Chocolate Martini Cake (No Mixer, No Fuss, 100%GF)

This silky, sumptuous, Chocolate Martini Cake will knock your Valentine’s socks off and fall in love with your blender!

It takes 5-10 minutes to prep in the blender and 20 minutes to bake, so you’ll have delicious Gluten Free, restaurant-worthy dessert in 30 minutes. Cheers!

this recipe!

No Mixer? No Problem!

Necessity is the mother of invention. On vacation over New Year’s Eve, we planned a fancy surf and turf dinner and wanted a decadent chocolate cake to finish the special meal.

The condo was well equipped for cooking, but we had no mixer. Enter the blender.

Can you make a cake in a blender? Yes, just like many other delicious things, you can make this amazingly luscious cake in a blender and it gives it the fine, fudgy, silken texture that we absolutely love in a flourless chocolate cake!

A variation of my Decadent Flourless Chocolate Cake, this version uses a different mixing method, slightly different proportions, and a splash of liquor to make it extra festive.

How to Make Chocolate Martini Cake

The beauty of this recipe is that it can all be tossed in the blender. Be sure to follow the steps in order for a smooth, silky cake.

Ingredients:

• 1/2 cup raw almonds or almond meal (the finer the better!)
• 150 grams dark chocolate (6oz)
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup white granulated sugar
• 3 eggs
• 1 teaspoon salt
• *1 teaspoon pure vanilla extract
• 3 Tablespoons Godiva Chocolate Liqueur, Kahlua, or Bailey’s Irish Cream
• *optional powdered sugar, vanilla ice cream, or chocolate ganache for dressing the cake

Blender Instructions

Preheat the oven to 375°F. Use butter to grease bottom of a 9″ springform pan.

If you don’t have one (which I didn’t on vacation!), grease the bottom and sides of a 9″ round cake pan or ceramic oven-safe pan. You can even use a square or oval pan if needed. **Shallow sides make it easiest to serve.

1. Place the almonds in a clean, dry blender and pulse until they are finely ground.
2. Pour the almonds out into a bowl.
3. Place the butter, sugar, and eggs in the blender and puree until smooth, scrape the sides of the blender with a spatula to make sure everything is mixed.
4. Then add the salt, vanilla, liqueur of your choice and pulse.
5. Place the chocolate into a microwave safe bowl and break it up. Microwave for 30 seconds, stir, and repeat until the chocolate is melted.
6. Pour in the melted chocolate into the blender and blend until evenly mixed.
7. Lastly, add the ground almonds and pulse until smooth.
8. Pour the mixture into the prepared pan and bake for 20 minutes or until a knife inserted into the center comes out clean. If it needs more time, add 2 minute intervals to avoid overcooking the cake.
9. Allow the cake to cool before drizzling with ganache and serving.

To Make a Simple Ganache for Drizzling:

Yes, you should! No, it’s not hard. It’s like making hot cocoa but the proportions are reversed. I promise that it’s that easy.

1. Break 3-4 ounces of good dark chocolate (60% or 70% cocoa) into small pieces in a small bowl.
2. Heat 1/2 cup heavy whipping cream in a small saucepan until it just begins to bubble along the edges.
3. Pour 1/2 the cream over the chocolate, let it sit for 10 seconds, and then stir until it’s melted, smooth, and glossy. Add additional cream to get the desired consistency. Thinner ganache can be drizzled, thicker can be spread like frosting.
4. Add a teaspoon of vanilla extract (or liqueur) if you’d like.
5. Pour over the cooled cake and spread to the edges.
6. Store extra ganache in the refrigerator (or freezer) in an airtight container.

*No whipping cream? You can sub 1/4 cup milk or half & half plus 1 Tablespoon of butter for the whipping cream.

Chocolate Martini Cake (No Mixer, No Fuss, 100%GF)

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• Author: Chef
• Total Time: 25 minutes

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Description

This decadent Chocolate Martini Cake can be prepped in minutes in your blender and makes a luscious, gluten-free dessert. The classic flavor combination of chocolate and almonds will never go out of style, but this recipe also invites lots of variations and substitutions.

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Ingredients

Scale 1x2x3x

• • 1/2 cup raw almonds 

• • 150 grams dark chocolate (6oz)

• • 1/2 cup unsalted butter, softened (1 stick)

• • 1/2 cup white granulated sugar

• • 3 eggs

• • 1 teaspoon salt

• • *1 teaspoon pure vanilla extract

• • 3 Tablespoons Godiva Chocolate Liqueur, Kahlua, or Bailey’s Irish Cream

• • *optional powdered sugar, vanilla ice cream, or chocolate ganache for dressing the cake

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Instructions

Preheat the oven to 375°F. Use butter to grease bottom of a 9″ springform pan.

If you don’t have a springform pan (which I didn’t when I adapted his recipe on vacation!), grease the bottom and sides of a 9″ round cake pan or ceramic oven-safe casserole dish. You can even use a square or oval pan if needed. **Shallow sides make it easiest to serve.

1. 1. Place the almonds in a clean, dry blender and pulse until they are finely ground.

1. 1. Pour the almonds out into a bowl and set aside.

1. 1. Place the butter, sugar, and eggs in the blender and puree until smooth. Scrape the sides of the blender with a spatula to make sure everything is mixed.

1. 1. Then add the salt, vanilla, and liqueur of your choice. Blend until smooth.

1. 1. Place the chocolate into a microwave safe bowl and break it up into pieces. Microwave for 30 seconds, stir, and repeat until the chocolate is melted. Do not overcook the chocolate!

1. 1. Pour in the melted chocolate into the blender and blend until the batter is evenly mixed.

1. 1. Lastly, add the ground almonds and pulse until smooth.

1. 1. Pour the mixture into the prepared pan and bake for 20 minutes or until a knife inserted into the center comes out clean. If it needs more time, add 2 minute intervals to avoid overcooking the cake.

1. 1. Allow the cake to cool before drizzling with ganache and serving. 

Notes

*You can substitute almond meal, almond flour, or even roasted salted almonds for the raw almonds. If using salted almonds, reduce the salt in the recipe by 1/2 teaspoon.

*You can also substitute salted butter, if that’s what you have on hand. Reduce the salt in the recipe by 1/2 teaspoon.

*You can use coffee or espresso in place of the liqueur in this recipe for a non-alcoholic version.

• Prep Time: 5 minutes
• Cook Time: 20

Colleen