Fudgy and chocolatey with a slight almond crunch, there’s no one who could resist this simple and beautiful cake!
Today’s cake is my favorite type—incredibly fudgy and insanely chocolaty. And if it’s your type of cake, too, then you have arrived at just the right place.
This moist Italian-style cake is quite dense, but not too dense thanks to the whipped eggs. It also has a very slight crunch from the almonds, which adds some nice texture.
During baking, the cake will rise and the top will crack slightly. Then, while cooling, it will sink and gain additional cracks. Don’t worry—that’s exactly how it should be. It only means it stays moist and fudgy in the center.
For a more intense chocolate flavor, you can add 2-3 tablespoons of cocoa powder to the batter along with the almonds.
Don’t overbake
Pay attention to the cake during baking. You don’t want to bake it fully and dry it out. A toothpick inserted into the center should come out with moist crumbs rather than cleanly. For a super fudgy texture, bake for about 30-35 minutes. If you want it a bit drier, bake for longer.
Making ahead
This cake tastes even better a day after it’s made, so you can (and should) make it a day in advance.
- 7 oz/200 g bittersweet or semisweet chocolate, roughly chopped
- 7 oz/200 g unsalted butter, chopped
- 4 large eggs, separated
- 1½ tablespoons brandy, optional
- 1 cup (200 g/7 oz) granulated sugar
- 1 cup (100 g/3.5 oz) almond flour/ground almonds
- ¼ teaspoon salt
- cocoa powder, for dusting
- Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
- Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
- In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
- In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
- Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
- Pour batter into prepared cake pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
- Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
- Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.
34 Comments
Rosie
August 30, 2016 at 7:07 pmThis is such a great looking cake, the texture looks perfect!
Shiran
August 31, 2016 at 5:50 amThank you, Rosie 🙂
lilly
September 16, 2016 at 1:52 amBeen doing and come up perfect, great recipe. Thank you xx
Shiran
September 19, 2016 at 8:54 amThank you so much Lilly! 🙂
Lily
January 3, 2017 at 9:12 pmLooks delish Shiran! ?.
Should I keep the cake in fridge or at room temperature if I’m making it in advance? Thanks xx
Shiran
January 8, 2017 at 7:18 amHi Lily! This cake should be kept in the fridge.
Lily
January 8, 2017 at 5:13 pmThanks Shiran… made this yesterday and it was so fudgy and rich and yummy! 🙂
Hussein
January 14, 2017 at 1:00 pmHi there, do I use both almond flour and ground almsonds or just one of them? Thanks
Shiran
January 14, 2017 at 4:49 pmAlmond flour and ground almonds are the same thing, just different names for the same product.
Hussein
January 14, 2017 at 8:13 pmThank you so much!
Judy J
January 25, 2017 at 1:27 amCan this be made as cupcakes. I would like to make it for a party but like the convenience of mini cakes.
Shiran
January 25, 2017 at 1:15 pmHi Judy, this cake is super soft and fudgy, so I don’t recommend using this recipe for cupcakes.
Judy J
January 25, 2017 at 5:36 pmThank you for your prompt reply. I promised a friend that the next dessert I brought to our monthly get together would be gf. So I will try this recipe as it sounds so good. I may hold out enough to fill a muffin tin to see the outcome. I will let you know.
Judy J
January 27, 2017 at 6:10 amI made this cake in cupcake pans. It made 24 cupcake size cakes. I made one pan using cupcake liners and one pan without the liners. I sprayed both lightly with Pam Baking spray. The cakes came out tasting wonderful. I baked the lined cakes for 20 minutes which was too long and the unlined for 18 minutes. The cakes without liners were more difficult to get out of the pans and did collapse when handled too much. The cakes in the liners I gently pulled away from the cakes and I didn’t need to be as careful, but they are definitely more delicate than I’m use to. Mine didn’t look as fudgy as your beautiful cake, but still had a wonderful taste. I plan on making this recipe again but in the springform pan and just as soon as I buy some better chocolate. I only had Ghiradelli bittersweet chocolate chips and semi-sweet chips. I just wanted to say thank you so much for sharing this recipe and I’m so sorry for such a long reply.
