Fudgey and decadent, this is my (extremely) easy flourless chocolate cake made using almond flour. No beating egg whites – I find it works better to use a touch of baking powder instead. The surface of the cake stays level rather than rising then collapsing into a crater, and the inside has a tender crumb instead of being dense. And the added bonus is that it’s ridiculously fast to make!
Flourless Chocolate Cake
This recipe is how I make flourless chocolate cake which is not the usual way but I think it yields better results with the bonus that it’s easier to make. That’s a double win in my books!
Usually, flourless chocolate cake is made by beating egg whites then folding it through the batter to make it rise. However, I almost always found that the cake would rise while baking, but then collapse into a crater while cooling. Or, if it didn’t collapse while cooling, I would tip toe around it with fear that the slightest floor vibration would make it collapse, and scold Dozer if he dared to trot through the house with his heavy footed paws.
Even if it held up while cooling, with the first cut, it would definitely collapse. And forget decorations! OR – use the decorations to hide the crater.
You get my drift. I like flourless chocolate cake – and one of my best friends’ is gluten free. The crater surface annoyed me.
So I fixed it. 🙂 A simple “dump and mix” version made with the aid of a bit of baking powder which makes the same fudge flourless chocolate cake that is much more stable.
It took a few goes to get it right. I was interested to find that almond flour / almond meal is highly sensitive to baking powder. Normally, the flour to baking powder ratio is 1 cup : 2 teaspoons, so I tried this with almond flour. The lift this gave the cake while baking was astonishing – it almost overflowed.
Then when I took it out of the oven, it collapsed.
Again – a crater. Humph!
So I tried again, drastically cutting down the baking powder to 1/4 tsp to 1 cup of almond flour. And was amazed that it worked – perfectly. Enough lift to give this cake a crumb like a cake, rather than being brownie-fudgey, but not so much that the surface rises then collapses into a carter surface.
No more craters! No more craters!
It is really hard to capture the texture of this cake in photos. It’s fudgey, but not dense fudgey like brownies. It’s got more of a cake-like texture, but it is much fudgier than normal cakes. Fudgier than my Chocolate Fudge Cake.
It looks like it’s going to crumble but it doesn’t because it’s so moist. It’s intensely chocolatey with beautiful almond undertones, and the surface has a fine crackly layer – like brownies.
It’s really, really good. I’ve made it multiple times since I created it and have no intentions of ever reverting back to the “normal” way of making flourless chocolate cakes i.e. beating egg whites. It’s not just easier. I truly think this is better.
And…you know…..NO CRATER SURFACE!!!! 😉 – Nagi xx
PS. I’ve also finally shared my Whole Orange Cake, which is also flourless and child’s play to make! It’s the cake I made at a wedding I’ve spoken about previously which was held on a remote river. I made a tiered wedding cake from scratch without an oven. Curious…???
WATCH HOW TO MAKE IT
Flourless Chocolate Cake recipe video! Best way to see the texture of the cake i.e. moist, tender crumb but fudgey, not dense and mud cake like. It was difficult to capture in photos. 🙂
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Flourless Chocolate Cake
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)
Instructions
- 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!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Dozer only has 5 modes: #1 Sleeping #2 Eating #3 Hoping to eat #4 Playing #5 Hoping to play.
This is #5. (And you’ll see #3 in the video).
Josephine B says
Forgot to say that I’m also waiting for the Orange Cake and to think that it’s not out of ones oven.
Nagi says
I’ll share both the ordinary oven version AND the non oven version that I used while camping!!!!
Josephine B says
Hi Nagi,
Dozer is so asking for that rope to be thrown. You’re going to love Calgary it’s a pity you can’t do ALL the Rockies while you’re there as they’re so beautiful.
Love this cake as I’ve also a friend that is GF not by choice, this now gives me no reason to bake a cake for when she visits. And to make it so easy without the whites beating is Heaven sent too. Will definitely be giving this a whirl or two.
