Chocolate-Almond Sans Rival Cake


Several layers of crispy dacquoise (meringue) and buttercream. Absolutely delicious, gourmet, and gluten-free! Decorate with almonds and raspberries.

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
2 hrs
1 9-inch cake



  • 10 large egg whites

  • 1 teaspoon cream of tartar

  • 1 cup white sugar

  • 1 cup ground almonds

  • ¼ cup Dutch-processed unsweetened cocoa powder

Chocolate-Almond Buttercream:

  • 5 large egg yolks

  • 1 cup white sugar

  • ¼ cup water

  • 1 ¼ cups unsalted butter, softened

  • cup melted milk chocolate

  • 1 ½ teaspoons almond extract


  1. Preheat the oven to 325 degrees F (165 degrees C). Line four 9x9-inch cake pans with parchment paper. Butter and flour the sides of the pans thoroughly.

  2. Beat egg whites in a large glass mixing bowl until foamy, about 2 minutes. Sprinkle with cream of tartar. Gradually add sugar, a few tablespoons at a time. Continue mixing until stiff, shiny peaks form, 7 to 10 minutes.

  3. Fold in almonds and cocoa. Divide meringue evenly into the four pans and spread to touch the edges.

  4. Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove meringue from the pans and peel of parchment paper while still hot.

  5. Beat egg yolks on high speed until they double in size and are lemon yellow.

  6. Combine sugar and water in a heavy pan and cook over medium heat, stirring the sides down only, until all the sugar is dissolved and the syrup reaches 235 degrees F/112 degrees C (or thread stage).

  7. With the mixer on high speed, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is at room temperature, about 15 minutes. Beat in the soft, room temperature butter, 1 tablespoon at a time, on high speed. Add melted chocolate and almond extract.

  8. Refrigerate for at least 1 hour. Whip smooth before use.

  9. Assembly: Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides.

Nutrition Facts (per serving)

646 Calories
43g Fat
60g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 646
% Daily Value *
Total Fat 43g 55%
Saturated Fat 21g 107%
Cholesterol 204mg 68%
Sodium 79mg 3%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 12%
Total Sugars 55g
Protein 11g
Calcium 75mg 6%
Iron 2mg 9%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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