Chocolate Almond Cake | Gluten Free

Chocolate almond cake is so decadent and to-die-for. Intensely chocolatey with a hint of almond flavor, this gluten free cake is wrapped in a layer of raspberry jam and topped with a smooth ganache icing. A must-try recipe for all chocolate lovers! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

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✅ CHOCOLATE ALMOND CAKE INGREDIENTS

CAKE
6 eggs large, room temperature, separated
¾ cup sugar divided
⅛ teaspoon salt
1 teaspoon lemon juice
7 ounces semisweet chocolate best quality, chopped
6 ounces unsalted butter room temperature, plus more for pan
⅛ teaspoon almond extract
2 cups almond flour 7 ounces
½ teaspoon baking soda
4 tablespoons seedless raspberry jam optional
1 tablespoon water

GANACHE ICING
¾ cup heavy cream
8 ounces semisweet chocolate best quality, finely chopped
1 teaspoon instant coffee powder
1 tablespoon honey

OPTIONAL
Cocoa powder for dusting cake pan
Chopped Almonds decoration
Fresh Raspberries decoration
Extra Baking Chocolate (White and Dark) for chocolate curls

✅ TIMESTAMPS
0:00 Introduction
1:07 Whip the egg whites with sugar until stiff peaks form. I love my KitchenAid stand mixer for this.
2:00 Melt chocolate with butter.
2:30 Whip egg yolks until thick, pale and stable. Stir in the melted chocolate-butter mixture.
3:06 Add almond flour in 3 batches, adding just enough whipped egg whites to soften batter.
3:50 Carefully fold in remaining egg whites into the batter.
4:50 Transfer batter to springform pan and bake.
5:25 Make jam syrup and chocolate ganache.
6:23 Level off the cake on the top using a sharp long knife. Invert it and place on a cake plate. A nice cake lifter comes in handy for this.
7:19 Spread jam syrup and followed by ganache icing. An offset spatula is useful for this.
8:32 Decorate with chopped almonds, fresh raspberries and chocolate curls.

The full blog post and recipe has detailed explanation, lots of tips & tricks and more.
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