Carroll
May 21, 2017 at 1:10 pmWaned to let you know I made this for a party this weekend and it was wildly praised by all! I will be keeping this recipe to make again!
Shiran
May 22, 2017 at 8:23 amSo glad to hear that! Thanks Carroll!
Sarah
August 25, 2017 at 3:56 pmHow many servings is this cake? Looks delicious, I want to make it for my birthday and serve with vanilla ice cream and some berries!
Shiran
August 26, 2017 at 2:49 pmHappy birthday Sarah! It’s made in a 8-inch or 9-inch pan, so it depends on the size of the slices. It’s usually enough when I make it for my family, for 10-12 people.
Laura
September 25, 2017 at 10:51 amReally good chocolate cake! Added 2 tbsp. rum as I didn’t have any brandy, 130 g. raw cane sugar (panela) and also added 2 tbsp. cacao nibs (finely ground) and 2 tbsp. pure cacao powder to the chocolate. For my taste, it came out perfectly sweet with a light hint of almonds (I also ground them) and yes, very chocolatey!I would serve it with a raw raspberry sauce. (however, for 10 people I would increase quantities as I hate it when in restaurants they serve a 2 finger-wide chocolate cake!) Will make again, for sure!;)
Shiran
September 26, 2017 at 2:45 amI’m really glad you like it Laura! Thank you!
Helen
October 12, 2017 at 3:02 amDelectable, easy recipe. Thank you for sharing!
Mei
November 3, 2017 at 10:23 pmLooks great! Is it possible to substitute all or some of the eggs in this recipe to cater for guest with an intolerance to eggs?
Shiran
November 4, 2017 at 9:09 amThanks! But unfortunately the eggs are necessary for the success of this recipe.
PC
March 8, 2018 at 12:39 pmHello Shiran ! What a lovely recipe !!! I made it yesterday and whipped some cream to go on the side and we simply lovvvvvved eating it….. even though my cake didn’t crack it was still fudgy. I’m not sure why it didn’t crack though – did I underbeat the yolks or overbeat the whites? Thank you so much for sharing this recipe. I look forward to baking your poppy seed cake next !
Shiran
March 11, 2018 at 1:27 pmThanks, I’m so glad you like it! You probably underbeat the egg white mixture. It should have lots of air incorporated in it, and as a result the cake cracks on top.
PC
March 11, 2018 at 2:18 pmThanks a lot for the prompt response! Will take your advice on the egg whites when I make the torte again !
Kristina
March 18, 2018 at 1:54 pmHi Shiran! Could I replace the almonds with ground hazelnuts OR keep the ground almonds and add roughly chopped rosted hazelnuts? Thank you in advance!
Shiran
March 19, 2018 at 2:15 pmYes Kristina, if you have ground hazelnuts, that should work, or you can use half hazelnuts, and half almonds. Enjoy!
Alice
March 26, 2018 at 2:01 pmHi! Looks like a fab recipe! I’d like to make it a few days in advance. Do you recommend holding it in the fridge or freezing and thawing?
Shiran
March 27, 2018 at 11:23 amHi Alice, if it’s more than a couple of days, I suggest freezing it so it stays fresh, and then thaw it in the fridge a night before. Wrap it tight with plastic wrap before freezing.
Annie MacFarlane
May 9, 2018 at 3:55 pmHi. Have you ever made the recipe x1.5? If so, do you know baking time and temperature? Thanks
Shiran
May 11, 2018 at 7:36 amIt depends whether you make a bigger cake or want a taller cake using the same pan size (which I don’t recommend). The baking time will be slightly different depending on the size of the cake, but I don’t have exact baking times since haven’t tried it.
Pauling
May 12, 2018 at 2:26 amHi. I’d like to substitute the butter with olive oil as I personally don’t like the taste butter. Would like to know if such substitution is ok. If so, what’s the suggested ratio/amount to be used. Thank you!
Shiran
May 13, 2018 at 4:29 amHi Pauling, I don’t recommend replacing the butter with olive oil, because the butter gives a wonderful flavor and texture to the cake. Too much olive oil will affect the flavor.