220 minutes
A rich, flavorful cake with a light, airy texture made from bittersweet chocolate and almond flour.
Unsalted Butter, cut into 12 pieces
tablespoons
Bittersweet Chocolate, chopped
0 oz
teaspoons
Large Eggs, separated
each
Granulated Sugar, divided
cups
cups
Dutch-Processed Cocoa Powder
tablespoons
teaspoons
Confectioners’ Sugar
optional
1. Preheat Oven
Preheat your oven to 325°F and prepare a 9-inch springform pan by spraying it with vegetable oil spray.
2. Melt Butter and Chocolate
In a medium bowl, microwave the unsalted butter and chopped bittersweet chocolate for about 1.5 to 2 minutes, stirring occasionally until the mixture is smooth. Once melted, stir in the vanilla extract.
3. Whip Egg Whites
Using a stand mixer fitted with the whisk attachment, whip the egg whites on medium-low speed until they start to froth. Gradually increase the speed to medium-high and slowly add 99 grams (0.5 cup) of the granulated sugar. Continue whipping until stiff peaks form, which should take about 5 minutes. Transfer the whipped egg whites to a large bowl and set aside.
4. Whip Egg Yolks
In the same stand mixer bowl, whip the egg yolks and the remaining 99 grams (0.5 cup) of granulated sugar on medium-high speed until the mixture becomes pale and thick, which should take around 3 minutes. Add the melted chocolate mixture to the egg yolks and mix on medium speed for about 15 seconds until well combined.
5. Combine Dry Ingredients
Add the almond flour, Dutch-processed cocoa powder, and salt to the chocolate mixture. Mix on low speed until just combined, which should take about 30 seconds. Use a large rubber spatula to ensure the mixture is well blended, scraping down the sides of the bowl as needed.
6. Fold in Egg Whites
To keep the batter airy, mix one-third of the whipped egg whites into the chocolate mixture. This will lighten the batter and make it easier to fold in the remaining egg whites. Gently fold in the rest of the egg whites until no streaks of white remain.
7. Bake the Cake
Pour the batter into the prepared springform pan, smoothing the top with a spatula. Place the pan on a rimmed baking sheet and bake in the preheated oven for 50 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out with only a few moist crumbs attached.
8. Cool the Cake
Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, remove the side of the springform pan and let the cake cool completely, which will take about 2 hours. If desired, dust the top of the cake with confectioners' sugar before serving.
9. Serve
Transfer the cake to a serving platter using an offset spatula, cut into slices, and enjoy.
Add a layer of whipped cream and fresh berries between two thin cake layers or on top of a single layer for a fruitier, lighter dessert.
Drizzle homemade or store-bought salted caramel over the top for a decadent, sweet and salty finish.
Add a shot of espresso or a few teaspoons of instant coffee granules to the batter for a coffee-infused chocolate cake.
Replace the almond meal with hazelnut meal for a different nutty flavor profile that pairs exceptionally well with chocolate.
Serve the cake with a side of raspberry or mixed berry compote. The acidity and sweetness of the berries complement the dense almond chocolate base beautifully.
Cake should be wobbly in the center to ensure a moist interior; avoid overbaking.
Select a dark chocolate with at least 70% cocoa for a rich flavor.
Use room temperature whites with no yolk traces for best volume when whipped.
Fold in egg whites gently with a spatula to keep the cake light and airy.
Use finely ground almond flour and sift if clumpy for a smooth cake texture.
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