Let me introduce you one of the best flourless chocolate cakes I ever made.
It has a deep chocolate flavor (of course), a very fudgy center and that unmistakable after flavor a splash or liquor gives.
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.
As most of you, I love chocolate cakes, more so if they are flourless given that they are fudgy and intense. Sort of like a brownie, but in cake form and taller.
For ages I ‘ve been making Nigella’s chocolate mousse cake, a masterpiece which never disappoints. I spotted this flourless chocolate almond cake on social media and, despite the separating eggs situation (something I don’t like at all), made it anyway and it turned out amazing.
So, I have a new favorite flourless chocolate cake, gluten free of course.
About the cake:
The better the chocolate, the better the cake. As with most recipes that don’t have many ingredients to cover up the chocolate – a lot of butter, sugar, and add-ons in the Killer Brownies come to mind -, a good dark chocolate bar is essential. I use 60% cocoa butter and up, usually 70%. It does make a difference.
The middle sinks a bit as it cools, and that is fine. Being gluten-free with eggs as their main structure, they tend to deflate a bit, especially if you want it very fudgy (and who doesn’t I can’t imagine), because it needs to be barely underbaked like brownies. I use that collateral issue as a pool to pile dulce de leche and toasted dried nuts – pistachios, almonds, walnuts, and hazelnuts. They really finish up the cake and make it three times better. You can use a jar of store-bought caramel in a second.
So there you have it, a very easy to make flourless chocolate cake that will get you smiles from your crowd. And well deserved.
Happy 2018 guys.
- 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
- 1/2 cup mixed dried nuts, lightly toasted
- 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 (my favorite) or flour.
- Melt chocolate and butter (just like you do for brownies) in the microwave (15 second spurts) or over a double boiler without touching the water. Reserve.
- Have the rest of the ingredients measured and ready, the egg yolks and egg whites in different large clean, dry bowls.
- First beat egg whites until you have stiff peaks.
- With the same beaters (don’t clean them), beat egg yolks and sugar for about 3 minutes, until light and foamy.
- Add liquor to the chocolate mixture and then the chocolate mixture to the egg yolks, mixing lightly with a spatula.
- Add the egg whites in 3 additions, mixing lightly so not to deflate them much.
- Before the chocolate is fully mixed add the almond meal or ground almonds. 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 dulce de leche or caramel and cover with nuts.
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