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Chocolate & Almond Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Borrowed from a friend's Austrian mother-in-law, this is the most convincing gluten free cake I have ever come accross.

Borrowed from a friend's Austrian mother-in-law, this is the most convincing gluten free cake I have ever come accross.

Ingredients

Serves: 12

Metric Cups
  • 5 eggs
  • 200 grams butter
  • 200 grams sugar
  • 200 grams plain chocolate
  • 200 grams ground almonds
  • 5 eggs
  • 7 ounces butter
  • 7 ounces sugar
  • 7 ounces plain chocolate
  • 7 ounces almond meal

Method

Chocolate & Almond Cake is a community recipe submitted by SophieSophieSophie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.
  • Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.
  • Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.
  • Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.
  • Melt the chocolate and butter together, then mix in the almonds. Set aside to cool a little.
  • Seperate 4 of the eggs. Mix 1 whole egg and 4 yolks with the sugar. Blend this with the chocolatey mixture.
  • Beat the 4 remaining egg whites until they are stiff. Using a metal spoon, carefully fold the eggwhites into the chocolatey mixture.
  • Pour into a non-stick spring-form baking tin and bake at 175-180 for 45 mins.
  • Additional Information

    12 - its very rich!

    12 - its very rich!

    Tell us what you think

    What 8 Others have said

    • Hi Everyone, I cooked this for a friend's birthday! I doubled the recipe and made it into a three tier cake with buttercream in between each layer and Chocolate ganache on top! Some people said it was the nicest cake they'd ever had! http://allrecipes.co.uk/recipe/4871/chocolate-ganache.aspx http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918

      Posted by PollyPantry on 15th April 2016
    • I used coconut oil instead oft butter. And 250 grounded almonds. It was the perfect chocolate cake with a hint of coco. Crispy outside and moist inside. Also I choose 165° and one hour baking time.

      Posted by DaisyDott on 1st March 2015
    • Gorgeous cake and massive success with everyone. Used 70% Lindt chocolate and sea salt butter; also added 1 tsp vanilla essence and a tbsp instant coffee. 1-2 tbsp raw cocoa powder for ultra intense chocolatiness. Works well with a 22 cm tin; 24 also OK but had to reduce baking time by 5 min to keep the cake fudgy.

      Posted by Isalalala on 22nd November 2014
    • So tasty but I has serious issues with it burning at the edges and not quite cooked in the middle at the recommended temperature and time. Second time around I baked it at 155-160 for nearer an hour with much better results. Anyone else had that issue?

      Posted by Eatonet on 12th October 2014
    • This was a beautiful cake. Expensive to make but easy to prepare. I used 70% dark chocolate and it was wonderful. Very moist and great for my relatives that don't eat gluten. I will make again. I served it with double cream and cherries - but it is nice on its own.

      Posted by amylou2712 on 27th July 2014
    • I am wheat and dairy intolerant, so thank you for this amazing recipe. I feel as though I am not missing out on anything at all and feel sometimes as though i dont want to share ANY of it.

      Posted by pinkmama on 28th March 2014
    • There is no tin size? What am I supposed to bake it in please?

      Posted by Sethan on 27th February 2014
    • simply a beautiful cake ! Made it for a gluten intolerant niece but am making it again this week for my son's birthday as everybody thought it was delicious and rich !

      Posted by Dorielle on 23rd August 2013
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