Italian Chocolate Walnut Cake Flourless
Indulge in the irresistible charm of this Italian Chocolate Walnut Cake, a flourless masterpiece that marries rich dark chocolate and nutty ground walnuts for a decadently moist and naturally gluten-free dessert. With a luxurious texture and a deep, sophisticated flavor profile, this cake is perfect for dinner parties, special occasions, or whenever you crave something extra special. Crafted with simple yet high-quality ingredients like 70% dark chocolate, creamy unsalted butter, and a hint of vanilla, it comes together effortlessly in under an hour. Finished with a dusting of powdered sugar, this cake is as visually stunning as it is delicious. Serve it as is, or elevate each slice with a dollop of whipped cream or a drizzle of chocolate sauce for a restaurant-worthy experience. Perfect for gluten-free chocolate lovers and fans of classic Italian desserts alike!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 200 grams Ground walnuts
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°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 melt it gently, either in a heatproof bowl over a pot of simmering water (double boiler) or in the microwave in 30-second increments, stirring after each interval until smooth. Set aside to cool slightly.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and mix it into the melted chocolate until fully combined.
Using a stand mixer or hand mixer, whisk the eggs and granulated sugar together in a large bowl until the mixture is pale, thick, and has doubled in volume, about 4-5 minutes.
Gradually fold the melted chocolate and butter mixture into the egg mixture using a spatula, being careful not to deflate the batter.
Add the ground walnuts, vanilla extract, and salt to the batter. Gently fold until everything is evenly combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly soft but does not jiggle when gently shaken. A toothpick inserted 1 inch from the edge should come out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then carefully remove the springform ring. Let the cake cool completely on a wire rack.
Once cooled, dust the top with powdered sugar before serving. Serve alone or with a dollop of whipped cream or a drizzle of chocolate sauce for an extra treat.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 27.7 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 336 mg | 7% | |
*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.
