Flourless Chocolate Almond Bundt Cake
User Reviews
5.0
3 reviews
Excellent
Flourless Chocolate Almond Bundt Cake
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This moist chocolate almond bundt cake is made without flour and uses ground almonds instead. It's easy to make and perfect for any occasion.
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Ingredients
- 5.5 oz milk chocolate 150 g Notes 1, 2
- 6 large eggs
- 1 cup granulated sugar 200 g/ 7 oz
- ¾ cup + 1 tablespoon unsalted butter soft, 200 g/ 7 oz
- 1 teaspoon vanilla extract
- 14 oz ground almonds /almond meal, 400 g, Note 3
- 1 teaspoon baking powder
- powdered sugar for dusting, Note 4
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Instructions
- Preparations: Preheat the oven to 350°F (175°C). Butter the bundt pan and sprinkle it with flour, ensuring the entire pan is covered. Tap the pan gently over the sink to remove any excess flour. If you're using a silicone bundt pan, there's no need to prepare it.
- Melt chocolate: Finely chop and melt the chocolate using the bain-marie method. Place the chopped chocolate in a heatproof bowl, then set the bowl on top of a saucepan filled halfway with water. Ensure the water does not touch the bottom of the bowl. Heat the water slowly and stir the chocolate until it melts. If the water starts to boil before the chocolate is fully melted, turn off the heat and let the residual heat finish melting the chocolate. Avoid letting the chocolate get too hot, as it can be ruined. Set the melted chocolate aside.5.5 oz milk chocolate / 150 g
- Make batter: In a separate bowl, beat the eggs, sugar, softened butter, and vanilla extract until light and fluffy. 6 large eggs + 1 cup granulated sugar/ 200 g + ¾ cup + 1 tablespoon unsalted butter/ 200 g + 1 teaspoon vanilla extract
- Add dry ingredients: Mix the ground almonds and baking powder, then add them to the egg-butter mixture. Stir to combine using a rubber spatula.14 oz ground almonds/ 400 g + 1 teaspoon baking powder
- Add the melted chocolate to the mixture, folding it in gently. Once everything is well combined, pour the batter into the prepared bundt pan.
- Bake bundt cake: Place the pan in the preheated oven and bake for approximately 1 hour. To check if the cake is done, insert a toothpick into the center. It should come out fairly clean, with a few crumbs sticking to it, but no liquid batter.
- Let the cake cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely. Before serving, dust the cake with powdered sugar or cover it with a ganache or chocolate glaze (Note 4).
Equipments used:
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Chocolate: You can make the cake with semi-sweet or dark chocolate, too.
- Almonds: Don’t use defatted almond flour for this recipe, as it will affect the texture and moisture due to the lack of fat.
- Topping: You can also cover the bundt cake with chocolate ganache (recipe: Romanian Cake Regina Maria) or chocolate glaze (recipe: Zucchini Chocolate Bundt Cake).
Nutrition Information
Show Details
Serving
1slice
Calories
487kcal
(24%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
22g
Cholesterol
132mg
(44%)
Sodium
254mg
(11%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 487kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 22g | 129% |
| Cholesterol | 132mg | 44% |
| Sodium | 254mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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