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Flourless Chocolate Cake with Almond Meal and Cocoa Powder Recipe

★★★★★

4.6 from 125 reviews
  • Author: Ethan
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This rich and decadent Flourless Chocolate Cake is a perfect dessert for chocolate lovers looking for a gluten-free treat. Made without any flour, this cake uses almond meal and cocoa powder for a dense, fudgy texture. It features melted dark chocolate and butter, combined with sugar, eggs, and vanilla, then baked to a perfect thin crust finish. Easy to prepare and deeply satisfying, this cake can be served dusted with cocoa powder and pairs wonderfully with fresh strawberries and cream for an extra indulgence.

Ingredients

Scale

Chocolate 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

  1. Preheat Oven: Set your oven to 180°C/350°F (160°C fan) to get it ready for baking the cake.
  2. Prepare Pan: Butter and line a 20cm/8″ springform pan to prevent sticking and allow for easy removal after baking.
  3. Melt Chocolate and Butter: In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter in 30-second intervals, stirring between each, until the mixture is smooth and fully combined.
  4. Combine Sugar and Eggs: Whisk the sugar into the melted chocolate mixture. Then add the eggs and vanilla extract, whisking thoroughly until the mixture is well combined and smooth.
  5. Add Dry Ingredients: Switch to a wooden spoon and gently fold in the sifted cocoa powder, baking powder, and almond meal. Mix just until all ingredients are incorporated, being careful not to overmix.
  6. Transfer to Pan and Bake: Pour the batter into the prepared springform pan and bake for 45 minutes. The top should form a thin crust and a skewer inserted into the center should come out clean without wet batter.
  7. Cool and Remove: Allow the cake to cool in the pan for about 10 minutes. Then gently remove the sides of the springform pan and let the cake cool completely on a wire rack before carefully removing the base.
  8. Serve: Dust the cooled cake with cocoa powder. For serving, you can add fresh strawberries and a dollop of cream for extra flair, though the cake is delicious on its own.

Notes

  • Using dark chocolate chips with at least 70% cocoa will give a richer flavor.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Almond meal or almond flour can be substituted with hazelnut flour for a different nutty flavor.
  • Sifting the cocoa powder helps prevent lumps and ensures a smooth batter.
  • The thin crust on top indicates the cake is perfectly baked and fudgy inside.
  • Letting the cake cool completely before removing from the base prevents breakage or crumbling.
  • This cake is naturally gluten-free due to the absence of wheat flour.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American / International

Keywords: flourless chocolate cake, gluten free cake, almond meal cake, flourless dessert, chocolate dessert, easy chocolate cake

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Find it online: https://theethankitchen.com/flourless-chocolate-cake-with-almond-meal-and-cocoa-powder-recipe/