Flourless Chocolate Cake
User Reviews
4.9
Flourless Chocolate Cake
Description
This cake uses dark chocolate chips melted with butter, combined with sugar, eggs, vanilla, cocoa powder, baking powder, and almond meal to create a smooth batter. Baking in a buttered springform pan at 350°F for 45 minutes builds a thin crust while the inside remains moist and fudgy. Cooling in the pan before removing preserves the cake’s shape.
The texture is dense and rich, with a fudgy interior contrasted by a thin cocoa powder crust. The use of almond meal adds moisture and a subtle nutty flavor without flour’s gluten structure.
It can be served dusted with cocoa powder and pairs well with fresh strawberries or cream, although it is flavorful alone. This cake is sturdy enough to be used as layers, making it versatile for assembling celebratory cakes.
To achieve a pourable batter, room temperature eggs are recommended. The cake stores well in an airtight container at room temperature for several days or refrigerated in hot climates. Avoid using eating chocolate as it may not melt properly; baking chocolate from the baking aisle is preferred.
Ingredients
- 1 1/2 cups dark chocolate chips (Note 1)
- 120g / 1 stick butter melted, unsalted
- 3/4 cup white sugar
- 3 egg at room temperature (60g/2oz each+) (Note 2, large
- 1 tsp vanilla
- 1/4 cup cocoa powder , sfited (preferably Dutch processed i.e. the more expensive stuff)
- 1/2 tsp baking powder
- 2 cups almond meal or hazelnut flour, or almond flour
Instructions
- Preheat oven to 180C/350F (160°C fan).
- Butter and line a 20cm / 8" spring form pan.
- Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
- Whisk in sugar. Add eggs and vanilla, whisking well until combined,
- Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
- Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
- Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
- Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!
Notes
- Use baking aisle dark chocolate chips or melts for smooth melting; avoid eating chocolate.
- Room temperature eggs make the batter more pourable and may reduce baking time.
- The cake can be doubled and baked in layers for assembling layer cakes.
- Store airtight at room temperature for 4-5 days; refrigerate if very warm, but serve at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369cal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 41mg | 2% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
