Flourless Chocolate Cake

5 from 9 votes

Flourless Chocolate Cake

Flourless chocolate cake is a fudgy dessert that's made with almond flour, chocolate, eggs, sugar, and butter. Incredibly easy to make, this is a dessert you'll want to make time and time again.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Italian

Servings: slices

Author: James Delmage and Tara

Ingredients

2 cups (190g) almond flour (2 cups)
3/4 cup plus 2 tablespoons (190g) granulated sugar divided
6.7 ounces (190g) bittersweet chocolate 50-80% cacao
13 tablespoons (190g) butter cubed and softened to room temperature
4 large eggs separated and at room temperature
confectioner's sugar for dusting

Instructions

Grease a 9-inch springform pan with butter or cooking spray and line the bottom with parchment paper. Preheat the oven to 350f.
Over a double boiler, melt the chocolate. Once melted, remove from the heat and add the butter and continue to stir while the butter melts.
Add 3/4 cup of sugar and almond meal and continue to stir until combined.
Once the mixture has cooled, add the egg yolks and stir until combined.
In a separate clean bowl, or in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites for 30 seconds, then add the remaining 2 tablespoons of sugar and beat on high until they reach medium peaks.
Using a rubber spatula, gently fold the egg whites into the chocolate batter a third at a time.
Pour the batter into the prepared cake pan and level with a spoon or offset spatula. Bake for 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. It does not need to be completely dry.
Allow the cake to cool in the tin before removing the springform and dusting lightly with confectioner's sugar. Enjoy!

Notes

Use a springform pan that's greased and lined with parchment paper for best results.
Use good quality bittersweet or extra bittersweet chocolate for the best results.
This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.

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