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Bon Appétit

Bittersweet Chocolate and Almond Cake

By Michel Depardon

4.7

(28)

This almost flourless cake is easy to prepare.

Recipe information

  • Yield

    Serve 10 to 12

Ingredients

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup (2 sticks) unsalted butter
3/4 cup slivered almonds, toasted
3 tablespoons cake flour
1/4 teaspoon salt
5 large eggs
1 1/3 cups sugar
1 teaspoon vanilla extract
1 1/2 cups chilled whipping cream

Preparation

  1. Step 1

    Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.

    Step 2

    Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.

    Step 3

    Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.

    Step 4

    Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.

TagsCakeDessertChocolateAlmondNutBakingFood ProcessorElectric MixerBon Appétit
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