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.

Flourless cakes with chocolate are not hard to make but you have to take into account small details that make all the difference.
This recipe is sweet but deeply flavored. Similar to the chocolate torte but without the alcohol.
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.

How to make a flourless chocolate cake
Choose good chocolate and fresh eggs. The better the ingredients, the better the cake.

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.

Cracked top
As it bakes, the top of this flourless chocolate cake cracks. This is fine and happens to almost all of these 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.

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.
Just watch it deflate and know it all is as it should be.

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.
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.

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.

Variations
- Bittersweet chocolate: substitute half the amount for semisweet for a more intense cake.
- 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 everyone!

Related recipes you might like:
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Flourless Chocolate Cake (with almonds)
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Ingredients
- 7 ounces unsalted butter, scant 1 cup
- 7 ounces semisweet chocolate
- 1 ½ cups almond flour , or process whole almonds until you have almond meal, careful not to process them too much as they will start releasing the oil.
- 6 eggs, at room temperature, separated
- 1 cup light brown sugar, loosely packed
- 1 cup dulce de leche, thick caramel sauce or whipped cream, to serve
- ½ cup mixed nuts, lightly toasted
Instructions
- Preheat the oven to 330ºF (170ºC).
- Butter or spray a 9-inch (24cm) round cake pan with removable bottom and dust with fine bread crumbs or flour.
- Melt 7 ounces semisweet chocolate and 7 ounces unsalted 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.
- Have the rest of the ingredients measured and ready. Separate 6 eggs: egg yolks from the egg whites, and place each in a different large clean and dry bowl.
- Beat egg whites until you have stiff peaks.
- With the same beaters (don’t clean them), beat egg yolks and 1 cup light brown sugar for 3-4 minutes, until light and foamy.
- Fold in 1 ½ cups almond flour or ground almonds into the chocolate mixture.
- Then add the chocolate mixture to the egg yolks, mixing lightly with a spatula.
- Add the egg whites in 3 additions, mixing lightly with a spatula so as not to deflate them much.
- 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.
- 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.
- Let cool completely on a wire rack.
- Refrigerate for 4 hours or up to 2 days, well wrapped.
- Unmold carefully onto the serving platter, cover with 1 cup dulce de leche or caramel and cover with ½ cup mixed nuts.
Tisha says
This cake looks so rich and delicious! Love that there isn't flour used!
Heidy says
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.
Lisa says
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!
Dannii says
What a beautiful cake. I love almonds in cakes.
Angie@Angie's Recipes says
That looks sinfully decadent and inviting with caramel and nuts! happy new year, Paula.
Paula Montenegro says
Happy 2018 to you Angie!
Karen (Back Road Journal) says
Oh my does that look wonderful. I've pinned it and will make it for a special occasion.
Paula Montenegro says
Happy New Year Karen!
David says
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!
Paula Montenegro says
Same here David! Wishing you both the best 2018!