Flourless chocolate almond cake

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

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 cakes 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.

For ages I’ve been making Nigella’s chocolate mousse cake, a masterpiece that never disappoints (sorry for the old post, it needs a revamp asap!). But I spotted this flourless chocolate almond cake on social media and, despite the separating of eggs situation – something I don’t like at all – made it anyway and it turned out amazing.

Did you take a good look at the ridiculous fudgy texture of this cake? It’s as amazing as seen in the image above.

So, how do we make this wonderful flourless chocolate cake?

Choose good chocolate (60-70% dark 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.

Main focus here: deflating 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 over mix the whole thing, you’ll be fine.

About that cracked top.

As it bakes, the top of this flourless chocolate cakes 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.

The middle of most flourless cakes sinks as it is air that is trapped in but that has little structure, like in a souffle. 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.

About 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 (image below). They complement the chocolate perfectly and everybody likes it.

The second runner-up would be whipped cream and berries. The third option would be dulce de leche and whipped cream.

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

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.

Variations on this recipe.

• 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 a flourless chocolate cake that will get you smiles from your crowd. And well-deserved ones. Happy holiday season you guys!

Other recipes you might like:
Triple Chocolate Brownie Cake
Chocolate Potato Cake
Coffee Chocolate Mini Bundt Cakes
Flourless Chocolate Bean Cake
Dark Chocolate Mousse
Bourbon Chocolate Bundt Cake
Vegan Chocolate Mousse Cake 
Chocolate Mint Mousse Pie
Mint Chocolate Brownies

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Flourless chocolate almond cake

★★★★★ 5 from 5 reviews

• Author: Paula Montenegro
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 120 minutes
• Yield: 8 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: International

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Description

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

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Scale 1x2x3x

Ingredients

• 7 oz. (scant 1 cup or 200g) unsalted butter
• 7 oz. (200g) dark chocolate (60-70%)
• 1 1/2 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
• 1/5 cup (50ml) almond liquor (I use homemade amaretto, but you can use Frangelico or whisky too).
• Dulce de leche or thick caramel. to serve
• 1/2 cup mixed dried nuts, lightly toasted

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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.

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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.

Keywords: flourless chocolate cake, chocolate almond cake, gluten free chocolate cake

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!