Flourless Dark Chocolate Cake with Almond Meal Recipe

Introduction

This Flourless Chocolate Cake is rich, dense, and incredibly satisfying for any chocolate lover. Made without flour, it relies on almond meal for a naturally gluten-free treat that pairs perfectly with fresh berries or a simple dusting of cocoa powder.

Ingredients

• 1 1/2 cups dark chocolate chips
• 120g (1 stick) unsalted butter, melted
• 3/4 cup white sugar
• 3 large eggs (at room temperature, about 60g/2oz each)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, sifted (preferably Dutch processed)
• 1/2 tsp baking powder
• 2 cups almond meal or almond flour (or hazelnut flour)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F), or 160°C if using a fan oven.
2. Step 2: Butter and line a 20cm (8-inch) springform pan with parchment paper.
3. Step 3: Melt the chocolate chips and butter together in the microwave using 30-second bursts, stirring well between each until smooth.
4. Step 4: Whisk the sugar into the melted chocolate mixture. Then add the eggs and vanilla, whisking thoroughly until fully combined.
5. Step 5: Switch to a wooden spoon and gently fold in the sifted cocoa powder, baking powder, and almond meal until just combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and bake for about 45 minutes. The top should form a thin crust, and a skewer inserted into the center should come out clean, without wet batter.
7. Step 7: Let the cake cool in the pan for 10 minutes, then remove the sides of the springform pan. Cool completely on a wire rack before carefully removing the base.
8. Step 8: Dust the cooled cake with additional cocoa powder. Serve as is or with strawberries and a dollop of cream for extra indulgence.

Tips & Variations

• Use room temperature eggs for better mixing and a fluffier texture.
• For a nut-free version, try substituting almond meal with sunflower seed flour, but note texture differences.
• Add a pinch of espresso powder to enhance the chocolate flavor without making the cake taste like coffee.
• Serve with fresh berries or a scoop of vanilla ice cream to balance the richness.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving for the best texture. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use semi-sweet or bittersweet chocolate chips instead of dark chocolate chips, but this will affect the cake’s sweetness and intensity.

Is this cake gluten-free?

Yes, since this recipe uses almond meal instead of flour, it is naturally gluten-free. Just be sure all your ingredients, like baking powder, are labeled gluten-free.

Flourless Dark Chocolate Cake with Almond Meal Recipe

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★★★★★

4.9 from 131 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Flourless Chocolate Cake is a rich and indulgent dessert made without any flour, relying on almond meal and cocoa powder for its dense, fudgy texture. Perfect for gluten-free diets, it features melted dark chocolate and butter combined with eggs, sugar, and vanilla, then baked until perfectly set with a thin crust on top. Enjoy it dusted with cocoa powder and optionally paired with fresh strawberries and cream for an elegant treat.

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Ingredients

Scale 1x2x3x

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 (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)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (fan-assisted). This ensures your oven is ready to bake the cake evenly.
2. Prepare the Pan: Butter a 20cm (8-inch) springform pan and line it with parchment paper. This prevents the cake from sticking and helps in easy removal after baking.
3. Melt Chocolate and Butter: In a microwave-safe bowl, melt the dark chocolate chips and butter in 30-second bursts, stirring between each until smooth and fully combined.
4. Add Sugar and Eggs: Whisk the melted chocolate and butter mixture with the sugar. Then add the eggs and vanilla extract, whisking well until the batter is smooth and well combined.
5. Combine Dry Ingredients: Switch to a wooden spoon and fold in the sifted cocoa powder, baking powder, and almond meal gently until just combined, taking care not to overmix.
6. Bake the Cake: Pour the batter into the prepared springform pan and bake for 45 minutes. The cake is done when it forms a thin crust on top and a skewer inserted in the center comes out clean, without wet batter.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then remove the springform sides. Allow it to cool completely on a wire rack before carefully removing the base.
8. Serve: Dust the cake with cocoa powder before serving. For an extra touch, serve with fresh strawberries and a dollop of cream, although the cake is delicious on its own.

Notes

• Use high-quality dark chocolate for the best flavor.
• Room temperature eggs help the batter emulsify better, creating a smoother texture.
• Dusting with cocoa powder enhances the chocolate flavor and adds a decorative finish.
• This cake is naturally gluten-free thanks to almond meal, making it suitable for those with gluten sensitivities.
• Store leftovers in an airtight container at room temperature or refrigerated for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: flourless chocolate cake, gluten free chocolate cake, almond flour cake, rich chocolate cake, fudgy chocolate cake, easy chocolate dessert