Chocolate Almond Cake

A flourless chocolate almond cake for chocolate lovers

The chocolate almond cake from Biscuiterie de Provence is a gluten-free almond pastry with chocolate and 30 percent almonds, baked entirely without flour. Not a dry chocolate cake, but a moist original from Saint-Maurice-sur-Eygues, both chocolaty and nutty.

The chocolate almond cake is the chocolaty version of the Délice de l'Amandier, baked by the Biscuiterie de Provence in the Drôme provençale. Along with 30 percent almonds, it contains real chocolate, free-range eggs, churned butter, and a hint of vanilla, but not a crumb of flour. This keeps the cake gluten-free and gives it a deep, rich cocoa and nutty flavor.

On the plate, the cake looks dark and moist, with the aroma of cocoa and roasted almonds. On the tongue, it is juicy, soft, and chocolaty, with the fine bitter note of quality chocolate and the warmth of the almond underneath. No flour, no dry bite. Chocolaty to the very last crumb.

Cocoa and almond in one cake

The chocolate almond cake thrives on the interplay of two bold flavors. The almond provides body and richness, the chocolate adds depth and a faint bitterness, and together they create something well-rounded. One without the other would be only half as good.

The dough contains 13 percent chocolate and 30 percent Mediterranean almonds. Because no flour dilutes the flavors, both taste clear and intense. Fresh butter makes the crumb soft, while a touch of vanilla rounds it all off. A cake for days when only chocolate will do.

With espresso or as a warm dessert

You can enjoy this chocolate almond cake on its own with coffee or warmed briefly as a dessert; the chocolate then becomes almost liquid, and the scent will enchant your whole kitchen.

It pairs well with a scoop of vanilla ice cream, whipped cream, or a few raspberries, whose acidity refreshes the chocolate. With a strong espresso or a glass of port wine, it reveals its dark side. A piece of chocolate happiness in the afternoon.

In its round tin, the cake stays fresh for a long time and makes a great gift.

A tip for unpacking, should the cake ever get stuck: The trick is to make a cut across the center, then turn the tin over and slightly bend the rim outward. If you then tap on the bottom, the cake will usually slide out on its own. Finally, peel off the thin piece of parchment paper stuck to the bottom and cut the cake into bars or wedges.

If you prefer something simpler, choose the classic almond cake without chocolate, and for the Advent season, there is the Christmas almond cake with chocolate and orange.

Six generations, always true to the almond

The cake is baked at the Biscuiterie de Provence in Saint-Maurice-sur-Eygues, a family business overlooking Mont Ventoux. For six generations, the Bédouin family has stood for the almond, from which more than 150 sweet and savory recipes have been created over the years.

Everything began in 1833 when Joseph Bédouin traded almonds in Visan; later, the family cracked and ground them in their own shelling plant. Today, Frank Bédouin runs the business, which processes around 60 tons of almonds year after year, now also into gluten-free and chocolate pastries. No artificial colors or preservatives are used.

You can find the entire assortment at the Biscuiterie de Provence, and more in our French sweet pastries section. Chocolate that comes from the sun.