Flourless Chocolate Cake Recipe
This flourless chocolate cake offers a rich, velvety texture with an intense chocolate flavor, perfect for any occasion when you crave something deeply satisfying.
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Servings: 10 slices
Ingredients
- 2 cups almond meal or hazelnut flour you can choose based on your preference
- 1 1/2 cups dark chocolate chips see Note 1
- 120 g or 1 stick unsalted butter, melted
- 3/4 cup white sugar
- 3 large eggs at room temperature (60g each, approx.) (refer to Note 2)
- 1/4 cup sifted cocoa powder opt for Dutch-processed for the best quality
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 180°C (350°F), or 160°C if using a fan-assisted oven.
- Grease and line the base of a 20cm (8-inch) springform pan with parchment paper to ensure easy removal.
- In a microwave-safe bowl, melt the chocolate chips and butter together in short 30-second intervals, stirring between each burst, until the mixture is smooth and glossy.
- Whisk the sugar into the chocolate-butter mixture. Add the eggs and vanilla, whisking thoroughly until the batter is well combined and smooth.
- Switch to a wooden spoon or spatula. Gently fold in the cocoa powder, baking powder, and almond meal until everything is just incorporated—be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 45 minutes or until the surface forms a delicate crust and a skewer inserted in the center comes out clean, free from wet batter.
- Allow the cake to cool in the pan for 10 minutes before removing the sides. Transfer the cake to a wire rack and let it cool completely. Once cooled, carefully detach the base.
- For a finishing touch, dust the top of the cake with sugar powder. This cake is delightful on its own, but you can also serve it with fresh strawberries and a dollop of cream for a touch of freshness and creaminess. Enjoy!
Notes
- For small chocolate bits, measuring by cup is fine. For a block of chocolate or large chocolate buttons/melts, weigh them instead. Avoid using eating chocolate as it doesn't melt smoothly; opt for baking chocolate from the baking aisle.
- Using cold eggs from the fridge can result in a thicker batter. While it still works, room-temperature eggs are better as they create a more pourable batter and may reduce the baking time by about 5 minutes.
- This cake is sturdy enough for making a layer cake. Simply double the recipe and bake in separate pans.
- Storage: The cake lasts 4-5 days in an airtight container at room temperature. If your location is hot, refrigeration is recommended, but always serve at room temperature for the best texture and flavor.
- Nutrition is based on 12 servings; note that this is a rich cake.