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
Scale
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.
