Toasted Almond and Chocolate Soufflé Cake


Quick look

  • prep 20 min    cook 25 min
  • serves 10

Smooth and creamy, dense and chocolaty, this easy-to-make cake is pure chocolate decadence…with zero cholesterol! It is made with a minimum of unsaturated fat and lots of protein-rich egg whites. It gets its intense chocolate flavor from cocoa — the pure, fat-free form of chocolate being touted for its natural nutrients and health-promoting flavanol antioxidants.


  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/3 cup chopped almonds (skin on)
  • 1/2 cup unsweetened cocoa powder
  • 8 large egg whites
  • 1/8 teaspoon salt
  • 2 tablespoons sliced almonds (skin on)

    How to make it  

  • 1

    Preheat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment. Coat the parchment and the sides of the pan with nonstick cooking spray. Sprinkle the bottom and sides with 1 tablespoon of the sugar.

  • 2

    Spread the chopped almonds in a baking pan and bake until lightly toasted, 7 to 10 minutes. Remove from the oven and let cool. Combine them with 1 tablespoon of the remaining sugar in a food processor and pulse to finely grind. Pour into a large bowl. Add the remaining 1/2 cup of sugar and the cocoa powder. Stir to blend.

  • 3

    In a medium bowl, beat the egg whites and salt with an electric mixer until soft peaks form. Fold the egg whites, in three additions, into the cocoa mixture. Spoon into the springform pan and smooth the top. Sprinkle with the sliced almonds.

  • 4

    Bake until the cake puffs and a tester inserted in the center comes out smeared but at the edges is clean, about 25 minutes. Cool the cake on a wire rack for 30 minutes (cake will fall). Loosen the sides of the cake with a knife and remove the pan sides. Cool cake completely before serving.

  • Nutritional Information(per serving)

    • Calories: 147
    • Fat: 3 g
    • Saturated Fat: 0 g
    • Cholesterol: 0 mg
    • Sodium: 239 mg
    • Carbs: 17 g
    • Protein: 15 g
    • Fiber: 1 g

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