Go Back
–+ servings
two hands on plate of chocolate almond cake with whipped cream and raspberries
Print Recipe
5 from 1 vote

Chocolate Almond Cake with Espresso

A Gluten-free Chocolate Almond Cake that's FULL of intense chocolate flavor! Whipped egg whites create an airy, delicate crumb. Espresso powder, vanilla, and bittersweet chocolate deliver an intense chocolate experience that's not too sweet! Spectacular enough for a special occasion. Simple enough to make with the kids. An elegant, flourless chocolate cake that will leave you scraping the plate clean!
Prep Time15 minutes
Cook Time25 minutes
Cooling Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Almond, Cake, Chocolate
Servings: 12 slices
Calories:
Author: The Subversive Table | Lis Lam

Equipment

  • 9 inch springform pan
  • Hand Mixer

Ingredients

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; adjust to 1 tsp if you'd like less coffee flavor)
  • 1 1/2 cups almond flour (fine ground)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar (add to egg whites)

Cinnamon Whipped Cream:

  • 1 cup whipping cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp ground cinnamon

For serving:

  • 1 pint raspberries

Instructions

  • 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. Scrape into a large mixing bowl and 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 almond flour, salt, and baking powder. 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 24-28 minutes. Do not overbake!
    batter for chocolate espresso almond cake in cake pan
  • Remove cake from the oven. 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!

To serve:

  • Combine heavy cream, powdered sugar, and cinnamon in small bowl. Use a hand mixer (on the highest setting) to whip the cream until soft peaks form.

Video

Notes

*1  If you do not own a springform pan, a regular 9-inch cake pan also works.  Make sure to grease well and line the bottom with parchment paper.  

Nutrition

Serving: 0g