Flourless Chocolate-Almond Cake

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“This is a cross between a brownie and a chocolate bar, a decadent rich chocolate cake with an amazing texture. This is the ultimate after dinner dessert sprinkled with powdered sugar, drizzled with a chocolate glaze or topped off with a dollup of whipped cream. It can also be made in a 9-inch cake pan instead of a springform pan. This can be made a day ahead but is better served the same day it is made, if you prepare a day ahead, cover and leave at room temperature. You will love this decadent chocolate cake!”

Ingredients Nutrition

  • 1 12 cups blanched slivered almonds
  • 13 cup sugar
  • 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
  • 13 cup sugar
  • 5 egg yolks
  • 5 egg whites
  • 13 cup sugar
  • 1 teaspoon almond extract (can use 1/2 teaspoon more)
  • 12 cup melted butter, cooled
  • 14 teaspoon salt


  1. Set oven to 350 degrees.
  2. Butter a 10-inch springform pan.
  3. Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
  4. Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
  5. Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
  6. Beat in almond extract.
  7. With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
  8. In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
  9. Fold the whites into chocolate batter in three additions.
  10. Transfer to baking pan.
  11. Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
  12. Cool cake completely in pan.
  13. Cut around pan sides with a sharp knife to loosen, then release the sides.

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