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Almond Chocolate Cake

Karina Kari
A moist and fluffy gluten-free chocolate cake made with almond flour, topped with whipped ganache and crunchy nut praline.
High in protein and fiber, this indulgent yet nutritious cake is perfect for dessert, snack, or special occasions.
Easy to bake, it’s an everyday-friendly treat that satisfies chocolate cravings while keeping refined sugar minimal.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine European-Inspired, Gluten-Free,
Servings 12

Equipment

  • 1 electric mixer (for eggs and ganache)
  • 1 stand or hand mixer
  • 1 25cm / 10in round baking pan
  • 1 silicone spatula
  • 1 small saucepan (for cream and sugar)
  • 1 heatproof bowl (for melting chocolate)
  • 1 silicone mat or parchment paper
  • 1 knife (for chopping praline)
  • 1 whisk

Ingredients
  

For the Chocolate Almond Cake:

  • 6 large eggs at room temperature
  • 1 tsp salt
  • 250 g icing sugar
  • 150 g unsalted butter softened
  • 300 g almond flour
  • 50 g unsweetened cocoa powder

For the Whipped Ganache:

  • 200 g dark chocolate 65% cacao recommended
  • 200 g heavy cream 30–35% fat
  • 50 g granulated sugar

For the Nut Praline:

  • 100 g granulated sugar
  • 100 g nuts hazelnuts, almonds, or peeled pistachios

Instructions
 

  • Prepare the Oven and Pan: Begin by preheating your oven to 170°C (340°F) to ensure it reaches an even temperature by the time the batter is ready.
    Grease a 25cm (10-inch) round baking pan thoroughly with butter, making sure to cover every corner.
    For extra insurance against sticking, cut a circle of parchment paper to fit the base and press it gently onto the buttered surface.
    Set the pan aside.
  • Whip the Eggs and Sugar: In a large mixing bowl, combine 6 room-temperature eggs, 250 g of icing sugar, and 1 tsp of salt.
    Using an electric mixer on medium-high speed, beat the mixture until it becomes pale, light, and fluffy.
    You’ll know it’s ready when you lift the whisk and the batter forms soft peaks that hold their shape for a few seconds before slowly sinking.
    This step incorporates air, creating a delicate, airy cake texture.
  • Incorporate the Butter: Take 150 g of softened butter and add it gradually, one tablespoon at a time, into the whipped eggs and sugar while keeping the mixer on low speed.
    Pause after each addition to make sure the butter is fully incorporated before adding the next.
    This ensures a smooth, homogenous batter without deflating the air you’ve just whipped in.
  • Fold in Almond Flour and Cocoa: In a separate bowl, mix 300 g almond flour with 50 g unsweetened cocoa powder.
    Gently fold half of this dry mixture into the egg-butter mixture using a spatula.
    Use slow, deliberate folding motions to retain the air bubbles in the batter.
    Once combined, fold in the second half of the flour-cocoa mixture.
    The batter should be thick, glossy, and airy.
  • Pour and Smooth the Batter: Carefully pour the prepared batter into the lined and greased pan.
    Use a spatula to gently smooth the top without deflating it.
    The batter should fill the pan evenly.
    Tap the pan lightly on the countertop to release any large air bubbles that may have formed during mixing.
  • Bake the Chocolate Almond Cake: Place the pan in the center of the preheated oven and bake for 30–40 minutes.
    Begin checking at the 30-minute mark by inserting a toothpick or thin knife into the center.
    If it comes out clean or with a few crumbs, the cake is done.
    The top should be set but not dry.
    Remove the cake from the oven and allow it to cool completely in the pan before adding ganache.
  • Heat Cream and Sugar for Ganache: While the cake is cooling, prepare the ganache.
    Pour 200 g of heavy cream and 50 g of granulated sugar into a small saucepan.
    Heat over medium heat until the cream begins to steam gently.
    Stir constantly to dissolve the sugar fully.
    Avoid bringing the mixture to a rolling boil; the goal is a warm, sweetened cream ready to combine with chocolate.
  • Melt the Chocolate: Place 200 g of dark chocolate in a heatproof bowl.
    Melt either in the microwave in 30-second intervals, stirring in between, or over a bain-marie with simmering water.
    Make sure the bottom of the bowl does not touch the water.
    Once melted, remove from heat and allow it to cool slightly if it is too hot to prevent the ganache from breaking.
  • Combine Cream and Chocolate: Pour the warm cream mixture over the melted chocolate in a slow, steady stream.
    Using a spatula, stir gently in small circular motions, starting from the center and moving outward.
    As the mixture begins to come together, continue stirring until it is smooth, glossy, and fully incorporated.
    Scrape the sides of the bowl to ensure no streaks remain.
  • Cool and Whip the Ganache: Allow the ganache to cool at room temperature until it reaches a thicker, fudge-like consistency.
    Stir occasionally to cool evenly.
    Once it has cooled, transfer it to a mixing bowl and whip on high speed with an electric mixer until fluffy and aerated.
    If using a stand mixer, pause occasionally to scrape down the sides.
    The ganache should be creamy, light, and ready to spread.
  • Spread Ganache on Cake: Once the cake is completely cooled, spread the whipped ganache evenly over the top using a spatula.
    Work quickly while it’s soft to avoid it setting too hard.
    If the ganache becomes too firm, lightly whip it again on low speed until it regains a spreadable consistency.
  • Prepare the Nut Praline: To make the praline, sprinkle a thin layer of 100 g granulated sugar in a clean, light-colored pan over medium heat.
    Watch closely as the sugar begins to melt around the edges.
    Gradually add more sugar in thin layers over unmelted parts, carefully tilting the pan to mix.
    Avoid using utensils to stir, as this may cause crystallization.
    Once the sugar turns golden, add 100 g of nuts (hazelnuts, almonds, or pistachios) and stir quickly to coat.
  • Cool and Chop Praline: Pour the caramelized nuts onto a silicone mat, parchment paper, or greased surface.
    Allow it to cool completely and harden.
    Once firm, chop into small pieces or pulse in a food processor.
    Sprinkle the nut praline generously over the ganache just before serving for a crunchy, caramelized finish.
  • Serve and Enjoy: Slice the cake with a sharp knife, wiping the blade clean between cuts for neat pieces.
    Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
    Each bite delivers a moist, nutty cake, rich chocolate ganache, and crunchy praline for a perfectly balanced gluten-free dessert.

Notes

  • Use room-temperature eggs for maximum volume in the cake batter. Cold eggs will prevent the batter from achieving a light, airy texture.
  • Folding in the almond flour and cocoa gently is crucial. Overmixing will deflate the batter and result in a denser cake.
  • When making the ganache, monitor the cream temperature carefully. It should be warm, not boiling, to prevent the chocolate from seizing.
  • Caramel for the nut praline can burn quickly. Use a light-colored pan and keep a close eye on the sugar as it melts.
  • Slice the cake with a sharp, warm knife to achieve clean pieces, especially if serving for special occasions.
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