Flourless Chocolate Scandinavian Cake
Indulge in the rich decadence of a Flourless Chocolate Scandinavian Cake, a gluten-free dessert that's as stunning as it is satisfying. This show-stopping cake marries the intense flavor of dark chocolate with the nutty undertones of almond flour, creating a velvety texture that's irresistibly smooth and fudgy. Infused with a hint of vanilla and a touch of cocoa powder, every bite is a perfect balance of deep chocolatey goodness and softly sweet notes. Quick to prepare in just 20 minutes and baked to perfection in under half an hour, this dessert is as easy as it is elegant. Finished with a delicate dusting of powdered sugar and the option to serve with whipped cream or fresh berries, it’s ideal for special occasions or as a sophisticated treat for chocolate lovers. Whether you’re looking for a gluten-free cake or simply a luxurious dessert centerpiece, this Scandinavian-inspired delight is sure to impress.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (at least 70% cocoa)
- 150 grams Unsalted butter
- 120 grams Granulated sugar
- 50 grams Brown sugar
- 4 large Eggs
- 100 grams Almond flour
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for garnish)
- Whipped cream or fresh berries (optional, for serving)
Instructions
Preheat your oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter or non-stick spray.
In a heatproof bowl set over a pot of simmering water (or using a microwave in short bursts), melt the dark chocolate and unsalted butter together until smooth and glossy. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Using a hand or stand mixer, beat the mixture on medium-high speed for about 4-5 minutes, until it becomes pale, thick, and fluffy.
Gradually pour the melted chocolate and butter mixture into the egg mixture, folding it in gently with a spatula until well incorporated.
Sift in the almond flour, cocoa powder, and salt, then add the vanilla extract. Continue folding until no streaks remain and the batter is smooth and slightly thick.
Pour the batter into the prepped springform pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 20-25 minutes. The edges should be set and the center may still look slightly soft—it will firm up as it cools.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cool, carefully remove the springform rim and transfer the cake to a serving platter.
Dust the top of the cake with powdered sugar before serving. Optionally, serve with whipped cream or fresh berries for added flavor.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 30.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 361 mg | 8% | |
*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.
