The best kind of dessert: intense, dark chocolate, espresso-laced cake, soft clouds of cinnamon whipped cream, fresh berries. Chocolate Espresso Almond Cake for the win!
I usually don’t like dessert. But I really, really love this cake.
It’s the combination that makes this a winner: Espresso. Almond flour. Bittersweet chocolate. A gentle dollop of cinnamon-speckled whipped cream. A sprinkle of berries to keep things light and fresh.
Spectacular enough for a special occasion. Simple enough to make with the kids. Each forkful will taste so good, you’ll want to scrape the plate clean. I promise!
First, let’s talk about the Chocolate Espresso Almond Cake.
Melted chocolate chips, rather than cocoa powder, keeps things somewhat fudgy and pudding-like in the center. When baked correctly, the crust will be tender and crisp with a middle that’s just a little bit gooey.
The espresso powder also provides the right amount of bitter assertiveness. Full disclosure: I like bitter. So does chocolate. A hint of bitterness here keeps things interesting and complex.
Almond flour makes this cake naturally gluten-free. Almond flour also provides savory heft and depth to the cake. But there’s a balance. To combat the rather dense batter, stiffly beaten egg whites are added. Now we have an elegantly airy cake!
Dark and broody, assertive and intense. Yes, this is my kind of cake.
Now, it’s time to discuss the Cinnamon Whipped Cream.
You might be inclined to skip it. Isn’t cake enough? But my polite recommendation to you is — DO NOT BE TEMPTED TO SKIP THIS STEP!!
The intensity of this cake begs to be accompanied by soft swirls of lightly sweetened whipped cream. Plus, the spicy-sweet cinnamon keeps things lively and peppy. So good together!
Dolloped on top of a slice of cake and sprinkled with a handful of fresh raspberries, this combination will make dessert feel truly special.
How to Make Chocolate Espresso Almond Cake:
Melt chocolate chips and butter. (In microwave or over a water bath, your choice.)
Whisk in egg yolks, vanilla, and instant espresso powder.
Switch to a spatula and mix in almond flour, baking powder, and salt.
In a separate bowl, beat egg whites and sugar until stiff peaks form.
Gently fold egg whites into the batter until no streaks remain. It’s ok if there’s a few lumps here and there.
Smooth into a 9 inch springform pan. Bake until puffed around the edges and the center is jiggly. Enjoy!
Chocolate Espresso Almond Cake
- 9 inch springform pan
- Hand Mixer
Chocolate Almond Espresso Cake:
- 2 cups semi-sweet or bittersweet chocolate chips
- 1/2 cup butter (unsalted)
- 4 large eggs (separated)
- 1 Tbsp vanilla extract
- 1 Tbsp instant espresso powder (instant coffee powder also works)
- 1 1/2 cups almond flour (fine ground)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
Cinnamon Whipped Cream:
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1 pint raspberries
For the Chocolate Espresso Almond Cake:
- Preheat oven to 350F/175C. Grease a 9 inch springform pan and line the bottom with parchment paper.
- Melt butter and chocolate chips. Melt butter and chocolate chips in a microwave proof bowl in 30 second bursts. Whisk until smooth. (Alternately, you can combine both butter and chocolate chips over a simmering water bath and whisk until smooth.)
- Add additional ingredients. Add egg yolks, vanilla, and espresso powder. Whisk well. Switch to a spatula and add flour, salt, and baking soda. Mix until somewhat smooth (the batter will look rough) and no streaks remain.
- Beat egg whites and sugar. In a separate bowl, use a hand mixer (on the highest setting) to beat the egg whites until frothy. Add half of the sugar and continue beating. Add the rest of the sugar, bit by bit, until stiff peaks form, about 6-8 minutes.
- Add egg whites to chocolate batter. Using a stiff spatula, add egg whites to the chocolate batter. Fold in egg whites gently, so as not to lose any air bubbles. Keep folding until no streaks remain. It's okay if there are a few lumps here and there.
- Transfer batter to the cake pan and smooth the top. Bake until the edges are puffed but the center is jiggly when you gently shake the pan, about 22-28 minutes. Do not overbake!
- Remove cake from the oven. Let cool for 10 minutes. Slide a knife all around the edge of the cake and release from the springform pan. Serve immediately or at room temperature with a dollop of the Cinnamon Whipped Cream and a sprinkle of raspberries. Enjoy!
For the Cinnamon Whipped Cream:
- Combine all ingredients in small bowl. Use a hand mixer (on the highest setting) to whip the cream until soft peaks form.