Fudgy and chocolatey with a slight almond crunch, there’s no one who could resist this simple and beautiful cake!
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 clean. For a super fudgy, truffle-like texture, bake for about 35 minutes. I like to bake it for about 40-45 minutes (it will still be fudgy).
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 egg whites 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 35-45 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.
115 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 🙂
Zeina
December 2, 2018 at 5:09 amHello
How can I make this cale larger? I am having 24 people for dinner and want to serve it on a buffet.
Laura
January 8, 2020 at 2:24 pmMade this with 70% cocoa chocolate and cocoa powder and it was lush and perfectly sweet for me. Made it with 50% chocolate and no cocoa and it was too sweet, maybe best with 25,30 g less sugar. It’s a great recipe!
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! 🙂
Tess
July 23, 2019 at 11:49 amHi, im allergic to almond, would i be able to substitute coconut flour?
Thanks
Shiran
July 30, 2019 at 2:58 amYou can use ground hazelnuts instead.
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!
Janet
September 21, 2019 at 3:30 amLooks delicious will def try.. have you ever tried baking this in individual moulds or cupcake mould? What’s the baking time you think?
Shiran
September 24, 2019 at 4:31 amHi Janet, it’s so fudgy on the inside that I recommend serving it as a large cake (unless serving the individual cakes in the pan).
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.
Kim
February 26, 2021 at 4:34 pmSuch a great recipe! I made this for Valentine’s Day for family and served with strawberry roses & raspberries and everyone loved it. We try to keep low carb, so the only change I made was using Lakanto Monkfruit Golden in place of the sugar and it was fantastic! Usually it’s a 1:1 ratio using it, but since going low carb I prefer things a little less sweet, so I think I started with 1/2 cup and gradually added and tasted until I was happy. I think I ended up using 3/4 cup and it was perfect for us. Will definitely be making this again! 🍫🍰
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.
Zeina
September 25, 2018 at 9:27 amThis cake looks amazing, how do I increase the measurements if I am using a 10” pan, or enough for 15 portions.
Shiran
September 25, 2018 at 10:45 amHi Zeina, use this guide.
Neetika
September 30, 2018 at 11:03 pmHi Shiran, The cake looks beautiful and recipe simple. I just wanted to ask for any suggestions for a topping or accompaniment, keeping the flavours in mind.
Shiran
October 1, 2018 at 7:10 amHi Neetika, you can sprinkle powdered sugar on top, or drizzle the top with salted caramel sauce, but not too much because the cake is already rich.
Marianne
March 29, 2019 at 11:10 amHi, raspberries and softly whipped cream are my family favourites
Neetika
October 7, 2018 at 1:30 pmHi Shiran.. The cake is in the oven right now.. But, I happened to add all of the sugar to the yolks… The end batter came out pretty thick.. Is Dat the way its supposed to be? It’s definitely not rising.. So no cracks.. Looks very dense.. What do u think is going to b the result.. Fingers crossed, am hoping it will still taste nice…
Shiran
October 9, 2018 at 11:20 amHi Neetika, it should still turn out fine. I hope you liked it!
Paula
November 2, 2018 at 12:01 pmThis looks great! I love flourless cakes with a bit of ground almond. Trying ASAP!
Linda George
January 11, 2019 at 5:09 pmMade this today. I was a bit concerned that the chocolate mix seemed a bit gloopy and lumpy but at the third addition of the egg whites it looked just right and the end result was fabulous!!
Alice
February 3, 2019 at 5:51 pmI’ve just made it, it didn’t really look like yours but it was very good. So tasty 🙂
Geri
February 11, 2019 at 4:45 amI have made this cake so many times.. and i am absolutely in love with it! Thanks so much for sharing. If I could give it 50 stars i would.
its so easy to make and yet so delicious and beautiful!
Christine
February 22, 2019 at 5:44 pmHi I’m planing on making this over the weekend, can I use caster sugar also is 75% cocoa solid chocolate ok to use.
