Flourless Chocolate & Almond Cake Recipe

Introduction

This flourless chocolate and almond cake is a rich, fudgy treat perfect for chocolate lovers. It combines dark chocolate with ground almonds for a moist texture and intense flavor. Whether served warm or cooled, it’s a delightful dessert that’s simple to make and gluten-free.

Ingredients

• 200g dark cooking chocolate, chopped into small pieces
• 200g butter, chopped into small pieces
• 3 eggs
• 175g golden caster sugar
• 100g mascarpone or soft cheese
• ¼ tsp vanilla extract
• 100g ground almonds
• 30g cocoa powder, plus extra to serve

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Line the base of a 20cm springform tin with baking parchment.
2. Step 2: Melt the chocolate and butter together in a heatproof bowl set over a pan of just-simmering water, or microwave in 20-second bursts. Stir and set aside to cool slightly.
3. Step 3: In a separate bowl, beat the eggs and sugar with an electric whisk for 4-5 minutes until thick and creamy.
4. Step 4: Add mascarpone and vanilla extract to the egg mixture, beating until combined.
5. Step 5: Gently fold in the cooled chocolate and butter mixture until evenly mixed, then fold in the ground almonds.
6. Step 6: Sift over the cocoa powder and a small pinch of salt, folding everything together until smooth.
7. Step 7: Pour the batter into the prepared tin, place the tin on a baking tray, and bake for 35-40 minutes. The cake should be puffed and cracked on top.
8. Step 8: Allow the cake to cool in the tin for 30-40 minutes; it will deflate slightly as it cools.
9. Step 9: Serve warm as a chocolate pudding or cool completely to enjoy as a fudgy brownie cake. Dust with extra cocoa powder before serving.

Tips & Variations

• For added texture, try mixing in chopped nuts or chocolate chips before baking.
• Replace mascarpone with cream cheese for a slightly tangier flavor.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Ensure not to overbake; the center should remain slightly gooey for the best fudgy texture.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave to enjoy the warm, gooey texture, or serve cold for a denser brownie-like experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chocolate?

Yes, you can use milk chocolate for a sweeter, less intense flavor, but the texture and richness will vary. Dark chocolate is recommended for the best balance of flavor.

Is this cake suitable for gluten-free diets?

Yes, this recipe contains no flour and uses ground almonds, making it naturally gluten-free. Always check ingredients to ensure they are certified gluten-free if needed.

Flourless Chocolate & Almond Cake Recipe

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★★★★★

4.7 from 55 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This flourless chocolate and almond cake is a rich, fudgy dessert that combines dark chocolate, buttery almonds, and creamy mascarpone for a decadent treat. Perfectly moist and dense, it offers both the deep flavors of chocolate and a tender crumb, ideal for serving warm as a pudding or cooled as a brownie-like cake.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 200g dark cooking chocolate, chopped into small pieces
• 200g butter, chopped into small pieces
• 3 eggs
• 175g golden caster sugar
• 100g mascarpone or soft cheese
• ¼ tsp vanilla extract
• 100g ground almonds
• 30g cocoa powder, plus extra to serve

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Instructions

1. Preheat and Prepare: Heat the oven to 180C (160C fan)/gas mark 4. Line the base of a 20cm springform tin with baking parchment to prevent sticking and ensure easy removal of the cake.
2. Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl over a pan of just-simmering water, stirring until melted and smooth. Alternatively, melt in the microwave in 20-second bursts, stirring between each until fully combined. Set aside to cool slightly.
3. Beat Eggs and Sugar: In a separate bowl, add the eggs and golden caster sugar. Using an electric whisk, beat for 4-5 minutes until the mixture is thick, pale, and creamy, creating a light and airy base for the cake.
4. Add Mascarpone and Vanilla: Fold in the mascarpone (or soft cheese) and vanilla extract gently, continuing to mix until well combined, maintaining the airy texture.
5. Combine Chocolate Mixture: Slowly fold the cooled melted chocolate and butter mixture into the egg and mascarpone batter until the mixture is uniform in color and texture.
6. Incorporate Dry Ingredients: Fold in the ground almonds. Sift the cocoa powder and a small pinch of salt over the batter, then gently fold to combine, ensuring an even chocolate flavor throughout the cake.
7. Bake the Cake: Pour the batter into the prepared springform tin and place it on a baking tray. Bake in the preheated oven for 35-40 minutes, until the cake has puffed up and developed a cracked top surface.
8. Cool the Cake: Remove from the oven and allow the cake to cool in the tin for 30-40 minutes. The cake will deflate as it cools, creating a fudgy texture.
9. Serve: Serve the cake warm as a rich chocolate pudding, or allow it to cool completely for a dense, fudgy brownie-style cake. Dust with extra cocoa powder just before serving for an elegant finish.

Notes

• Using a springform tin makes it easier to remove the delicate cake without breaking it.
• Allow the melted chocolate mixture to cool slightly before folding it into the egg mixture to prevent curdling.
• You can substitute mascarpone with any soft cream cheese if desired.
• For extra flavor, consider adding a pinch of espresso powder to the cocoa powder.
• The cake is naturally gluten-free due to the absence of flour, making it suitable for those avoiding gluten.
• This cake pairs beautifully with fresh berries or a dollop of whipped cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: flourless chocolate cake, almond cake, fudgy chocolate cake, gluten free dessert, mascarpone cake, cocoa cake, rich chocolate cake