Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Chocolate & Almond Cake Recipe

★★★★★

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

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://eatwithjack.com/flourless-chocolate-and-almond-cake-recipe/