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    Home » Recipes » Cakes & Cupcakes

    Published: Nov 16, 2019 · Modified: Mar 17, 2023 by Paula Montenegro · Income from ads and affiliates

    Flourless Chocolate Almond Cake

    Jump to Recipe
    Slice of flourless chocolate cake topped with nuts, long pin with text
    Slice and whole flourless chocolate cake topped with nuts, long pin with text

    This recipe is all you ever wanted in a flourless chocolate cake! It is intensely chocolatey and gluten-free, with a lot of texture from the almonds and a super fudgy center that will make you a raving fan.

    Table of Contents Open
    How to make a flourless chocolate cake
    Cracked top
    The topping
    Kitchen notes
    Related recipes you might like:
    Flourless Chocolate Almond Cake
    Nut topped Chocolate cake on white cake stand, white background.


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    It's almost a baked chocolate mousse, as most of these cakes are, that's why they remain airy and fudgy at the same time, unlike brownies for example.

    I have a thing for this type of cake and that thing is that I love them, haha!

    So I constantly look for recipes and compare them. This one today got in my way and kinda stayed. I made it several times for different occasions, so it was time I posted about it.

    Like most of you, I love chocolate cakes, more so if they are flourless given that they are fudgy and intense. Sort of like a very airy brownie, but in cake form and taller.

    Fudgy slice of chocolate cake topped with dulce de leche and nuts. White surface and background.

    I spotted a flourless chocolate almond cake on social media and, despite the separating of eggs situation - something I don't like at all - tried it anyway.

    Did you take a good look at the ridiculous fudgy texture of this cake? It's fantastic!

    How to make a flourless chocolate cake

    Choose good chocolate (60-70% dark chocolate) and fresh eggs. The better the ingredients, the better the cake.

    Mixing meringue with melted chocolate in metal bowl.

    A meringue is made and the chocolate and butter are mixed into it.

    Tip: always use a spatula when incorporating mixtures into a meringue or whipped egg whites and do so with light, quick moves.

    Important: deflate the egg mixture as little as possible while mixing in the chocolate mixture.

    The almonds can be mixed into the chocolate before or after (image below) you add it to the egg whites. As long as you don't overmix the whole thing, you'll be fine.

    Adding ground almonds to meringue batter, metal bowl, spatula.

    Cracked top

    As it bakes, the top of this flourless chocolate cake cracks, big time (image below). This is fine and happens to almost all of these types of cakes, where an airy chocolate mousse is baked.

    Relax, take it out of the oven, and get ready for the next part. The middle of the cake will sink. That is fine also.

    Baked flourless chocolate cake in metal pan, crackly top.

    The middle of most flourless cakes sinks like in a souffle. It is a baked mousse after all.

    Besides, we want a fudgy center (I couldn't imagine someone who wouldn't) so we underbake it a little.

    This is a baked chocolate mousse after all. Just watch it deflate and know that it all is as it should be.

    Plain Chocolate cake on white cake stand, white background.

    The topping

    I find that the place where the cake sunk screams to be filled up. My favorite is dulce de leche (or thick caramel) and nuts. They complement the chocolate perfectly and everybody likes them.

    The second runner-up would be whipped cream and berries like in this chocolate torte. The third option would be dulce de leche and whipped cream like the banoffee cake.

    So, I have a new favorite flourless chocolate cake, gluten-free of course.

    Flourless chocolate almond cake (gluten free).

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Eggs: when separating the eggs not a single speck of egg yolk is allowed to get into the whites. And the bowl has to be squeaky clean. Otherwise, the egg whites won't rise as they should and the cake will not be as light.
    • Pan size: using the specified pan size is important. If you use a different pan size you will get either a very different final cake. Especially if you use a smaller one, the cake will probably not bake fully in the middle and the top and bottom will almost burn. If the pan is larger, the cake will be too short and will lack that fudgy quality.
    • Storing: this cake can be frozen for up to a month after it has completely cooled. Wrap it well in plastic and then aluminum. Or refrigerate it for a few days before adding the topping and eating it.
    Whole chocolate cake topped with caramel and nut on a white cake stand

    Variations

    • You can add a different liquor, like mint or cassis, and completely change the flavor.
    • Add orange zest to the batter, and use orange liquor.
    • Add spices, such as ground cardamom or cinnamon. Or even some dried chili for a spicy kick.

    So there you have it, a very easy-to-make flourless chocolate cake that will get you smiles from your crowd. And well-deserved ones. Happy holiday season you guys!

    Slice of Nut and caramel topped Chocolate cake on white surface.

    Related recipes you might like:

    • A berry topped chocolate torte on a pink cake stand with one slice being removed. Grey and white background.
      Chocolate Torte
    • Single slice of chocolate cake on bamboo placemat with rest of cake in the background.
      Flourless Chocolate Bean Cake
    • Squares of triple brownie cake on white surface, pink background.
      Chocolate Brownie Cake
    • Dripping iced chocolate cake squares on metal pan.
      Chocolate Condensed Milk Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Caramel and nut topped chocolate cake on a white cake stand with white background.

