Flourless chocolate cake
Indulge in a decadent Flourless Chocolate Cake made with rich dark chocolate, roasted almonds, and a hint of espresso. This gluten-free dessert is easy to make and perfect for chocolate lovers. Enjoy a moist and fudgy treat that simply melts in your mouth!
- 09 May 2024
- Cook time 55 min
- Prep time 20 min
- 10 Servings
- 6 Ingredients
If you're looking for a rich and decadent dessert that is also gluten-free, this flourless chocolate cake is an excellent choice. Made with ground almonds, butter, dark chocolate, espresso coffee, sugar, and eggs, this cake offers a dense and fudgy texture that will delight any chocolate lover.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper for easy removal.
- Place the almonds into a food processor and grind them until they become a fine powder. Be careful not to over-process, or you may end up with almond butter.
- In a heatproof bowl, combine the butter and chocolate.
- Melt them together over a pot of simmering water (double boiler method), stirring frequently until smooth.
- Alternatively, you can melt them in the microwave in 30-second intervals, stirring between each interval until fully melted and smooth.
- Once the chocolate and butter mixture is smooth, stir in the espresso coffee until well combined.
- In a separate bowl, mix the ground almonds and sugar together. Make sure they are well combined to ensure even sweetness throughout the cake.
- Add the almond-sugar mixture to the melted chocolate mixture. Stir until fully combined.
- In a separate large bowl, beat the eggs until they are frothy and light (this will take about 3-4 minutes using an electric mixer on high speed).
- Gently fold the beaten eggs into the chocolate mixture in three separate additions. Use a spatula to ensure the eggs are fully incorporated without deflating them.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 30-35 minutes, or until the center is just set and a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it.
- Invert the cake onto a cooling rack and let it cool completely before removing the parchment paper.
- Once cooled, transfer the cake to a serving plate. You can dust it with powdered sugar or serve with fresh berries and whipped cream for an extra touch.
Tips:
- Use high-quality dark chocolate for the best flavor and texture.
- Make sure to grind the almonds finely to achieve a smooth cake batter.
- Let the cake cool completely before serving to allow it to set properly.
- For an added touch, dust the top of the cake with cocoa powder or powdered sugar before serving.
- Serve with fresh berries or a dollop of whipped cream to complement the rich chocolate flavor.
- If you prefer a stronger coffee flavor, you can increase the amount of espresso coffee slightly.
This flourless chocolate cake is a sophisticated and indulgent treat that is surprisingly easy to make. With its rich chocolate flavor and smooth, dense texture, it's sure to impress your guests and satisfy your sweet tooth. Enjoy it on its own or with a scoop of vanilla ice cream for an extra special touch.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 4.03g | 11% |
| Sugar 22g | 21% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 21% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 90mg | 17% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 0.59mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 3.34mg | 22% |
| Vitamin K 0.85ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 3.64mg | 33% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 130mg | 4% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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