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Flourless Chocolate Almond Cake with Rich Chocolate Ganache Recipe

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4.1 from 21 reviews

  • Author: Sara
  • Total Time: 2 hours 0 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Flourless Chocolate Almond Cake with Chocolate Ganache is a rich, dense, and moist dessert that’s naturally gluten-free and perfect for chocolate lovers. Made with ground almonds, high-quality semisweet chocolate, and a luscious coffee-infused ganache, this cake offers a deep chocolate flavor balanced by a tender texture. The cake is baked in a springform pan, then iced with a smooth ganache that gently coats the top and sides, creating an elegant finish perfect for special occasions or indulgent treats.

Ingredients

For the Cake:

  • 1½ cups slivered almonds
  • Handful fine dry breadcrumbs, matzo meal, or gluten-free substitute (for dusting the pan)
  • 6 ounces semisweet chocolate, finely chopped
  • ¾ cup sugar, divided
  • 1½ sticks (6 ounces) unsalted butter, at room temperature, plus more for greasing the pan
  • 6 large eggs, separated (yolks and whites)
  • ⅛ teaspoon salt
  • 1 teaspoon fresh lemon juice

For the Ganache Frosting:

  • ½ cup heavy cream
  • 2 teaspoons instant coffee or espresso powder
  • 8 ounces semisweet chocolate, finely chopped

Instructions

  1. Preheat and toast almonds: Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the slivered almonds in a single layer and toast for 5 to 7 minutes until lightly colored and fragrant. Set aside to cool while leaving the oven on.
  2. Prepare the springform pan: Butter the bottom and sides of a 9×3-inch springform pan, line the bottom with parchment paper, butter the paper, then dust the pan thoroughly with fine breadcrumbs or matzo meal. Invert and tap out excess. Set aside.
  3. Melt the chocolate: Place 6 ounces of semisweet chocolate in a microwave-safe bowl and microwave in 20-second bursts, stirring in between, until about 75% melted. Stir off heat until completely smooth and let it cool to tepid.
  4. Grind almonds: In a food processor, combine the cooled toasted almonds and ¼ cup sugar. Pulse until finely ground but not paste-like, processing about 1 minute. Set aside the ground almonds.
  5. Mix butter, sugar, yolks, chocolate, and almonds: In an electric mixer, beat softened butter until smooth. Add ¼ cup sugar and mix well. Add egg yolks one at a time, mixing and scraping bowl sides until smooth. On low speed, add melted chocolate and mix until incorporated. Add ground almonds and mix until evenly combined.
  6. Beat egg whites: Clean the mixer bowl and beaters. Beat egg whites with salt and lemon juice, starting low and increasing speed gradually. When soft peaks form, slowly add the remaining ¼ cup sugar and continue beating until stiff peaks form. Do not overbeat.
  7. Fold egg whites into batter: Gently fold a large spoonful of egg whites into the chocolate batter first to lighten it. Then fold in remaining whites in three additions carefully to retain airiness without overmixing.
  8. Transfer and bake: Pour batter into prepared pan, spreading evenly. Bake at 350°F for 20 minutes. Reduce heat to 325°F and bake an additional 40 to 50 minutes. Expect a crackly top—this is normal.
  9. Cool the cake: Remove from oven and cool on a rack for 50 to 60 minutes until tepid. Release the pan sides without cutting around the edges to avoid damaging the cake. Let cool completely.
  10. Level and invert the cake: Using a long serrated knife, level the top to approximately 1½ inches height. Brush away crumbs. Place a rack and board on top and invert carefully. Remove pan bottom and parchment lining.
  11. Prepare for icing: Place 4 parchment strips around edges of cake plate to protect it. Transfer the cake onto the plate, ensuring all edges touch the parchment to keep icing off the plate.
  12. Make ganache frosting: Heat heavy cream over medium heat until boiling. Stir in instant coffee or espresso powder to dissolve. Remove from heat, add chopped 8 ounces semisweet chocolate, and stir until melted and smooth. Let ganache sit at room temperature, stirring occasionally, until it thickens slightly, about 15 minutes.
  13. Ice the cake: Pour the ganache slowly over the cake top. Using a long narrow spatula, smooth the top and spread icing down the sides in a thin layer. Smooth sides carefully, then remove the parchment strips.

Notes

  • Use a serrated knife to level the cake to avoid tearing.
  • Do not cut around the sides of the cake while in the pan to maintain a clean edge.
  • Ganache can be flavored with coffee powder to enhance chocolate richness.
  • Make sure to fold the egg whites gently to preserve the air and light texture of the cake.
  • This cake is naturally gluten-free if you use a gluten-free substitute for the breadcrumbs.
  • Allow the ganache to thicken before pouring to achieve a perfect coating.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 2 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/flourless-chocolate-almond-cake-with-rich-chocolate-ganache-recipe/