Flourless Chocolate Orange Almond Cake
Indulge in the rich decadence of this Flourless Chocolate Orange Almond Cake—a naturally gluten-free dessert that marries the bold flavor of 70% dark chocolate with the zesty brightness of fresh orange. Made with ground almonds for a moist, dense texture, this cake offers a unique blend of nutty undertones and citrusy pop in every bite. Lightly sweetened and elevated by a hint of vanilla and a pinch of salt, this showstopping cake is perfect for special occasions or a sophisticated teatime treat. Finished with a dusting of powdered sugar, it’s as gorgeous as it is delicious. Ready in just an hour, with a simple one-bowl preparation and no need for flour, this recipe is a must-try for chocolate lovers and gluten-free bakers alike.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 4 large Eggs
- 150 grams Granulated sugar
- 200 grams Ground almonds (almond meal)
- 1 tablespoon Orange zest
- 2 tablespoons Orange juice (freshly squeezed)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Add the unsalted butter to the bowl.
Melt the chocolate and butter together over a double boiler or in the microwave in 30-second intervals, stirring each time until fully combined and smooth. Set aside to cool slightly.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale, thick, and airy, about 3-4 minutes using an electric hand mixer or stand mixer.
Gently fold the melted chocolate and butter mixture into the egg-sugar mixture using a spatula. Be careful to maintain as much air as possible.
Add the ground almonds, orange zest, orange juice, vanilla extract, and a pinch of salt to the bowl. Fold everything together until fully combined.
Pour the batter into the prepared springform pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully release it from the springform pan.
Transfer the cake to a serving platter and dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 57 mg | 2% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 27.5 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 410 mg | 9% | |
*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.
