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Chocolate & Almond Cake

A community recipe by SophieSophieSophie

Not tested or verified by Nigella.com

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Introduction

Borrowed from a friend's Austrian mother-in-law, this is the most convincing gluten free cake I have ever come accross.

Ingredients

Serves: 12

Metric Cups

5 eggs
200 grams butter
200 grams sugar
200 grams plain chocolate
200 grams ground almonds

5 eggs
7 ounces butter
7 ounces sugar
7 ounces plain chocolate
7 ounces almond meal

Method

Chocolate & Almond Cake is a community recipe submitted by SophieSophieSophie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.

Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.

Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.

Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.

Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.

Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.

Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.

Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.

Additional Information

12 - its very rich!

Tell us what you think

What 9 Others have said

This cake is a hit with our family. My husband is the baker and he got 10/10 for this cake. It is RICH a small piece goes a long way but boy is it delicious.

Posted by Shehana-P on 23rd June 2024
Hi Everyone, I cooked this for a friend's birthday! I doubled the recipe and made it into a three tier cake with buttercream in between each layer and Chocolate ganache on top! Some people said it was the nicest cake they'd ever had! http://allrecipes.co.uk/recipe/4871/chocolate-ganache.aspx http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918

Posted by PollyPantry on 15th April 2016
I used coconut oil instead oft butter. And 250 grounded almonds. It was the perfect chocolate cake with a hint of coco. Crispy outside and moist inside. Also I choose 165° and one hour baking time.

Posted by DaisyDott on 1st March 2015
Gorgeous cake and massive success with everyone. Used 70% Lindt chocolate and sea salt butter; also added 1 tsp vanilla essence and a tbsp instant coffee. 1-2 tbsp raw cocoa powder for ultra intense chocolatiness. Works well with a 22 cm tin; 24 also OK but had to reduce baking time by 5 min to keep the cake fudgy.

Posted by Isalalala on 22nd November 2014
So tasty but I has serious issues with it burning at the edges and not quite cooked in the middle at the recommended temperature and time. Second time around I baked it at 155-160 for nearer an hour with much better results. Anyone else had that issue?

Posted by Eatonet on 12th October 2014
This was a beautiful cake. Expensive to make but easy to prepare. I used 70% dark chocolate and it was wonderful. Very moist and great for my relatives that don't eat gluten. I will make again. I served it with double cream and cherries - but it is nice on its own.

Posted by amylou2712 on 27th July 2014
I am wheat and dairy intolerant, so thank you for this amazing recipe. I feel as though I am not missing out on anything at all and feel sometimes as though i dont want to share ANY of it.

Posted by pinkmama on 28th March 2014
There is no tin size? What am I supposed to bake it in please?

Posted by Sethan on 27th February 2014
simply a beautiful cake ! Made it for a gluten intolerant niece but am making it again this week for my son's birthday as everybody thought it was delicious and rich !

Posted by Dorielle on 23rd August 2013