Flourless Chocolate Cake
Typically, flourless chocolate cakes are made by beating egg whites until stiff then folding through the batter.
- 1 1/2 cups dark chocolate chips ((Note 1))
- 120g / 1 stick unsalted butter (, melted)
- 3/4 cup white sugar
- 3 large eggs (at room temperature (60g/2oz each+) (Note 2))
- 1 tsp vanilla
- 1/4 cup cocoa powder (, sfited (preferably Dutch processed i.e. the more expensive stuff))
- 1/2 tsp baking powder
- 2 cups almond meal / almond flour ((or hazelnut flour))
- Preheat oven to 180C/350F (160°C fan).
- Butter and line a 20cm / 8" spring form pan.
- Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
- Whisk in sugar. Add eggs and vanilla, whisking well until combined,
- Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
- Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
- Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.
- Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!
Such cakes rise when baking, but then it sinks once cooled, creating a “crater” on the surface and a slightly denser cake. This recipe made using a touch of baking powder yields are slightly fluffier cake – plus it’s far easier and quicker, and the cake has a fairly level surface.
The surface has a thin crackly layer like brownies (GF version here) and the inside is lovely and moist. This cake is also quite forgiving - no need for measuring ingredients to the exact gram.
After this one, try this GF Whole Orange Cake that readers from all over have fallen in love with! Ingredients 1 1/2 cups dark chocolate chips ((Note 1)) 120g / 1 stick unsalted butter (, melted) 3/4 cup white sugar 3 large eggs (at room temperature (60g/2oz each+) (Note 2)) 1 tsp vanilla 1/4 cup cocoa powder (, sfited (preferably Dutch processed i.e. the more expensive stuff)) 1/2 tsp baking powder 2 cups almond meal / almond flour ((or hazelnut flour)) Method Preheat oven to 180C/350F (160°C fan).
Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth. Add eggs and vanilla, whisking well until combined, Switch to wooden spoon.
Add cocoa powder, baking powder and almond meal, fold through until just combined. Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter. Cool cake in the pan for 10 minutes, then remove sides.
Cool completely on rack before carefully removing base. I served mine with strawberries and dollop cream, but it doesn't need it!
