Marcona almonds give this flourless chocolate cake deep flavor and a wonderfully moist texture, while a splash of dark rum enhances the chocolate notes; for a nonalcoholic version, omit the rum. The cake will keep at room temperature for up to 3 days.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Question, I have made this several times and everyone loves it. The last time a little "wet" Has anyone had this problem..Maybe temp too low or not long enough...is timing 25-30 best?Also, I would suggest lining bottom of pan with parchment, then butter that..flips our easily.Ann C
This cake it addictive. The crunch of the almonds with the rich moist chocolate is over the top good. 5 stars!
Love this simple but delicious torte. Have made in ramekins for individual portions; keeps well. Have tried with marconas, regular almonds, and a mix of almonds and macadamias all good, but best with marconas. A little fleur de sel sprinkled on the top is nice too.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?