Flourless Chocolate Cake

This decadent, chocolatey, melt-in-your-mouth flourless chocolate cake is simply amazing. Finely ground almonds, rich dark chocolate, confectioners sugar, eggs and butter. That’s all you need to pull this incredible cake together. And it’s gluten-free!

A Flourless Chocolate Cake by any other name would taste as sweet!

Don’t let its simplicity fool you. Despite its humble ingredients, this cake is luscious, elegant, and worthy of your best China.

Flourless chocolate cakes have many names and variations: La Torta Tenerina, a version that hails from Ferrara, Italy, was made in honor of royalty and has a fine, silken texture. Molten Chocolate Lava Cake, another version, is served warm-its rich, gooey, center perfect with berry coulis or vanilla ice cream.

this recipe!

This flourless chocolate cake recipe uses ground almonds instead of wheat flour, similar to the Torta Caprese from the island of Capri. Depending on how coarsely ground the almonds are, it can have a more fine or rustic texture.

The creamy richness of the chocolate and butter are balanced with lightness from the whipped egg whites folded in a the end.

A scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar all complement this cake beautifully.

And if you want to take the chocolate factor to the next level, you can glaze the cake with a chocolate ganache for extra decadence.

How to Make Chocolate Ganache

It is soooo simple, so shiny, and so delicious. For enough to cover one Flourless Chocolate Cake:

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 the cream over the chocolate and stir until it’s melted, smooth, and glossy.
4. Add a teaspoon of vanilla extract (or almond or peppermint or orange) if you’d like.
5. Pour over the cake and spread to the edges.
6. Store extra ganache in the refrigerator (or freezer) in an airtight container.

Variations

I make this flourless chocolate cake every year for my husband’s birthday and it never disappoints! I often vary the flavor of the cake by adding a touch of extract or another ingredient, so once you’ve mastered the basics, try one of these variations:

• Espresso powder- Adding a teaspoon of espresso powder gives just a hint of coffee to the cake and complements the rich chocolate taste. You can add an additional teaspoon for more of a mocha flavor. As a side note, I often use coffee instead of water when making chocolate cakes or brownies for extra depth of flavor, but the dry espresso powder is what you want here.
• Vanilla or Almond extract– Adding a teaspoon of either of these extracts enhances the flavor of the cake.
• Chili powder– For a Mexican hot cocoa flavor, add 1/2 – 1 teaspoon of chili powder to the recipe. If you try it, I insist you serve it with cinnamon ice cream because it makes an amazing combo! No need to hunt down cinnamon ice cream; just add a teaspoon of cinnamon per cup of vanilla ice cream. Stir and re-freeze before serving. It’s awesome!
• Freeze dried raspberries– Pulse 1/4 cup of these in your food processor or spice blender and add them with the almonds for a raspberry chocolate cake. Serve with fresh raspberries or the chocolate ganache icing (recipe below).

How to make this Flourless Chocolate Cake recipe

Click here for a video to show you how it’s done!

Ingredients:

• 1/2 cup finely ground almonds or almond meal (the finer the better!)
• 150 grams dark chocolate (6oz)
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup confectioners sugar (powdered sugar)
• 3 eggs, separated
• 1/2 teaspoon salt
• *1 teaspoon pure vanilla extract (optional)
• *optional powdered sugar, vanilla ice cream, or chocolate ganache for dressing the cake

Instructions

This cake is very easy to prepare! I recommend that you use a stand mixer to cream the butter, but no other special equipment required. Preheat oven to 375° F. Grease the bottom of an 8″ or 9″ cake pan or line the bottom with parchment or waxed paper. Alternatively, you may use a springform pan.

1. Use a stand mixer with whisk attachment to beat egg whites until soft peaks form. Spoon into separate bowl and set aside.
2. Switch mixer to the paddle attachment and cream the butter, salt, and confectioners sugar together in the mixing bowl. No need to wash the bowl from beating the eggs. If adding vanilla, do so during this step.
3. After the butter, salt and sugar are thoroughly combined and fluffy, add the egg yolks and beat on high.
4. Place chocolate in a microwave safe dish and melt in microwave. Start with 30 seconds, stir, and repeat until melted.
5. Stir the melted chocolate into the creamed butter mixture. It will be dark and glossy.
6. Stir in the finely ground almonds or almond meal on low speed. Scrape the bottom of the mixing bowl to make sure all the almonds are incorporated.
7. Gently fold in the egg whites by hand.
8. Pour batter into prepared 8″ or 9″ cake pan (or springform pan).
9. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Err on the side of pulling the cake a touch soon rather than over baking as it will continue to cook after being removed from the oven. Nobody likes dry cake! But if you do overcook it, serve with generous servings of ice cream and no one will complain:)

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