Flourless Chocolate-Orange Almond Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“One of my friend's has celiac disease and cannot eat anything with gluten. Unfortunately for her, this usually means she cannot enjoy a lot of foods, particularly desserts, at gatherings. I made this cake with her in mind for our holiday party. It is rather time-consuming but definately worth it! The cake was rich and decadent and my friends really enjoyed it.”
1hr 40mins

Ingredients Nutrition

  • 1 14 cups whole almonds (about 6-7 oz.)
  • 1 cup sugar, divided
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 12 cup unsweetened cocoa powder
  • 12 cup freshly squeezed orange juice
  • 2 teaspoons fresh grated orange peel
  • 6 large eggs, seperated
  • 1 vanilla bean, split lengthwise (or 1 tsp extract)
  • 14 teaspoon salt


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a