Thanks
Shiran
March 5, 2019 at 4:35 amYes you can use them. I usually use 60% chocolate, so the cake is a bit sweeter.
Virginia
March 9, 2019 at 5:13 pmSo simple to make and delicious! I recently gave up gluten and was craving chocolate cake, this exceeded my expectations. Thanks for posting!
Ana
May 18, 2019 at 7:03 amThis is just what I needed. The cake turned out great, I ate 1/4 of it instantly! This recipe definitively goes to my notebook , thank you for sharing!
Mhairi
June 2, 2019 at 7:31 amHi there – could you use coconut oil instead of butter?? If so, same quantity? Thanks a lot
Erlyani
June 27, 2019 at 6:56 amCan I substitute the brandy for something non-alcoholic or do without altogether?
Shiran
July 1, 2019 at 4:13 amYou don’t have to use it, that’s optional.
Janet Kruse
July 23, 2019 at 10:10 amWant to order the almond flour but can’t get it in my cart. Help!
Michelle Thomas
August 31, 2019 at 10:28 pmI made it, and wow I have to say I love it. In fact I loved it so much that I have spoken about it to everyone at my university here in Gilbert. The only question I have is, do you happen to have a nutritional fact chart for it?
Ohad Harel
September 20, 2019 at 11:14 amHey Shiran,
Although we miss you @ Cisco, don’t you dare come back, your blog is awesome!
I’m going to give this recipe a try today, stay tuned 😉
Shiran
September 24, 2019 at 4:27 amThank you! And don’t worry, I wasn’t planning to 🙂
cheryl
September 24, 2019 at 10:42 amquestion-
the recipe states…
1 cup (200 g/7 oz) granulated sugar
1 cup (100 g/3.5 oz) almond flour/ground almonds
??
should it read 1/2 cup (100g/3.5 oz) almond flour?
??
or are they both 1 cup?
thank you, enjoy your day!
Shiran
September 27, 2019 at 2:20 amThey are both 1 cup. The gram measurements are different for each ingredient.
Vanessa
September 27, 2019 at 6:49 amHi Shiran,
my folks don’t like bitter cacao, can I use your ganache recipe, not to frost entirely but to spatter a bit and maybe sprinkle it with some almond crunches and few berries for the looks?
Shiran
October 4, 2019 at 9:20 amYes, you can definitely top it with chocolate ganache and chopped almonds. It will be rich and delicious!
Rouba
September 27, 2019 at 10:50 pmi baked this cake yesterday for my family and they just LOVED it. Served it with fresh unsweetened whipped cream and fresh raspberries. It’s an easy recipe yet it’s so delicious and rich in flavor. Thank you Shiran for sharing it.
Shiran
October 4, 2019 at 9:21 amhank you so much, Rouba!
Shiran
October 4, 2019 at 9:21 amThank you so much, Rouba!
Melissa
October 1, 2019 at 8:09 amHi there
1 cup (100g/3.5 oz) almond flour/ ground almonds – does this mean 100g of almond flour and 100g of ground almonds?
Thanks!
Shiran
October 16, 2019 at 6:52 amHi Melissa, almond flour and ground almonds are the same. you need to use only 100g of it.
Maja Nezic
October 5, 2019 at 6:54 amMade this last night and it was definitely worth it! So delicious and rich! SO DELICIOUS! I really need a chocolate recipe that is dairy free… any suggestions?
Emma
October 30, 2019 at 11:50 pmI made this cake one month ago and have made it another two times since!! It always come out perfect. Such a great recipe, especially when baking for gluten frees. Every time I make it everyone who tastes wants the recipe instantly.
Elizabeth Harris
November 20, 2019 at 3:53 pmI made this cake for the first time today and took it to a friend’s for her birthday. It got raving reviews, and will definitely look forward to making it again. I would only add that I used a 60% chocolate and for my taste, it could have been slightly more intense. Next time I will use an even darker chocolate. I didn’t have any brandy onhand, so used almond extract and vanilla extract, which gave nice undertones. Simple and divine! Thank you!
