Flourless Almond Chocolate Cake with Orange
This flourless chocolate cake is the perfect decadent treat for your Passover Seder. Or anytime, really.
Almond Flour
Made from finely ground skinless, blanched almonds, almond flour gives this cake a more
fudgy consistency than wheat flour since it’s higher in fat.
(Don’t use almond meal—aka natural almond flour —instead. It’s usually coarser and contains almond skins, lending a gritty texture.)
Almond flour has the bonus of keeping our recipe kosher for Passover.
Dark Chocolate
This cake is all about chocolate, so we opt for a 100% cacao variety which only has one
ingredient, cacao.
A lower percentage, but still dark chocolate, like 70%, works, but it includes other ingredients, cocoa butter, sugar, and in some cases milk solids, so skip that if you’re
avoiding dairy.
Egg Yolks and Whites
We cream the yolks with most of the sugar to provide structure to the cake, and
whip the whites with a touch of sugar to add airiness.
Stirring a bit of the whipped whites into the thick chocolate base helps lighten the
mixture, making it easier to fold in the remaining whites without deflating them.
Pure Almond Extract
“Pure” is the keyword here. It tells you that the extract is made from the oil of bitter
almonds. Almond flavoring, or “imitation” almond extract, on the other hand, is made with synthetic ingredients and tastes more artificial.
Orange Zest
Packed with essential oils, the zest of an orange contributes potent flavor to the cake. A Microplane is the best tool for zesting;
it gives you the finest shavings and easily removes the bright orange part of the peel without any of the bitter white pith below.
Flourless Almond Chocolate Cake with Orange
ACTIVE: 35 min
TOTAL: 3¾ hrs (including cooling time)
TO MAKE AHEAD: Refrigerate for up to 1 day.
EQUIPMENT: 9-inch springform pan, double boiler
Arielle Nir Mamiye, culinary director for the Jewish Food Society, confirmed that this cake
follows guidelines for Passover.
Ingredients
- 12 ounces 100% cacao chocolate, coarsely chopped
- 8 tablespoons (1 stick) plant-based or regular unsalted butter, cut into small pieces
- ⅓ cup grapeseed or safflower oil
- Zest of 1 orange
- 1 tablespoon instant espresso powder
- 1 teaspoon pure almond extract
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 6 large eggs, separated
- ⅔ cup granulated sugar plus ¼ cup, divided
- 1 cup almond flour
How to Prepare Flourless Almond Chocolate Cake with Orange
Step By Step
1. preheat oven to 350°F. Generously coat a 9-inch springform pan with cooking spray.
2. Place chocolate and butter on the top of a double boiler over hot, not boiling water; stir
until melted. Remove the top of the pan from the heat and stir in oil, orange zest, espresso
powder, almond and vanilla extracts, and salt.
3. Whisk egg yolks and ⅔ cup sugar in a large bowl until light and pale, 1 to 2 minutes.
Slowly whisk in the chocolate mixture until smooth. Stir in almond flour.
4. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a hand mixer). Beat the whites on medium-high speed until soft peaks form, about 2 minutes. Reduce speed to medium and slowly add the remaining ¼ cup sugar, 1 tablespoon at a time, then return to medium-high and beat until stiff and glossy, about 1 minute more.
5. Fold one-third of the whites into the batter until blended. Gently fold in the remaining
whites with a flexible spatula, a little at a time, just until blended. Scrape the batter into the prepared pan.
6. Bake until the cake is set around the edges and the top is cracked for 40 to 45 minutes. (The middle may jiggle slightly.) Let cool in the pan on a wire rack for 30 minutes.
Run a thin-bladed knife around the edges, then release the sides of the pan.
Refrigerate the cake until fully cooled, at least 2 hours, before serving.
- SERVES 16: 1 slice each
- Cal 309
- Fat 26g (sat 13g)
- Chol 70mg
- Carbs 19g
- Total sugars 12g (added 12g)
- Protein 7g
- Fiber 4g
- Sodium 139mg
- Potassium 28mg.
I hope You will enjoy this
Flourless Almond Chocolate Cake with Orange
