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Flourless chocolate almond cake

Made with ground almonds and juicy cherries, this flourless chocolate cake is rich and elegant.



  • 200g dark chocolate
  • 1/2 cup butter
  • 1 cup sugar
  • 6 eggs, yolks and whites separated
  • 1/2 cup prepared coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 orange
  • 2 1/4 cups almond flour
  • 1/2 teaspoon salt
  • 3 cups frozen cherries, thawed
  • 1/2 cup + 3 tablespoons sugar, divided
  • 1/2 teaspoon almond extract (or 2 tablespoons almond liqueur)
  • 1 1/2 cups whipping cream
  • 1/2 cup sour cream, optional
  • 1 teaspoon vanilla extract


  1. Heat your oven to 350ºF and grease a nine-inch springform pan with non-stick cooking spray. Line the bottom of the pan with a round of parchment and set it aside.
  2. In a large glass or ceramic bowl, combine the chocolate and butter and melt together either over a pot of simmering water or in 20-second intervals in the microwave. Whisk in the sugar, egg yolks, coffee, vanilla extract, almond extract, and orange zest. Stir in the almond flour and set aside.
  3. In a separate bowl or the bowl of your stand mixer, whip the egg whites with the salt until stiff peaks form. Whisk about a third of the egg whites into the chocolate batter. Add in another third of the egg whites and, using a spatula, gently fold together until almost combined. Add in the remaining egg whites and fold just until combined.
  4. Gently scrape the batter into the prepared pan and bake for 35 to 40 minutes or until puffy and the edges are set. The cake will still have a bit of wobble in the center and will sink slightly as it cools but that is what you’re looking for. Set the cake aside to cool completely while you prepare the cherries.
  5. For the cherries, add the cherries to a small pot along with half a cup of sugar. Place over medium heat and bring to a simmer. Cook for 25 to 30 minutes or until the cherries break down slightly and are saucy and jammy. Remove from the heat and stir through the almond extract or almond liqueur. Set aside to cool slightly or completely.
  6. When ready to serve, whip the cream with the sour cream, vanilla extract, and remaining three tablespoons of sugar until medium or firm peaks hold.
  7. Run a knife around the cake to loosen it from the pan and unlatch the collar. Set the cake onto a serving plate or pedestal and top with the cream and cherries.
  8. The cake and cherry mixture can be made up to three days in advance. Cover and store the cake at room temperature and cover and refrigerate the cherries. The whipped cream is best made within an hour or serving. Enjoy! 

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