Rachel
November 29, 2019 at 12:46 amI made it exactly like you said and it came out perfect! The hit of Thanksgiving. I’m going to make it again for our second Thanksgiving party. The raspberries and whip cream put it over the top.
Margie
November 30, 2019 at 10:25 pmProbably the best chocolate torte I’ve ever had. I’ve made it several times now and it has turned out wonderfully every time. All my guests and friends have loved it and asked for the recipe. So simple and delicious! Thank you!
Olivia
December 9, 2019 at 6:41 amHello! This torte looks wonderful! I am wondering when you recommend releasing the springform pan? Is it after the cake cools, or after it’s refrigerated for several hours? Thank you!
Shiran
December 12, 2019 at 4:13 amHi Olivia. Usually I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.
Liz
December 9, 2019 at 12:01 pmDear Shiran,
I just took my cake from the oven and it smells wonderful! When do I release the springform pan?
Thank you, Liz
Shiran
December 12, 2019 at 4:07 amHi Liz. I usually let my cake cool completely before releasing it from the pan. I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.
May
December 18, 2019 at 5:23 amHi, can I put honey in replace for sugar and Coconut oil in replace for butter?
Cynthia
December 18, 2019 at 4:08 pmHi
I was wondering if I can remove the almond flour to make it nut free?
Thanks
Agay
January 11, 2020 at 3:58 amThank you for the recipe Shiran, this one of the best chocolate cake I made!
I used pistachios instead of almonds and added 1 tbsp of cacao and it turned out amazing!
Ester
February 5, 2020 at 6:28 pmBeing a chocolate lover I’m super excited to make this recipe. Also saved it to make for Passover 🙂
Rags
March 28, 2020 at 4:22 pmBest cake ever – moist, not very sweet, super easy to make, flourless – win/win all sides!!
Patrice M Pimentel
April 1, 2020 at 1:58 pmCan I use cocoa powder instead of chunk? All I have is powder, what would need to be added and what would the measurements be?
Shiran
April 6, 2020 at 7:26 amIt’s not possible to replace the chocolate with cocoa powder, sorry!
tari swenson
April 23, 2020 at 5:46 pmI followed the recipe exactly but put it in a 10″ spring form cake pan. I baked it for 30 minutes and it came out beautifully! I checked on it in 25 minutes, not wanting to over bake it….but it was still jiggly in the middle. Thank you, it’s a great recipe.
Colleen
April 27, 2020 at 5:24 pmAbsolutely delicious!!!!
Genia
May 10, 2020 at 3:32 amAbsolutely delicious! Thank you
Kim Reid
June 19, 2020 at 12:08 pmI cooked this for 35 min and it looks runny / gooey in the middle, its cooling now but wondering if this is normal or if I should get started on another one as its undercooked? Thanks!
Shiran
June 29, 2020 at 3:09 amI hope it turned out ok. It’s ok if it’s undercooked in the middle, it should be soft but not comepletely runny.
Annie
July 26, 2020 at 2:21 amThis worked really well for me. I just used chocolate I had in the cupboard which was some dairy milk and some old gold. It was very quick to make. As kids were eating it I swapped vanilla for brandy. Next time I’d probably reduce the sugar a bit and maybe put sea salt flakes on the top. Thanks for excellent recipe
Sophie
August 29, 2020 at 7:28 amThis was to die for. I had to hand whisk as I don’t have an electric one, but was worth it! I added half the juice of an orange and 1/4 approx zest of the orange and it came out fantastically with a side of dollop cream. Highly recommend!
Karen Ashworth
August 29, 2020 at 7:31 amHi there can you confirm are the cup measurements English or American as they are slightly different.
Shiran
August 30, 2020 at 4:05 amHi Karen. 1 cup = 240 ml, 1 tablespoon = 15 ml.