Nagi says
The weather is just incredible! AMAZING!!!! N xx
Danya Shegoleff says
Hello!
Want to make sure I don’t blow it 🙂
After baking for 45 minutes, check and give it another 10?
Many thanks!
Nagi says
YIKES! it’s means to say COOL in pan! 🙃 Just fixed it!
Remi says
Nagi, you got me hooked!
I just tried your no-knead soft roll AND cinnamon rolls- back to back. I’ll post under those articles. I was supposed to be on a diet reducing my carb, sigh ….
Now comes this flourless choc cake with almond meal, I’m definitely trying this. Hey, you see, the carb is almost out. Would you know if I can sub out the sugar and use stevia or the likes? To achieve a lowest carb possible 😊
Eyes peeled out for the orange cake, when you get round to it, ….next post? 😉
Enjoy Calgary and if you can, a visit to Banff and Lake Louise is not to be missed.
Love, Remi
Nagi says
PS Thank you for the Calgary tips! I will ask my friend if they are on the list! N xx
Nagi says
Hi Remi! I’m sorry I don’t know how to eliminate the sugar in this recipe 🙂 I do like the thought of creating a (tasty) ultra healthy cake though! I must try it! N x
Trish says
Welcome to Canada! I follow both you and and joCooks! Hope you’ll enjoy your stay!
Nagi says
THANK YOU TRISH!!!! N xx
Cathy says
This looks delish! For those of us who have nut allergies, what flour would you suggest as a substitute for almond flour? Eh? (you will hear that quite frequently in Canada!)
Nagi says
Ha ha! I’ve already noticed that! 😉 Hazelnut flour is a perfect substitute, but for anything else I’m afraid I’d need to do some testing and it will change the cake quite a lot. Thanks for the question though, I will update the recipe with that tip! N xx
SandraM says
Cake looks so good. Might just have to make it to go with my sexy lentils this weekend!😉
Welcome to Canada! Glad you are here in summer and that you are getting to experience the stampede. Can’t wait to here about your Canadian travels. ☺
Nagi says
Ba ha ha! Flourless chocolate cake and sexy lentils? 10/10! 😜 The weather here is stunning! My friend keeps saying it’s so hot but to me, it’s 100% perfect – hot but not humid, clear blue skies. I love it!!
Robyn Gibson says
Thanks for sharing your recipes and experiences, Nagi. I always enjoy getting new posts in my inbox. The cake Peter Clough had was probably a dacquoise. It’s a meringue-like cake layered with buttercream. The thin, nutty meringue layers are chewy & fudgy with the buttercream filling. Try this: http://www.sbs.com.au/food/recipes/hazelnut-dacquoise
Angela says
I simply love your recipes…they continually amaze me.
Just a query about the almond meal…do you have a cup weight in grams? I rarely use cups…always weight as less wash-up and more accurate.
Also have a wonderful time in Canada…my No.1 next hoped-for travel destination.
Regards,
Angela
Nagi says
Hi Angela! I try to remember to do both, I’ll update it now! N x
Angela says
Thank you so much. Greatly appreciated.
Now I can’t wait to try another of your wonderful recipes.
Regards,
Angela
Rhonda Thalheimer says
No, way you are here in Calgary, I was just looking up another recipe of yours.
You will love the Stampede,
Welcome to Calgary.
Rhonda
From Calgary
Nagi says
Thanks Rhonda! Having a blast! I’m such a food nerd, spent the whole first day in supermarkets, checking out local prices, cuts, products you have that we don’t, chillies you have etc 🙂 It’s been interesting!
rebecca says
this looks delicious! I can’t wait to try it! I would love for you to post your flourless orange cake recipe too. thanks for all the great recipes.
Nagi says
I’ll put it on my list! I really like it – and I got real good at making it, lots of practice!!!!
Chris Sinfield says
My word, that looks absolutely delicious, I will have to try it, thanks for given it to us.
