Flourless Almond-Chocolate Cake

Makes 16
Prep 20 m
Chill 120 m
Bake 30 m



  1. 1 of 5 Coat 9-inch springform pan with nonstick cooking spray.
  2. 2 of 5 Combine chocolate and butter in large glass bowl. Microwave on high power for 1 minute until melted; stir until smooth. If needed, microwave another 30 seconds to 1 minute, then stir. Let cool slightly.
  3. 3 of 5 Meanwhile, heat oven to 375 degrees F. Knead together almond paste and the 3 tablespoons confectioners sugar on flat work surface. Roll out into 8-inch circle.
  4. 4 of 5 Beat granulated sugar into chocolate mixture until smooth, about 1 minute. Add eggs, one at a time, beating after each until blended; beat on high speed until slightly airy, about 2 minutes. Beat in vanilla and salt until blended. Sift the cocoa powder over the top of chocolate mixture; beat on low speed until blended, about 1 minute. Pour half the batter into prepared pan. Carefully fit the almond paste round on top of the batter in the pan. Scrape remaining chocolate batter into pan; spread to cover the round and smooth the top. Gently arrange whole almonds on top of batter.
  5. 5 of 5 Bake in 375 degrees F oven for 30 minutes. Remove the pan to wire rack and let cool to room temperature. Then refrigerate for 2 hours. Remove side of pan. Sprinkle the top with the 1 tablespoon confectioners sugar. Slice and serve.
Nutrition Information for Flourless Almond-Chocolate Cake
Servings Per Recipe: 16
Per Serving: 268 kcal cal., 5 g pro., 92 mg sodium, 2 g fiber, 9 g sat. fat, 19 g Fat, total, 73 mg chol., 24 g carb.
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 07/19/2019