SA
December 31, 2020 at 2:45 amThird time making it (this time for a family new year’s eve party). The instructions are easy to follow and it’s seriously delicious! My family loves it!
Jia
January 3, 2021 at 2:44 amHi there, I just ran out of almond flour and only have all-purpose flour on hand. Would it be possible to substitute it with all-purpose flour? If it is, how much flour would you recommend to use? Looking forward to trying this!
Shiran
January 5, 2021 at 3:32 amIt would work but it would be a different cake 🙂
Tan
January 29, 2021 at 8:30 amHi Shirin,
Dying to try this recipe. M a hardcore chocolate lover 😁.
Want to check, if I can half this recipe to make a smaller cake. Also, don’t have springform pan in small size. Can I use a normal one??
Thanks much.
Shiran
February 1, 2021 at 12:52 pmYou can halve the recipe and use a 6-inch pan. Any cake pan would work, but it’s just easy to remove the cake from the springform pan.
Sonia
February 20, 2021 at 12:26 pmThanks for this amazing recipe. My cake got exactly like your picture! But, I could not wait to cool down for 4 hours….Sorry. I had it warm….
Bri
February 26, 2021 at 9:30 pmHas anyone tried this using vegan butter or oil instead of regular butter? I‘d like to adapt for non-dairy if possible.
SB
April 8, 2021 at 12:19 pmThis was ecstasy- I didn’t expect a flour-free cake to be so delicious. I’ve started to make a few recipes from this blog, but during lockdown am only cooking for my household (5 people), so I’ve taken to halving all the recipes. I forgot to halve the oven time, which meant the first time it came out pretty dry. The second time I did it, I left it in the oven less time and added a whole shot of brandy and it amazing! (I tend to like skinnier, wider cakes than fatter/ taller ones, hence using half the number of ingredients but the same size tin).
Ankita
May 12, 2021 at 3:24 amShould I grind the almonds with the skin on or off? And am I supposed to dry out the almonds in the oven before grinding?
Keya
April 9, 2021 at 9:07 pmI LOVE this cake! I’ve made it 6 times. The only thing I noticed is that I’ve had to triple the bake time. Do you have any idea what that could be? I followed the recipe exactly…
Shiran
April 20, 2021 at 3:21 pmHi Keya, since every oven is different it’s possible that the baking time needs to be longer. Triple the amount of time does seem a bit long, but as long as it works for you and the recipe was successful then great!
Artemis
April 23, 2021 at 5:03 pmDo you think a tsp (or more?) of almond extract would work instead of the brandy? Thanks!
Shiran
May 2, 2021 at 1:40 pmHi Artemis, you can either omit the brandy completely without substituting something else, but if you would like to add almond extract you definitely can!
Sunita
May 12, 2021 at 11:51 amHi Shiran, this recipe was fantastic and my torte was delicious! The whole family loved it 🙂 Only issue I had was mine wasn’t as tall as yours, and the next day after refrigeration it shrunk some more. Any idea what I could have done wrong?
Shiran
May 25, 2021 at 2:16 pmHi Sunita, I used an 8-inch pan for the cake in the photo. Sometimes it’s hard to tell from the pictures how tall the cake actually is. Sometimes the cake will shrink a little bit because it’s soft in the center, and that’s a good thing 🙂
Zoe
June 2, 2021 at 4:09 amHi Shiran,
Just popped the torte in an 8 inch tin…and it’s scarily full!! (Maybe my eggs were a bit too big).
Does the cake gain any height while it’s baking? I’m worried I’ll be making a big mess in my oven 😆
Shiran
June 11, 2021 at 4:59 amHi Zoe, for a single layer of cake it’s usually best to use a 3in deep pan. If that’s what you used, than it should have baked great 🙂
Janet
June 19, 2021 at 10:39 amHi, cake chilling in fridge till tomorrow. Used cold Espresso instead of brandy. Going to serve it with creme fraiche and raspberries.