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Chocolate Almond Cake with Orange Zest Recipe


This is a yummy cake with no flour. It's made with almonds and chocolate. We add orange zest for a fresh taste. It's a special dessert that's a bit fancy. You bake it and then eat it with whipped cream.


100 g Almonds
150 g Unsalted Butter
200 g Semisweet Chocolate
2 Tbsp Dutch-processed Cocoa Powder
4 Large Eggs
100 g Granulated Sugar
1 Tbsp Orange Zest
Whipped Cream, To Serve


Preheat the oven to 160°C (320°F). Grease a 23cm cake tin with butter and line the base with parchment paper. Grease the paper and dust the tin with cocoa powder.
Spread the almonds on a baking sheet and toast in the oven for 15-20 minutes until golden. Allow to cool completely.
Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until soft peaks form. Gradually add 50 g of granulated sugar and continue beating until stiff and glossy.
Melt the butter and chocolate together in a bowl over simmering water or in the microwave in short bursts, stirring until smooth. Whisk in the cocoa powder and orange zest, then set aside to cool slightly.
Whisk the egg yolks with the remaining 50 g of granulated sugar until thick and pale. Stir in the chocolate mixture until well combined.
Pulse the cooled almonds in a food processor until finely ground but not oily. Fold the ground almonds into the chocolate mixture.
Gently fold in a third of the egg whites to lighten the mixture, then carefully fold in the remaining whites, trying not to deflate the mixture too much.
Pour the batter into the prepared cake tin and smooth the top. Bake for 25 minutes or until the cake is set but still slightly wobbly in the center.
Cool the cake in the tin for 20 minutes before removing. It will sink slightly as it cools.
Serve each slice with a dollop of whipped cream and a sprinkle of orange zest.

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