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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Recipe Information
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)
Instructions
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.
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.
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.
Gently fold the melted chocolate mixture into the egg mixture using a spatula, ensuring it is fully incorporated.
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.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
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.
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.
Dust the top of the cake with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
3650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 117.0 g | 585% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 999 mg | 333% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 218.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 540 mg | 42% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1740 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