    Flourless Chocolate Almond Cake

    ★★★★★

    5 from 5 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Intensely chocolatey, gluten-free, with a lot of texture from the almonds and a super fudgy center that will make you a raving fan.

    • Total Time: 120 minutes
    • Yield: 8 servings

    Ingredients

    Units
    • 7 oz. (scant 1 cup or 200g) unsalted butter
    • 7 oz. (200g) dark chocolate (60-70%)
    • 1 ½ cups (150g) almond flour (or process the almonds until you have almond meal, careful not to process them too much as they will start releasing the oil).
    • 6 eggs, at room tº, separated
    • Scant 1 cup (180g) light or dark brown sugar
    • â…• cup (50ml) almond liquor (I use homemade amaretto, but you can use Frangelico or whisky too).
    • Dulce de leche or thick caramel. to serve
    • ½ cup mixed dried nuts, lightly toasted

    Instructions

    1. Preheat the oven to 330ºF / 170ºC.
    2. Butter or spray a 9-inch (24cm) round cake pan with removable bottom and dust with fine bread crumbs (my favorite) or flour.
    3. Melt chocolate and butter together (just like you do for brownies) in the microwave (15 second spurts whisking well after each one) or over a double boiler without touching the water. Reserve.
    4. Have the rest of the ingredients measured and ready, the egg yolks separated from the egg whites and each in different large clean, dry bowls.
    5. First beat egg whites until you have stiff peaks.
    6. With the same beaters (don’t clean them), beat egg yolks and sugar for 3-4 minutes, until light and foamy.
    7. Add liquor and almonds to the chocolate mixture and mix.
    8. Then add the chocolate mixture to the egg yolks, mixing lightly with a spatula.
    9. Add the egg whites in 3 additions, mixing lightly with a spatula so as not to deflate them much.
    10. Mix all trying to retain as much air as you can. It doesn't matter if it's not 100% mixed. Some streaks of chocolate here and there are ok.
    11. Transfer to the prepared pan and bake for 35-40 minutes, until the top cracks and the surface feels quite firm. It will jiggle a bit in the center.
    12. Let cool completely on a wire rack.
    13. Refrigerate for 4 hours or up to 2 days, well wrapped.
    14. Unmold carefully onto the serving platter, cover with dulce de leche or caramel and cover with nuts.

    Notes

    Tips & tricks for making this cake:

    • Chocolate: use the best 60-72% dark chocolate you can buy. My favorite brands are Green & Black, and Ghirardelli. The better the chocolate, the better the cake.
    • Eggs: when separating the eggs not a single speck of egg yolk is allowed to get into the whites. And the bowl has to be squeaky clean. Otherwise, the egg whites won't rise as they should and the cake will not be as light.
    • Pan size: using the specified pan size is important. If you use a different pan size you will get either a very different final cake. Especially if you use a smaller one, the cake will probably not bake fully in the middle and the top and bottom will almost burn. If the pan is larger, the cake will be too short and will lack that fudgy quality.
    • Storing: this cake can be frozen for up to a month after it has completely cooled. Wrap it well in plastic and then aluminum. Or refrigerate it for a few days before adding the topping and eating it.
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 40 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Keywords: flourless chocolate almond cake

    Did you make this recipe?

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Tisha says

      November 16, 2019 at 2:55 pm

      This cake looks so rich and delicious! Love that there isn't flour used!

      ★★★★★

      Reply
    2. Heidy says

      November 16, 2019 at 1:59 pm

      I am loving this flourless cake idea! Totally excited to make it for my best friend who is Gluten intolerant. I will be letting you know how it turned out soon.

      ★★★★★

      Reply
    3. Lisa says

      November 16, 2019 at 1:20 pm

      Flourless chocolate cakes are my favorite (as I'm gluten-free), but you took it over the top with those toppings and that fudgy center. Yum!

      ★★★★★

      Reply
    4. Dannii says

      November 16, 2019 at 12:57 pm

      What a beautiful cake. I love almonds in cakes.

      ★★★★★

      Reply
    5. Veena Azmanov says

      November 16, 2019 at 12:09 pm

      Happy festive season. This is chocolate Heaven. Love the moistness and the nutty flavor of this flourless chocolate almond cake. Caramel is surely the Icing.

      ★★★★★

      Reply
    6. Angie@Angie's Recipes says

      December 30, 2017 at 2:53 am

      That looks sinfully decadent and inviting with caramel and nuts! happy new year, Paula.

      Reply
      • Paula Montenegro says

        January 02, 2018 at 7:28 am

        Happy 2018 to you Angie!

        Reply
    7. Karen (Back Road Journal) says

      December 29, 2017 at 6:08 pm

      Oh my does that look wonderful. I've pinned it and will make it for a special occasion.

      Reply
      • Paula Montenegro says

        January 02, 2018 at 7:28 am

        Happy New Year Karen!

        Reply
    8. David says

      December 29, 2017 at 12:48 pm

      Looks truly amazing, Paula! What a wonderful way to celebrate the New Year! Mark and I wish you all the best for 2018...thanks for your friendship; it’s a true gift!

      Reply
      • Paula Montenegro says

        January 02, 2018 at 7:29 am

        Same here David! Wishing you both the best 2018!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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