This Espresso Almond Meringue Chocolate Cake is a gluten-free dream come true!
It’s made with whipped meringue, almonds, finely grated chocolate, espresso powder, and gluten-free vanilla pudding mix. The result? A gooey, rich treat that’s as versatile as it is delicious.
Slice it into pieces and stash them in a Ziploc bag in the freezer—they make the perfect cookies to enjoy straight from the freezer (trust me, it’s magic).
I also love turning this cake into the ultimate crust for ice cream cakes—my tiramisu ice cream cake is a total showstopper. But honestly? It works just as well as a cheesecake crust or simply topped with a luscious ganache. My banana milkshake ganache or salted caramel ganache pair beautifully with it.
This dessert is whipped meringue magic infused with chocolate and espresso—you’ve got to try it for yourself!
Before you start
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