Flourless Almond Chocolate Cake
Indulge in the decadence of a Flourless Almond Chocolate Cake, a rich, gluten-free dessert that's as luxurious as it is simple to make. This elegant cake combines the deep, velvety flavor of dark chocolate with the subtle nuttiness of almond flour, creating a melt-in-your-mouth texture that's irresistibly moist and fudgy. With only a handful of pantry-friendly ingredients—like silky melted butter, fluffy whipped eggs, and a touch of vanilla—this recipe comes together in just 15 minutes of prep time. The cake bakes to perfection with a slightly crisp exterior and a luscious center, making it an unforgettable treat for dinner parties or celebrations. Dust it with powdered sugar for a beautiful, minimalist finish, or pair it with fresh berries and a dollop of whipped cream for a truly gourmet experience.
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Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 120 grams Almond flour
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper for easy removal.
Step 2
Chop the dark chocolate into small pieces and place it in a heatproof bowl along with the unsalted butter. Melt the chocolate and butter together using a double boiler or a microwave in 30-second bursts, stirring in between until smooth. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar and eggs using an electric mixer on medium-high speed for about 3-5 minutes, or until the mixture is pale, thick, and doubled in volume.
Step 4
Gently fold the melted chocolate mixture into the egg mixture using a spatula, ensuring it is fully incorporated.
Step 5
Add the almond flour, vanilla extract, and salt to the batter. Fold gently until the dry ingredients are just combined, being careful not to deflate the mixture.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the center of the cake is just set. A toothpick inserted into the center should come out with a few moist crumbs.
Step 8
Allow the cake to cool completely in the pan before removing it. Once cooled, gently run a knife around the edges to release the cake. Invert it onto a plate and remove the parchment paper.
Step 9
Dust the top of the cake with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (805.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3649.5 |
| Total Fat 262.8g | 0% |
| Saturated Fat 117.0g | 0% |
| Cholesterol 998.6mg | 0% |
| Sodium 930.8mg | 0% |
| Total Carbohydrate 284.5g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 218.5g | |
| Protein 67.3g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 540.4mg | 0% |
| Iron 31.6mg | 0% |
| Potassium 1739.6mg | 0% |
Source of Calories