Making a flourless chocolate almond cake was always on my mind. So a couple of days back, I seriously decided to develop a good recipe when a friend of mine- whose following a gluten free diet – came over for a visit. I couldn’t be more pleased with the result. Yes, I would venture to say that the cake will wow your guests. It is beyond delicious! It is a handy recipe for those who cannot tolerate gluten or flour based cakes. Though, you don’t even have to be following a gluten- free diet to fall for it.
Simply it is made of almond flour instead of flour. No fancy assembly is required; just dust the cake with some powdered sugar. Serve it on its own or with whipped cream. The cake is flourless and gluten free. Just make sure to use a gluten free baking powder if you are following a gluten free diet.
- Use a high quality chocolate for best results. Our favorite brand is Cote d’Or.
- For best results, eggs should be at room temperature.
- If almond flour is not available in your household, throw some slivered almonds in your blender or food processor and grind. Pulse for few times until they are finely ground.
Flourless Chocolate Almond Cake
Description
Ingredients
- 7 eggs
- 2 1/2 cups almond flour
- 250 g. /9 oz. dark chocolate chopped
- ¼ cup heavy cream or half and half
- 1 cup sugar
- 2 teaspoons baking powder if following a gluten free diet, use a gluten free brand
- 227 g. / 2 sticks butter
- A drop of almond extract
Instructions
- Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
- Grease a 27cm/ 10.5 inches round springform pan with a piece of butter orcooking spray, then line base and side with parchment paper.
- In a bowl, mix together the almond flour and baking powder. Set aside.
- Using an electric mixer, beat the eggs for 3 minutes or until the volume of the eggs double in size.
- In the meantime, place the chocolate, sugar, butter and heavy cream in a thick bottomed saucepan and whisk over medium heat until the chocolate melts and homogenize with the other ingredients. Set aside to cool down a bit.
- Gradually, add the melted chocolate mixture to the beaten eggs and stir gently with a wooden spoon to incorporate all together.
- Drizzle the almond extract.
- Fold in the almond flour mix and stir well to incorporate the batter together.
- Spoon the batter into the prepared springform pan and bake for 25 minutes. Set aside to completely cool down.
- Remove the cake from the springform pan and peel away the parchment paper.
- Dust the cake with some icing sugar (powdered sugar) and serve with a dallop of whipped cream just upon serving, optional but I do recommend it as it balances the chocolatey doze of the cake.
- The cake stays moist and delicious for days, so you can make it ahead of time and wrap it and store it at room temperature.
