Flourless Chocolate Almond Cake with Chocolate Ganache Recipe

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Spread the almonds in a single layer on the prepared pan and bake for 5 to 7 minutes, or until the almonds are lightly colored and fragrant. Set aside to cool. Leave the oven on.

Butter the bottom and sides of a 9×3-inch springform pan and line the bottom with a round of parchment paper cut to fit. Butter the paper.

Dust the pan all over with the fine bread crumbs (or matzo meal); rotate the pan several times to spread evenly, then invert over the sink and tap lightly to shake out any excess crumbs. Set the prepared pan aside.

Place the chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until about 75% melted.

Stir and let the residual heat melt the chocolate until completely smooth. Set aside until tepid.

Place the almonds and ¼ cup of the sugar (reserve remaining ½ cup sugar) in a food processor fitted with a metal chopping blade.

Process until the nuts are finely ground, stopping the machine once or twice to scrape down the sides. The mixture will be a little pasty but should not be the consistency of a nut butter. Set aside the ground nuts.

In the large bowl of an electric mixer, beat the butter until soft. Add ¼ cup of the sugar (reserve the remaining ¼ cup sugar) and beat to mix. Add the egg yolks, one at a time, beating and scraping the sides of the bowl as necessary until smooth.

On low speed, add the chocolate and beat until mixed. Then add the processed almonds and beat, scraping the bowl, until incorporated.

In the clean bowl of the mixer, with clean beaters, beat the egg whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, gradually add the remaining ¼ cup sugar.

Continue to beat until the whites hold stiff peaks when the beaters are raised. Do not overbeat.

Stir a large spoonful of the whites into the chocolate mixture to lighten it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle more than necessary.

Turn the mixture into the prepared pan. Rotate the pan briskly in order to level the batter.

Bake for 20 minutes at 350 degrees F, then reduce the temperature to 325 degrees F and continue to bake for an additional 50 minutes. The top might crack a bit; that’s okay.

Remove the cake pan from the oven and place it on a rack. Let stand for 50 to 60 minutes until tepid.

Release and remove the sides of the pan (do not cut around the sides with a knife—it will make the rim of the cake messy). Now, let the cake stand until it is completely cool.

The cake will sink a little in the middle as it cools. Use a long, thin, sharp knife and level the top. Brush away any loose crumbs. Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining.

Place 4 strips of the reserved parchment paper (each about 3×12-inch) around the edges of a cake plate. With a large, wide spatula, carefully transfer the cake to the plate; check to be sure that the cake is touching the paper all around.

To make the ganache frosting, heat the cream in a medium saucepan over medium heat until it boils. Add the espresso or coffee powder and whisk to dissolve.

Add the chocolate and remove from the heat. Stir until all the chocolate is all melted and the mixture is smooth.

Let the ganache stand at room temperature, stirring occasionally, for about 15 minutes, or until it begins to thicken.

Pour the ganache slowly over the top of the cake. Using a long, narrow metal spatula, smooth the top and spread the icing so that a little runs down the sides of the cake.

Smooth the sides with the spatula, then remove the parchment liners.