If you are surprised to see yet another chocolate recipe here on the blog, let me be the first to welcome you to my little corner of the internet because you must be new around here. If we are being honest, my blog name should read something like Browned Butter Chocolate Covered Blondie. If there is one thing you should know about me it’s that chocolate is my kryptonite. I’m completely obsessed with aaallllll the chocolate things and I’d be lying if I said I don’t lie awake at night dreaming up a decadent, chocolate-laden dessert. My sweet tooth accepts chocolate in all forms. Chocolate cake with chocolate frosting, a chocolate chunk cookie, a rich, double chocolate brownie. I’ll even take my chocolate in the form of a dark chocolate square in the checkout line at Trader Joes. If I’m really desperate, a handful of bittersweet chocolate chips from the kitchen pantry will do. Not a day goes by that I don’t have at least a smidge of chocolate something-or-other. And while I’ve tried to quit chocolate, you know how the saying goes….I’m no quitter.
Needless to say, there are no shortage of chocolate desserts in my archives. But since you can never have too much of a good thing I bring you this Flourless Chocolate Almond Cake. It checks A-L-L the boxes on my checklist for the perfect dessert. This flourless dessert is like the little black dress of cakes…it’s pretty, it’s practical and it’s easy to throw together in a pinch. Not to mention, it will always get you a compliment. A fancy cake that only looks fancy is just as essential in your baker’s repertoire as a little black dress is in your closet. Like that LBD, you can take this single layer cake anywhere and it never goes out of style. Trust me when I say you neeeeeddd this in your life. I’m 99% sure I say that about every recipe on the blog, but you get the point.
This Flourless Chocolate Almond Cake is deceptively easy to bake and will impress even seasoned bakers at your next dinner party. It’s rich in flavor, ever so slightly gooey and will please even the most discriminating chocolate lover. And let’s just take a minute to appreciate that gently crackled top which makes this cake a standout when sprinkled with a dusting of cocoa powder or confectioner’s sugar. Or a dollop of cold whipping cream. Your choice…there are no wrong ways to serve this cake. Oh, and the cake gets major bonus points because it’s made with almond flour which makes this the perfect sweet something to share with your gluten-free guests. I told you this cake checks aaalllll the boxes!
I happen to have one last slice of this cake in the fridge so I’m going to sign off and go savor every last crumb of this Flourless Chocolate Almond Cake. It’s seriously swoon-worthy and I hope you’ll bake one soon. I love hearing from all of you bakers out there so leave me some love below in the comments. In next week’s blog post we are diving deep into all things fall. I couldn’t be happier that sweater weather is upon us and I have lots of pumpkin spiked, cinnamon-sugar-dusted, maple-pecan-drizzled goodies up my sleeve. Until then, lots of love and blondies!Print
A flourless cake with rich, chocolatey flavor, a slightly gooey center and perfectly crackled top makes this single layer cake an impressive dessert for your next dinner party. This gluten free cake is made with almond flour and will win over even the most discriminating chocolate lovers.
- 8 TBSP (1/2 cup) unsalted butter
- 10 ounces chocolate (I combined semi-sweet and dark chocolate, over 70% cocoa)
- 4 large eggs, room temperature, separated
- 1/2 TBSP vanilla extract
- 1 TBSP cocoa powder (I used special dark blend of regular and Dutch process)
- 1/2 tsp salt
- 3/4 cup granulated sugar ( I use baker’s fine sugar)
- 1 1/2 cups plus 1 TBSP blanched almond flour (extra fine ground)
- 1/2 tsp baking powder
- cocoa powder or confectioner’s sugar for garnish
- Preheat oven to 350 degrees
- Grease bottom and sides of a 9″ springform pan with non-stick cooking spray
- In a medium saucepan, melt chocolate and butter over low heat, stirring often until fully melted and smooth
- Remove pan from heat and set aside
- Once cooled to room temperature, whisk in the egg yolks, Dutch cocoa powder, vanilla extract and salt
- Place egg whites in a stand mixer with whisk attachment and beat until froth forms, but not stiff
- Add the sugar slowly and continue beating until stiff peaks form, about 10 minutes
- Stir together almond flour and baking powder
- Being careful not to over mix, add flour/baking powder mixture to egg whites bowl and fold in gently
- Add melted chocolate to mixture and gently fold in
- Pour batter into prepared pan
- Bake for 30-32 minutes or until center of cake is slightly under baked
- Remove from oven and cool slightly on a wire rack
- Run a knife or off-set spatula around edges of the springform pan before removing the ring from the bottom
- Dust with more cocoa powder or confectioner’s sugar before serving
- Best when served warm
Cake can be stored tightly covered at room temperature for 3-4 days.