Martha Stewart Chocolate Almond Flourless Cake

This martha stewart chocolate almond flourless cake recipe is a rich and decadent flourless dessert, which is made with bittersweet chocolate and almond flour. It’s a classic, foolproof recipe, ready in about 2 hours 40 minutes.

Martha Stewart Chocolate Almond Flourless Cake Ingredients

Whipped Crème Fraîche:

• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup confectioners’ sugar
• 4 ounces crème fraîche, loosened

Cake:

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 cup granulated sugar
• 6 large eggs, separated and room temperature
• 6 ounces bittersweet chocolate, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1 1/2 cups almond flour or finely ground almonds
• 3/4 teaspoon kosher salt
• Confectioners’ sugar, for dusting
• Fresh raspberries, optional

How To Make Martha Stewart Chocolate Almond Flourless Cake

1. Make the whipped crème fraîche: Whisk cream, vanilla, and salt until thickened but not at peaks. Add sugar and crème fraîche; whisk to soft peaks. Chill up to 8 hours.
2. Prep the pan: Preheat oven to 350°F. Butter a 9-inch springform pan.
3. Cream butter and sugar: Beat butter with 3/4 cup sugar until pale and fluffy, 2–3 minutes.
4. Add yolks and chocolate: Beat in egg yolks one at a time, then add melted chocolate and vanilla.
5. Add almond flour: Mix in almond flour and salt until combined.
6. Beat egg whites: Whip egg whites to soft peaks, then slowly add remaining 1/4 cup sugar. Beat to stiff peaks.
7. Fold meringue: Stir in one-third of whites, then gently fold in remaining whites.
8. Bake the cake: Spread batter into pan and bake 30–35 minutes, until edges are set but center is slightly wobbly.
9. Cool completely: Cool on a wire rack for about 2 hours. Remove springform ring and transfer to a serving plate.
10. Serve: Dust with confectioners’ sugar and serve with whipped crème fraîche and raspberries.

Recipe Tips

• How to keep flourless cake moist: Don’t overbake—center should remain slightly soft.
• Can I use semisweet chocolate instead of bittersweet? Yes, but sweetness will increase.
• Why did my cake collapse? Flourless cakes naturally fall as they cool; this is normal.
• How to get clean slices: Chill 20 minutes and use a warm knife.
• Can I replace almond flour? Finely ground hazelnuts work well.

What to Serve With Chocolate Almond Flourless Cake

• Whipped crème fraîche
• Fresh raspberries or strawberries
• Espresso or strong coffee
• Vanilla ice cream

How To Store Chocolate Almond Flourless Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze slices up to 2 months. Thaw in the refrigerator.

Chocolate Almond Flourless Cake Nutrition Facts

• Calories: ~430
• Carbs: ~30g
• Protein: ~8g
• Fat: ~32g
• Sugar: ~24g

Nutrition information is estimated and may vary.

FAQs

Can I make this cake ahead of time?
Yes, it tastes even better the next day after chilling.

Do I need a springform pan?
Yes, for easy release without breaking the delicate cake.

Why is my cake grainy?
Chocolate may have overheated—melt gently next time.

Can I omit the crème fraîche topping?
Yes, serve with whipped cream or alone.

Try More Recipes:

• Martha Stewart Chiffon Cake With Strawberries
• Martha Stewart Chiffon Cake
• Martha Stewart Cherry Streusel Coffee Cake