Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Flourless Chocolate-Almond Cake 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 21, 2020 Rate PRINT Share Prep Time: 30 mins Total Time: 3 hrs 5 mins Yield: 10 to 12 Serves Made with dark chocolate and almond flour, this special occasion-worthy cake is surprisingly light and airy thanks to the addition of egg whites and just happens to be gluten-free. Serve with whipped creme fraiche and a tumble of fresh raspberries. Cook Mode (Keep screen awake) Ingredients Whipped Creme Fraiche 1 ½ cups heavy cream ½ teaspoon pure vanilla extract ¼ teaspoon kosher salt ¼ cup confectioners' sugar 4 ounces creme fraiche, stirred until loose and smooth Cake 1 stick unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 6 large eggs, room temperature, separated 6 ounces bittersweet chocolate, melted and slightly cooled 2 teaspoons pure vanilla extract 1 ½ cups almond flour or finely ground raw whole almonds ¾ teaspoon kosher salt Confectioners' sugar, for dusting Fresh raspberries, for serving (optional) Directions Whipped Creme Fraiche: Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and creme fraiche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using. Cake: Preheat oven to 350 degrees. Butter a 9-inch springform pan. In a mixer fitted with the paddle attachment, beat butter with 3/4 cup granulated sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to medium-high and beat to soft peaks, about 1 minute. Gradually add remaining 1/4 cup granulated sugar, beating until stiff but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula. Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners' sugar. Cut into wedges; serve with creme fraiche and raspberries. Paola + Murray Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT