margarine for parve/dairy free, unsalted
  • 9 ounces bittersweet chocolate (use parve chocolate for dairy free)
  • 1/4 cup milk (or use unsweetened almond milk for dairy free)
  • 1 teaspoon vanilla extract pure
  • 1/4 teaspoon salt
  • 5 large egg at room temperature
  • 3/4 cup granulated sugar divided
  • 1 1/2 cups almond flour (aka blanched almond meal)
  • powdered sugar for dusting
  • avocado oil (or melted butter - for greasing the baking pan)
  • mint leaf for garnish, fresh
Coulis Ingredients
  • 2 1/2 cups raspberries plus more for garnish, fresh
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice fresh

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line the bottom of your cake pan with parchment paper. Grease the parchment paper and inner walls of the pan with avocado oil or melted butter. If using a springform pan (recommended), you may also want to cover the exterior lower half of the pan with a layer of foil to prevent any leakage.
  2. Melt the butter in a saucepan over medium heat. Cut the chocolate into large chunks and add it to the pan. Stir until melted.
  3. Add milk or almond milk, vanilla and salt. Stir until everything is melted together and smooth. Remove from heat. Pour chocolate mixture into a large mixing bowl.
  4. Separate the eggs. Using an electric mixer, beat the egg whites along with ½ cup of the sugar until soft peaks form.
  5. In a separate bowl, beat the egg yolks with the other ¼ cup of the sugar until the mixture turns creamy and light yellow.
  6. Break up any chunks in the blanched almond meal with a fork or your fingers, then fold the almond meal into the melted chocolate mixture.
  7. Fold egg yolk mixture into the batter.
  8. Fold half of the beaten egg whites into the batter, then fold the remaining egg whites until just combined. Mixture should be light and airy from the egg whites. Do not over-mix.
  9. Fill prepared baking pan with chocolate cake batter. Smooth the surface of the cake with a spatula or spoon.
  10. Place in the oven and bake the cake at 350 degrees F for 45 minutes, or until a toothpick inserted into the cake comes out clean. You can check for doneness with a temperature probe; the internal temperature should reach 200 degrees F. Once it is done baking, remove the cake from the oven and let it return to room temperature.
  11. Cake will deflate slightly and the top of the cake will “crackle” as it cools. Release cake from pan when it is fully cooled. If you prefer a cold dessert, chill cake in the refrigerator overnight.
Raspberry Coulis
  1. Combine raspberries, sugar and lemon juice in a food processor and puree ingredients together.
  2. Strain mixture into a bowl through a fine mesh sieve, pressing down on the solid ingredients and agitating the mixture to extract as much syrupy juice as possible.
  3. Dispose of the solids. The syrup is your coulis.Store coulis in a sealed container in the refrigerator.
To Serve
  1. Before serving, garnish your cake with powdered sugar, fresh raspberries, and mint leaves.
  2. Use a long sharp knife to cut the cake. Place each slice on a dessert plate drizzled with raspberry coulis, garnished with fresh raspberries and mint leaves.

Notes

  • Use a springform pan lined with greased parchment for easy cake removal and shape retention.
  • Store the cake in an airtight container in the refrigerator for up to three days; keep coulis separate until serving.
  • For dairy-free or parve versions, substitute non-dairy butter, parve bittersweet chocolate, and unsweetened almond milk.
  • Create Passover-approved powdered sugar by blending sugar and potato starch if not available.

Nutrition Information

Calories 340kcal (17%) Carbohydrates 32g (11%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 85mg (28%) Sodium 71mg (3%) Potassium 166mg (4%) Fiber 4g (16%) Sugar 26g (52%) Vitamin A 320IU (6%) Vitamin C 5.8mg (6%) Calcium 59mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 14 servings

Amount Per Serving

Calories 340

% Daily Value*

Calories 340kcal 17%
Carbohydrates 32g 11%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 85mg 28%
Sodium 71mg 3%
Potassium 166mg 4%
Fiber 4g 16%
Sugar 26g 52%
Vitamin A 320IU 6%
Vitamin C 5.8mg 6%
Calcium 59mg 6%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.