There is something truly irresistible about a rich, indulgent cake that doesn’t rely on traditional flour to achieve its moist texture and deep flavor. The Flourless Dark Chocolate Cake with Almond Flour Recipe is a delightful treat that manages to be both dense and tender, with a pronounced dark chocolate intensity that almond flour beautifully complements. Whether you are gluten-free, looking for a decadent dessert, or simply want to impress your guests with something a little different, this cake ticks all the boxes with elegance and delicious ease.
Ingredients You’ll Need
Gathering the right ingredients for this cake shows how simplicity often leads to the best results. Each element is carefully chosen to build layers of flavor and texture that make the cake so special.
- Dark chocolate chips: The heart of the cake, providing rich, deep chocolate flavor and a luscious melt when baked.
- Unsalted butter: Adds creamy richness and helps create a tender crumb when melted and mixed with chocolate.
- White sugar: Balances the intense chocolate bitterness with just the right amount of sweetness.
- Large eggs: At room temperature to ensure the batter binds well, lending structure and moisture.
- Vanilla extract: Enhances the chocolate’s aroma and adds subtle warmth to the flavor profile.
- Cocoa powder: Preferably Dutch-processed for a smoother, less acidic taste and deeper color.
- Baking powder: Provides a gentle lift, perfect for a flourless cake’s delicate texture.
- Almond flour: The star alternative to traditional flour, contributing nutty undertones and a tender crumb without gluten.
How to Make Flourless Dark Chocolate Cake with Almond Flour Recipe
Step 1: Preparing Your Oven and Pan
Start by preheating your oven to 180°C (350°F) or 160°C for fan ovens. This step ensures the oven is hot enough to set the batter quickly, giving the cake its signature crust. Grease and line your 20cm (8 inch) springform pan with butter and parchment paper so the cake won’t stick and will release easily later.
Step 2: Melting Chocolate and Butter
In 30-second bursts, melt the dark chocolate chips with the unsalted butter in a microwave, stirring each time until smooth and glossy. This mixture is the foundation of the cake’s rich texture and luscious chocolate taste.
Step 3: Mixing in Sugar, Eggs, and Vanilla
Whisk in the white sugar until dissolved, then add the eggs and vanilla extract. Whisk vigorously to combine. The eggs add moisture and help bind the ingredients together, while vanilla amplifies the chocolate’s complexity.
Step 4: Folding in the Dry Ingredients
Switch to a wooden spoon and carefully fold in the sifted cocoa powder, baking powder, and almond flour. Folding gently ensures the batter maintains the right balance of airiness and density for that perfect crumb without overmixing.
Step 5: Baking the Cake
Pour the thick batter into your prepared pan and bake for 45 minutes. You’re aiming for a thin crust on top with a skewer test showing no smeared batter. This baking time is essential to develop the cake’s texture and deeply set chocolate flavor.
Step 6: Cooling and Removing from Pan
Allow the cake to cool in the pan for about 10 minutes, helping it set before removing the sides of the springform pan. Then transfer it to a cooling rack to cool completely before carefully removing the base. Cooling fully is key to maintaining the cake’s structure.
Step 7: Final Touches
Dust the cake lightly with cocoa powder for a professional, rustic look. This adds a hint of bitterness and an elegant finish that complements the cake’s moist interior beautifully.
How to Serve Flourless Dark Chocolate Cake with Almond Flour Recipe
Garnishes
Simple garnishes like a dusting of powdered sugar, fresh strawberries, or a dollop of whipped cream elevate this cake without overshadowing its deep chocolate flavor. Some toasted almonds can add a lovely crunch that echoes the almond flour in the batter.
Side Dishes
If you want to turn this cake into a more substantial dessert experience, serve it alongside a scoop of vanilla bean ice cream or a drizzle of raspberry coulis. These sides add temperature contrast and brightness that pairs beautifully with the cake’s richness.
Creative Ways to Present
For a charming presentation at your next gathering, cut the cake into small squares and garnish each with a piece of fresh mint or edible flower. Alternatively, serve slices warm with a sprinkle of sea salt flakes for a surprising flavor twist that highlights the chocolate’s complexity.
