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Chocolate almond cake

KitchenAid Chef
Import-Recipe - Chocolate almond cake
Chocolate almond cake

This gooey chocolate cake with a hint of coffee is the perfect indulgent dessert. Use a gluten-free dark chocolate to make recipe completely free from gluten.






180 g

dark chocolate (preferably gluten-free)

180 g


180 g

almond flour

180 g

caster sugar

1/2 tsp

vanilla extract

30 ml (single shot)

espresso, freshly brewed

10 g

cocoa powder


eggs, separated

Step by step

  1. Melt the chocolate and butter over a double boiler (a saucepan with simmering water with a small bowl on top). Stir together.

  2. Remove the bowl from the saucepan and add the almond flour, half of the sugar, vanilla extract, espresso, cocoa powder and egg yolks. Mix together and set aside to cool for a moment.

  3. Pour the egg whites in the bowl of a stand mixer fitted with the Mixer Whisk and beat on speed 10 until foamy. Once foamy, add the rest of the sugar. Whisk until glossy stiff peaks form.

  4. Attach the bowl with the chocolate mixture to a stand mixer fitted with a Paddle Attachement. Add a large scoop of the egg whites to the chocolate mixture and mix on speed 2 to loosen the chocolate mixture up.

  5. Lower to stir speed and add the rest of the egg whites one scoop at a time.

  6. Pour the cake batter in a lined sprinform tin and bake for 30 minutes in a 170°C preheated oven. Let the cake cool in the oven with the door slightly open.