Almost-Flourless Chocolate Almond Cake
This almost-flourless chocolate almond cake is a twist on a classic egg-based Hungarian torte, with grated chocolate throughout and raspberry jam for extra love.
Ingredients
- 8 large eggs separated
- 1 cup granulated sugar
- 1 cup almond meal or almond flour
- 2 TB breadcrumbs
- 1 TB all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup chocolate chips or a chocolate bar, ground
- 2 cups whipping cream
- ½ cup confectioner's sugar
- 1 cup seedless raspberry jam
Instructions
- Preheat the oven to 350F. Grease and add parchment to 3, 8" round cake pans
- In the bowl of your mixer using the whisk attachment, beat the whites until stiff. Transfer to another bowl and set aside.
- Back in the mixer bowl, beat the egg yolks and sugar until thick and pale yellow. Add the vanilla and baking powder. Slowly add the almond meal, flour and breadcrumbs, and beat until just incorporated. Add the chocolate.
- Gently fold the beaten egg whites into the sugar/flour/chocolate mixture. Divide the batter into the three cake pans.
- Bake for 25-30 minutes until a tester comes out clean. Let cool in the pans for about 5 minutes and invert onto cooling racks to finish cooling.
- Just before you’re ready to assemble, beat the whipped cream and confectioner’s sugar until stiff peaks form (but not so much as to make it butter!).
- To assemble: Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Place a cake layer top side up on the plate. Warm the jam in the microwave just enough to loosen it (30 seconds works for me). Using an offset spatula spread about 1/3 cup of the whipped cream in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Drizzle with about 3 TB of the warm jam and spread around. Lay the second cake layer on top, stacking it as straight as possible. Repeat the filling process. Place a third cake layer on top. Spread remaining whipped cream over the entire cake. It’s not supposed to be perfectly smooth, so don’t worry about that. Drizzle with remaining jam.
- Store in the refrigerator. These cake layers also freeze extremely well in case you needed to make it ahead.