Flourless chocolate cake
This flourless chocolate cake is a rich, gluten-free dessert made with ground almonds, dark chocolate, and espresso, creating a dense, fudgy texture. The simple method involves melting chocolate and butter, mixing with sugar and eggs, and baking until just set.
Cook time 55 min
Prep time 20 min
Ingredients:
1 cup almonds1/2 cup butter
2 tbsp espresso coffee
1 cup dark chocolate
3/4 cup sugar
5 eggs
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.
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.
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.
Flourless chocolate cake FAQ:
Use an 8-inch (20cm) round cake pan for this recipe. Make sure to grease the pan and line the bottom with parchment paper for easy removal.
Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes. The center should just be set, and a toothpick inserted should come out with a few moist crumbs attached.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2 months.
If you need a nut-free option, consider using ground sunflower seeds or a gluten-free flour blend. However, this may alter the texture and flavor of the cake.
For the best flavor, use high-quality dark chocolate with at least 70% cocoa content. You can also combine dark and semi-sweet chocolate if preferred.
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.
Nutrition per serving
10 ServingsCalories 250kcal
Protein 8g
Carbohydrates 27g
Fiber 4.03g
Sugar 22g
Fat 27g
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