A moist, fudgy chocolate-almond cake with a hint of orange zest for a fresh twist. This gluten-free version is rich, naturally nutty, and perfect with a cup of coffee or after-dinner dessert.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups blanched almonds, finely chopped
- 1 cup granulated sugar
- 6 oz bittersweet chocolate, chopped
- 2 tbsp unsweetened cocoa powder
- 4 large eggs
- 1 tsp orange zest
- Powdered sugar, for dusting
Directions
- Preheat the oven to 325°F. Grease and line a 9-inch round cake pan with parchment paper.
- In a heatproof bowl over simmering water, melt the butter and chocolate together until smooth. Remove from heat and let cool slightly.
- Stir in the sugar, cocoa powder, and orange zest until fully combined.
- Fold in the chopped almonds.
- Add eggs one at a time, stirring gently after each until incorporated. The batter will be thick and slightly sticky.
- Pour the batter into the prepared pan and smooth the surface.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before removing. Dust with powdered sugar before serving.
