Flourless Chocolate & Almond Cake with Orange Ganache

I know it’s January and indulgent an recipe is kind of going against the grain but as I stare out the window at freezing lashing rain and gale force winds, I just want the comfort and endorphin release of this cake! I LOVE this cake! Almond, chocolate, orange…what more can you want from a cake?


200g butter

300g dark chocolate, broken into pieces

100g  Amaretti biscuits

200g ground almonds

350g sugar

8 eggs

Zest of 1 orange

For the Orange Ganache:

300g dark chocolate, at least 70 % cocoa solids

300ml cream

2 tablespoons Grand marnier or Cointreau




  1. Preheat the oven to 180°C ,Fan 170°C ,Gas Mark 4, grease 2 spring 22 cm/9 inch release tins and line the bases with baking paper.
  2. Place the chocolate and butter in a bowl and stand over a saucepan of just simmering water until melted, ensuring the bottom of the bowl is not in contact with the water. Allow to cool slightly
  3. Put the biscuits, almonds and sugar into the food processor and blitz until all are finely ground, add the eggs (one at a time) and blitz again.
  4. Add the melted chocolate to the food processor and blitz, the sir in the orange zest.
  5. Pour half the mixture into each cake tin.
  6. Bake for about 35 minutes – when the cakes are ready, they will have risen started to crack at the top.
  7. Leave to cool for 10 minutes then release the clips. They will come out of the tin very easily. Allow to cool fully on a wire rack.
  8. Peel the paper off the bottom of the cakes and cut in half widthways.

For the Orange Ganache:

Place the cream in a pan over a gentle heat and bring to the boil.

Remove from the heat and add the chocolate & Grand Marnier. Stir until the chocolate has melted.

To assemble the cake:

Place one disc of the cake on a plate or cake stand and cover with some of the ganache

Layer the cakes on top of one another using the ganache in between each to hold each piece together.

Using a palette knife, spread the rest of the ganache over the cake. You can keep a jug of boiling water beside you to dip the palette knife into if it is getting a bit sticky.

Decorate with some of the orange zest sprinkled on top.

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