Decadent Orange and Chocolate Almond Cake

Finding the perfect dessert that satisfies both chocolate lovers and those who enjoy fruity flavors can feel like an impossible task. Between family gatherings, potlucks, and those times when you just want to bake something special, it’s tricky to land on a recipe that makes everyone happy.

That’s where this orange and chocolate almond cake comes in: it combines rich chocolate with bright citrus notes, has a wonderfully moist texture thanks to the ground almonds, and best of all, it’s straightforward to make with ingredients you probably already have in your pantry.

What Kind of Almond Flour Should I Use?

For this cake, you’ll want to use blanched almond flour rather than almond meal to get the best texture. Blanched almond flour is made from almonds that have had their skins removed, resulting in a finer, more uniform texture that works beautifully in cakes. While almond meal (which includes the skins) can work in a pinch, it will give your cake a speckled appearance and slightly coarser texture. When shopping, look for packages labeled “super-fine” or “finely ground” almond flour – these will give you the most cake-like results. Just make sure to store your almond flour in the fridge or freezer to keep it fresh, since the natural oils can make it go rancid if left at room temperature for too long.

Options for Substitutions

Let me share some helpful substitution tips for this cake recipe:

• Almond flour: You can swap almond flour with hazelnut flour for an equally nice nutty flavor. If nuts aren’t your thing, regular all-purpose flour works too, but the texture will be different and less moist – reduce the amount to 160 grams if using regular flour.
• Bittersweet chocolate: Feel free to use semi-sweet chocolate instead. For a darker cake, you could even use dark chocolate (70% cocoa). Just keep in mind that using milk chocolate will make the cake much sweeter.
• Orange juice and zest: While fresh is best, you can use store-bought orange juice in a pinch. No oranges? Try blood orange, tangerine, or even lemon juice and zest for a different citrus twist.
• Vanilla bean: No vanilla bean? No worries! Use 2 teaspoons of pure vanilla extract instead.
• Eggs: The eggs are crucial for this recipe’s structure and can’t be substituted – they’re what gives this cake its special texture.

Watch Out for These Mistakes While Baking

The success of this orange and chocolate almond cake heavily depends on how you handle the egg whites – make sure your bowl is completely clean and free from any traces of fat, or your whites won’t whip to proper peaks. Another crucial mistake to avoid is rushing the folding process – gently incorporate the whipped egg whites into the chocolate mixture in three batches, using a figure-eight motion to maintain as much air as possible in the batter. When it comes to the chocolate, avoid overheating it during melting as this can make the cake grainy and bitter – instead, use a double boiler or microwave in short bursts, stirring between intervals until just smooth. For the best orange flavor, grate the zest before juicing the fruit, and avoid the white pith which can add unwanted bitterness to your cake. Finally, resist the urge to open the oven door while baking, as this can cause your cake to sink in the middle – instead, check for doneness by inserting a skewer into the center, which should come out with just a few moist crumbs.

What to Serve With Orange Chocolate Almond Cake?

This rich, chocolatey cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance out its intense flavors. Since the cake already has wonderful orange notes, you might want to serve it with some fresh berries on the side – raspberries or strawberries work particularly well here. For a morning or afternoon treat, try serving it with a cup of strong coffee or espresso, which brings out the chocolate flavors even more. If you’re feeling fancy, you can also add a small glass of dessert wine like Port or Moscato d’Asti, which complement both the citrus and chocolate notes in the cake.

Storage Instructions

Keep Fresh: This orange and chocolate almond cake stays moist and flavorful when kept at room temperature, covered with a cake dome or wrapped in plastic wrap, for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge instead, where it’ll keep for up to 5 days.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll stay good in the freezer for up to 3 months. This is super handy when you need a quick dessert!

Thaw & Serve: When you’re craving a slice, just take it out of the freezer and let it thaw in the fridge overnight, or leave it at room temperature for about 2-3 hours. The cake might even taste better the next day, as the orange and chocolate flavors have time to develop!

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 60-70 g
• Fat: 150-160 g
• Carbohydrates: 220-240 g

Ingredients

• 185 grams almond flour
• 1 cup sugar, split into portions
• 170 grams bittersweet chocolate
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup fresh orange juice
• 2 teaspoons grated orange zest
• 6 large eggs, yolks and whites separated
• 1 vanilla bean, cut open lengthwise
• 1/4 teaspoon salt

Step 1: Prepare the Baking Pan and Ingredients

Preheat your oven to 350°F (175°C).

Prepare a 9-inch springform pan by generously coating the bottom and sides with butter.

In a large bowl, mix 1/4 cup of sugar into the almond flour.

Coarsely chop your chocolate and blend or process it until finely ground, then thoroughly mix it into the almond flour, breaking up any clumps.

Step 2: Create the Cocoa-Orange Mixture

In a separate bowl, whisk together the cocoa powder, orange juice, and orange zest.

Note that the mixture will become very thick.

Set this mixture aside for later use.

Step 3: Combine Vanilla and Egg Yolks

In an electric mixing bowl, scrape the seeds of your vanilla bean using the back of a paring knife and combine them with the egg yolks and 1/2 cup plus 2 tablespoons of sugar.

Beat this mixture with the whisk attachment until it becomes very thick and turns from the yolk color to a very pale white.

Step 4: Incorporate Cocoa Mixture into Egg Yolks

Beat the thick cocoa-orange mixture into the egg yolk mixture until just combined.

Gently fold this combined mixture into the dry almond flour mixture you prepared earlier.

Set it aside.

Step 5: Whip Egg Whites to Stiff Peaks

In a separate clean bowl, using the whisk attachment of an electric mixer, beat the egg whites and a pinch of salt on medium speed.

Once foamy, gradually add the remaining 2 tablespoons of sugar and continue to beat until stiff peaks form.

Step 6: Fold and Bake

Fold the whipped egg whites into the chocolate batter in three additions, being careful to completely incorporate without overmixing.

Transfer the batter to your prepared springform pan.

Bake for about 40 minutes, or until a toothpick comes out clean when tested in the center.

It’s normal for a flourless cake to fall slightly when cooled.

Let it cool completely in the pan before removing it.

Step 7: Decorate and Serve

Once the cake is fully cooled, decorate it with a dusting of powdered sugar and slices of orange, if desired.

Serve and enjoy your delightful flourless chocolate cake!