Flourless Chocolate Almond Cake
A rich and decadent flourless chocolate cake made with almond flour for a gluten-free treat. This cake is moist, intensely chocolatey, and surprisingly easy to make.
Equipment
- 1 Mixing Bowls Medium and Large
- 1 Springform Pan 8-inch
- 1 Electric Mixer Hand or Stand Mixer
Ingredients
Cake
- 8 ounce bittersweet chocolate at least 70% cacao
- 0.5 cup unsalted butter softened
- 1 cup almond flour finely ground
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- 6 large eggs
- 0.25 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch springform pan.
- Melt the chocolate and butter together in a double boiler or microwave in 30-second intervals, stirring until smooth.8 ounce bittersweet chocolate
- In a large bowl, whisk together the almond flour, sugar, and salt.0.5 cup unsalted butter, 1 cup almond flour
- In a separate bowl, whisk the eggs and vanilla extract together.1 teaspoon vanilla extract, 1 cup granulated sugar
- Gradually add the melted chocolate mixture to the dry ingredients, mixing until just combined. Then, gradually add the egg mixture, mixing until smooth.
- Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Notes
For an extra touch, dust the cake with cocoa powder or serve with fresh berries.