Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake is crafted using almond flour as the base along with bittersweet chocolate and butter, which contribute to a dense and moist texture with intense chocolate taste. Sugar is added in two stages: part with the chocolate mixture and part whipped with egg whites. Egg yolks enrich the batter while stiffly whipped egg whites are gently folded in to incorporate air, balancing density with lightness.
Baked in a greased and parchment-lined springform pan at 350°F, the cake is done when a toothpick inserted reveals moist crumbs rather than wet batter, ensuring proper texture without overbaking. The resulting cake is rich, smooth, and suitable for those avoiding flour.
The cake can be dusted with confectioners sugar before serving. It’s ideal as a special-occasion dessert and pairs well with coffee or berries.
For best results, use high-quality bittersweet chocolate and a springform pan. Oven temperature adjustments apply for convection ovens. The recipe focuses on conventional baking with careful folding technique to maintain the cake's delicate structure.
Ingredients
- 2 cups (190g) almond flour 2 cups
- ~1 cup (190g) granulated sugar divided
- 6.7 ounces (190g) bittersweet chocolate 50-80% cacao
- 13 1/2 tablespoons (190g) butter cubed and softened to room temperature
- 4 large egg separated and at room temperature
- confectioners sugar for dusting
Instructions
- Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper. Preheat the oven to 350°F.
- Over a double boiler, melt the chocolate. Once melted, remove from the heat and add the butter and continue to stir while the butter melts.
- Add 3/4 cup of sugar and almond meal and continue to stir until combined.
- Once the mixture has cooled, add the egg yolks and stir until combined.
- In a separate clean bowl, or in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites for 30 seconds, then add the remaining 2 tablespoons of sugar and beat on high until they reach medium peaks.
- Using a rubber spatula, gently fold the egg whites into the chocolate batter a third at a time.
- Pour the batter into the prepared cake pan and level with a spoon or offset spatula. Bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. It does not need to be completely dry.
- Allow the cake to cool in the tin before removing the springform and dusting lightly with confectioner's sugar. Enjoy!
Notes
- Use a greased and parchment-lined springform pan to prevent sticking and ensure easy removal.
- Choose good-quality bittersweet or extra bittersweet chocolate for the best flavor.
- Adjust oven temperature down by 25°F for convection ovens and start checking doneness at about 75% of bake time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 369kcal | 18% |
| Carbohydrates | 29.7g | 10% |
| Protein | 4.8g | 10% |
| Fat | 26.9g | 41% |
| Saturated Fat | 14.1g | 71% |
| Cholesterol | 142mg | 47% |
| Sodium | 35mg | 1% |
| Potassium | 34mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 24.2g | 48% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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