Make Ahead and Storage
Storing Leftovers
The Flourless Dark Chocolate Cake with Almond Flour Recipe keeps very well stored in an airtight container at room temperature for up to three days. Refrigerate if your kitchen is warm to keep it fresh longer, but remember to bring it back to room temperature before serving to enjoy that melt-in-your-mouth texture.
Freezing
This cake freezes beautifully. Wrap tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to indulge again, thaw overnight in the refrigerator and bring to room temperature for best flavor and texture.
Reheating
If you love your cake warm, pop a slice in the microwave for 10 to 15 seconds. This brings back the gooey chocolate feel and amplifies the aroma — almost like a freshly baked treat all over again.
FAQs
Can I use another type of nut flour instead of almond flour?
Yes! Hazelnut flour is a great alternative and will lend a slightly different but equally delicious nutty flavor. Just make sure it is finely ground for the best texture.
Is this cake suitable for gluten-free diets?
Absolutely. The cake contains no wheat flour, relying on almond flour instead, making it a naturally gluten-free option for those sensitive to gluten.
How important is it to use room temperature eggs?
Using room temperature eggs helps the batter mix more evenly and ensures better rise and texture in the cake. It’s a small tip that makes a big difference.
Can I make this cake dairy-free?
You can substitute the butter with a quality dairy-free margarine or coconut oil, but keep in mind this may slightly alter the flavor and texture. Using dark chocolate without milk solids is also necessary to keep it dairy-free.
Why does the cake have a crusty top while remaining moist inside?
The bake time and temperature are carefully balanced to develop a thin crust on top, which locks in moisture. The almond flour and melted chocolate contribute to the dense yet tender crumb beneath that crust.
Final Thoughts
Once you try this Flourless Dark Chocolate Cake with Almond Flour Recipe, you’ll likely find it becoming a beloved staple in your baking repertoire. It’s a beautiful blend of rich chocolate and subtle nuttiness, simple ingredients, and approachable steps that yield truly memorable results. So why wait? Dive in, bake up a storm, and share this indulgent delight with your friends and family!
Print
Flourless Dark Chocolate Cake with Almond Flour Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Flourless Chocolate Cake is a rich, dense, and decadent dessert perfect for gluten-free and almond lovers. Made without any flour, it uses almond meal and cocoa powder to create a fudgy texture with the intense flavor of dark chocolate. Ideal for a special occasion or when you crave a luscious chocolate treat, this cake pairs beautifully with fresh strawberries and a dollop of cream.
Ingredients
Chocolate and Butter Mixture
- 1 1/2 cups dark chocolate chips
- 120g / 1 stick unsalted butter, melted
Wet Ingredients
- 3/4 cup white sugar
- 3 large eggs (at room temperature, approx. 60g/2oz each)
- 1 tsp vanilla extract
Dry Ingredients
- 1/4 cup cocoa powder, sifted (preferably Dutch processed)
- 1/2 tsp baking powder
- 2 cups almond meal / almond flour (or hazelnut flour)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced to ensure even baking.
- Prepare Pan: Butter and line a 20cm (8″) springform pan to prevent sticking and make removal easy.
- Melt Chocolate and Butter: Melt the dark chocolate chips and butter together in the microwave in 30-second intervals, stirring between bursts until smooth and fully combined.
- Add Sugar and Eggs: Whisk the melted chocolate mixture with the sugar, then add eggs and vanilla extract. Whisk well until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Using a wooden spoon, fold in the sifted cocoa powder, baking powder, and almond meal gently until just combined. Be careful not to overmix to maintain a tender texture.
- Bake: Pour the batter into the prepared pan. Bake for 45 minutes or until the top forms a thin crust and a skewer inserted into the center comes out clean without wet batter.
- Cool Cake: Let the cake cool in the pan for about 10 minutes, then carefully remove the springform sides and cool completely on a wire rack before removing the base.
- Serve: Dust the top with cocoa powder before serving. This cake pairs wonderfully with fresh strawberries and a dollop of cream, though it is delicious on its own.
Notes
- Use high quality dark chocolate chips for best flavor and texture.
- Ensure eggs are at room temperature to help with even mixing and rise.
- Sifting the cocoa powder prevents lumps and ensures a smooth batter.
- This cake is naturally gluten-free due to the use of almond meal instead of flour.
- Cooling fully before removing from the pan helps the cake hold its shape.
- Serving with fresh strawberries and cream enhances the richness without overpowering the chocolate.
