LIVE
Rating: 4 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

Recipe Summary

Servings:
12
Yield:
1 - 10 inch Bundt cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt chocolate in top of double boiler; set aside.

    Advertisement
  • Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

  • Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Nutrition Facts

350 calories; protein 12.3g; carbohydrates 28.5g; fat 23g; cholesterol 155mg; sodium 58.6mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2003
WELL THIS WENT TOGETHER WELL BUT I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AND I GREASED AND FLOURED IT. THE CAKE TASTES GREAT THOUGH BUT NOW THAT IT IS IN PIECES WE WILL EAT IT WITH ICECREAM AND CHOCOLATE SAUCE IN A BOWL NO PRETTY PIECES HERE. DEFINITELY WILL MAKE THIS AGAIN BUT IN THE "TUBE/ANGEL FOOD" PAN. I ADDED A SPINKLING OF INSTANT COFFEE POWDER TOO FOR A MORE MOCHA TASTE. BARBARA IF YOU HAVE SUGGESTIONS FOR HOW TO GET IT OUT OF THE BUNDT PAN I WOULD APPRECIATE IT CAUSE IT WOULD LOOK PRETTY OUT OF THE DECORATIVE BUNDT PAN. GREAT CAKE WITH A PERFECT SPONGE CAKE TEXTURE. Read More
(61)

Most helpful critical review

Rating: 3 stars
03/30/2013
Well I am a bit surprised that there is no butter but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk chocolate almond meal was very very dry drier than peanut butter consistency. I would put a little more sugar as well Maybe using almond meal/flour ( storebought) caused me to put more than intended. ( as the home ground one would naturally be more fluffier) Read More
(2)
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2003
WELL THIS WENT TOGETHER WELL BUT I WOULDN'T RECOMMEND THE BUNDT PAN BUT A TUBE PAN YOU KNOW AN ANGEL FOOD CAKE PAN WITH THE REMOVABLE BOTTOM CAUSE I COULD NOT GET MINE OUT OF MY BUNDT PAN AND I GREASED AND FLOURED IT. THE CAKE TASTES GREAT THOUGH BUT NOW THAT IT IS IN PIECES WE WILL EAT IT WITH ICECREAM AND CHOCOLATE SAUCE IN A BOWL NO PRETTY PIECES HERE. DEFINITELY WILL MAKE THIS AGAIN BUT IN THE "TUBE/ANGEL FOOD" PAN. I ADDED A SPINKLING OF INSTANT COFFEE POWDER TOO FOR A MORE MOCHA TASTE. BARBARA IF YOU HAVE SUGGESTIONS FOR HOW TO GET IT OUT OF THE BUNDT PAN I WOULD APPRECIATE IT CAUSE IT WOULD LOOK PRETTY OUT OF THE DECORATIVE BUNDT PAN. GREAT CAKE WITH A PERFECT SPONGE CAKE TEXTURE. Read More
(61)
Rating: 4 stars
02/17/2013
I am eating Paleo so I look for flourless things as well no refined sugars. I used unsweetened chocolate and 3/4 cup of honey instead of sugar. I baked it for the hour but I think that was too long for it was started to burn on the bottom. Although it says cook for 1 hour or until cake springs back....I didn't think I needed to check it 15 minutes before. So it was overcooked and a bit dry. According the review before mine...they had problems using a Bundt Pan. For me it fell right out. Considering this cake had very little fat....just no stick spray on my Bundt pan worked great. I'd like to try this recipe again and see how fares with less cooking time. Read More
(22)
Rating: 3 stars
03/29/2013
Well I am a bit surprised that there is no butter but I guess the oil was supposed to come from almonds. It is kinda dry and it was not easy to fold the egg whites in as the egg yolk chocolate almond meal was very very dry drier than peanut butter consistency. I would put a little more sugar as well Maybe using almond meal/flour ( storebought) caused me to put more than intended. ( as the home ground one would naturally be more fluffier) Read More
(2)
Advertisement
Rating: 4 stars
04/11/2017
Wanted something a bit zippier but this was a good recipe for inspiration. (1) I used 8 eggs (room temperature) instead of 10 and did not separate; beat for 15 minutes with 1-1/2 cups sugar. (2) Instead of almond used 1 cup cake meal with 2 tablespoons tapioca starch/flour. (3) Rather than making a chocolate cake poured 3/4 batter into very well greased and floured (used cocoa powder) bundt pan then added melted chocolate to remaining batter and swirled (though recipe works same if you want it chocolate). (4) Baked for exactly 50 minutes cooled for 10 than inverted onto cake plate. (5) Cooled fully then can either use powdered sugar or as I did add a ganache topping. Made twice and nothing but rave reviews! Keeps well out in air tight container for a few days so you can make a day (or two) in advance and it holds up. Read More
Rating: 4 stars
04/22/2019
My daughter wants this again soon. The yolk/chocolate/almond mixture was like peanut butter which made me feel like the fold was more of a stir but it worked out with a nice rise and texture. I will definitely grease and flour the pan before baking the next time. Because the cake stuck to the pan I broke up the cake and layered it with fresh whipped cream and berries in a glass bowl. This was still a pretty presentation and enjoyed by all. Read More