To start the new year, I’m sharing a favorite Italian dessert: Chicca’s Italian Almond Chocolate Cake. It’s a simple, elegant cake with a tender crumb and a subtle chocolate note that’s not overly sweet.
I’ve baked this cake twice and both times it was a hit. Here’s why you’ll want to try it:
- Easy to prepare, even for home bakers.
- Lightly sweet — no frosting required, just a dusting of powdered sugar.
- Can be made gluten free by using almond meal instead of flour.
If you’re taking a break from heavy holiday sweets, tuck this recipe away — it’s understated and delicious when you’re ready for something lighter.
I’ve enjoyed many of Chicca’s authentic Italian recipes through her online cooking classes. After joining a free class last fall, I signed up for the full season and loved the experience. The live sessions feel like cooking in Chicca’s Tuscan kitchen, and replays are great too — we made homemade pasta together on Christmas Day and had a wonderful time following the replay.
Her classes usually cover main dishes — homemade pasta, soups, quiche, roasted vegetables, and classic desserts like tiramisu — which balance nicely with the sweets I typically make for this blog.
Free flour gnocchi class this Saturday
Good news: Chicca is offering a free flour gnocchi class on Saturday. I’ll be attending and would love company. Reserve your seat through Chicca’s sign-up if you’d like to join — it’s a great chance to cook live with others and learn a new sauce for the gnocchi.
If you enjoy live cooking, these sessions are interactive and friendly. Even cooking from a replay is satisfying — you get the instruction and can pause or repeat steps as needed.
Back to the Almond Chocolate Cake
Below are my practical baking notes from two attempts at this cake, plus photos from each round. I’ve kept the advice focused and easy to follow so you can replicate the results.
I also recorded a brief conversation with Chicca about this cake and Italian desserts; I shared short video clips on my social channels where I explain three tips for baking this cake and talk about other popular Italian sweets.
What to expect from the cake
- I made half of Chicca’s original recipe twice, each time using an 8-inch round pan.
- Bake temperature: 390°F (200°C) as Chicca suggests. Baking times vary by oven and pan size — check early.
- Texture: It should be moist and tender inside with a slightly crisp exterior. Over-baking will dry it out.
- Almonds: Whole almonds ground at home or store-bought almond meal both work well; measure by weight for best results.
- Equipment: Chicca recommends a food processor for convenience, but the batter can easily be mixed by hand in a bowl.
- Serving: A light dusting of powdered sugar is perfect. Serve with whipped cream and fresh berries if you like, but the cake stands well on its own.
My baking notes — Round 1
- Used whole almonds, ground in my mini chopper.
- Mixed batter by hand with a whisk.
- Baked a bit too long (about 40 minutes) and the cake came out slightly drier and denser, though still tasty and studded with nice almond pieces.
Round 2 Results
- Used almond meal from Trader Joe’s for a finer texture.
- Mixed the batter by hand with a spoon.
- Baked at 390°F for about 35 minutes (for half the recipe in an 8-inch pan). Result: crisp edges and a soft, tender center.
Ready to bake? You can find Chicca’s full Almond Chocolate Cake recipe on her Cooking in Tuscany recipe page. Follow her ingredient list and adapt portion sizes as needed — halving the recipe worked well for my 8-inch pan.
If you make this cake, I’d love to see a photo and hear how it turned out. Share your picture on social media and tag me, or email a photo directly if you prefer.
I hope to see you in Chicca’s gnocchi class this Saturday — it’s a lovely, hands-on way to learn a bit of Italian home cooking while having fun. Happy baking!