Nagi says
Thanks Chris! I do hope you try it one of these days! N x
Dorothy Dunton says
Hi Nagi. This is my kind of cake,, nice and moist! Coincidentally I made a moist chocolate cake with peanut butter frosting yesterday. It won’t last long as often as G has a piece. Know you will have a blast in Canada and I’m looking forward to a chat once you arrive in the States!
Nagi says
I was considering slathering this with peanut butter frosting!!! That’s TOO FUNNY! I hope G is behaving himself. Does he have a bell? 😜
Dorothy Dunton says
Nagi, NO he does not have a bell, but I have a baseball bat. 🙂
Nagi says
BA HA HA!!!! Literally burst out into laughter!
Marisa Franca @ All Our Way says
Mean! Mean! Mean!! That’s what you are! That cake looks absolutely decadent — I’m on a diet — and then you go and tease us about an orange cake you make without an oven. And then poor Dozer — licking his mouth and being denied. I know, puppies can’t have chocolate. I bet that smell drove him crazy. And then!! I’m still waiting to hear all about that year experiment you promised to tell us the total lowdown. *sigh* I guess I’m a lot like Dozer, not very patient. Have a great time in Canada and I’ll say a few lucky charm chants for your return — we know the run of bad luck you have when you come home.
Nagi says
It’s underway! I want to go out once when I’m happy with it, and not rush it 🙂 Keeping my fingers crossed for my return too…. *sigh*! have a great weekend Marisa! It is SO WARM over here, loving it! N xx
Rochelle Kay (@rochkay) says
I also want to know if I can use coconut flour! 🙂
Nagi says
Hi Rochelle! I’m sorry I don’t know but it’s not a direct substitution because coconut flour is far more absorbent than almond flour. 🙂 N x
carlos at Spoonabilities says
Love everything about this cake!! Have fun in Canada!
Nagi says
Thank you Carlos! It is crazy warm here – perfect summer conditions! N xx
Emma says
Is there anything I can use instead of almond flour. I know that it might change the texture/taste but the other half is allergic and I don’t want to finish him off just yet! Love getting my weekly recipe suggestion so keep up the great work.
Nagi says
Hazelnut flour!!! I use the two of them interchangeably. Would love to know what you think if you try it! N xx
Deborah says
Hi Nagi,
I’m in Santa Fe, New Mexico at 7,000 feet altitude. Do you think I need to reduce the baking powder ? This cake sounds so delish I want to try it asap and not wait until I return to sea level!
Thanks so much!
Nagi says
Hi Deborah! I just did some research and I think that if you halve the baking powder, it will work great. So reduce to 1/4 tsp. I would love to know how you go with that! I like to try to add a high altitude baking tip into all my baking recipes. 🙂 N xx
Georgie | The Home Cook's Kitchen says
oooo this looks great! I always used the egg white method but you’re right, it does collapse! Have fun in Canada, I absolutely love that part of Canada. If you can, make sure you try fit in a trip to Lake Louise, Emerald Lake Lodge and Banff! It is absolutely stunning!
Nagi says
Thanks for the tips Georgie! I will ask my friend about these! N xx
Melinda Hogan says
Hi Nagi, my one and only attempt at a cake was a chocolate cake for our daughters school fete around 1987. I have not made a cake since. It collapsed in the middle and l had to frantically ring my mother for advice. Ahhh she said, just fill it up with icing, no one will be the wiser until they get home. Job done, but, l think the experience scared me off cake making for life. I have since stuck to perfecting savoury. I am going to give this one a try, you have given me courage. Tonight l am trying your Sexy Lentil Salad. Enjoy you time in Canada. Thanks Mel
Nagi says
I agree with your mother’s advice! Works always!!! If you want a simple plain chocolate cake, try this https://www.recipetineats.com/easy-chocolate-fudge-cake/ It is super delicious and super easy! N x
Melinda Hogan says
Thanks Nagi, appreciated. Mel