5 from 14 votes
A simple Flourless Chocolate Cake made with almond meal / almond flour. Moist inside, with a thin crackly brownie-like surface. A stunning, very quick cake to make! www.recipetineats.com
Flourless Chocolate Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Typically, flourless chocolate cakes require egg whites beaten until stiff. Such cakes rise more when baking, but then it sinks more 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 level surface. The surface has a thin crackly layer like brownies and the inside is lovely and moist. This cake is also quite forgiving - no need for measuring ingredients to the exact gram. Video below.

Servings: 8 - 12
Author: Nagi
  • 200 g / 1 ½ cups dark chocolate (Note 1)
  • 120 g / 1 stick melted butter
  • ¾ cup / 165g white sugar
  • 3 large eggs at room temperature (60g/2oz each+) (Note 2)
  • 1 tsp vanilla
  • ¼ cup / 17g cocoa powder (preferably Dutch processed i.e. the more expensive stuff)
  • ½ tsp baking powder
  • 2 cups / 190g almond meal / almond flour (or hazelnut flour)
  1. Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).

  2. Butter and line a 20cm / 8" spring form pan.

  3. Melt chocolate and butter in microwave in 30 second bursts, stirring in between until smooth.
  4. Whisk in sugar. Add eggs and vanilla, whisking well until combined,

  5. Switch to wooden spoon. Add cocoa powder, baking powder and almond meal, fold through until just combined.
  6. Pour batter into pan, bake 45 min until top has thin crust and skewer comes out clean, not smeared with batter.
  7. Cool cake in the pan for 10 minutes, then remove sides. Cool completely on rack before carefully removing base.

  8. Dust with cocoa powder then serve. I served mine with strawberries and dollop cream, but it doesn't need it!
Recipe Notes

1. If you use small chocolate bits, it's fine to use a cup to measure. If using a block of chocolate or large chocolate button / melts, weight them. Eating chocolate is not suitable for this recipe - it doesn't melt smoothly enough. So ensure you use the chocolate sold in the baking aisle.

2. If you use fridge cold eggs, you will notice the batter is thicker. It will still work just fine, but room temperature eggs is better – it makes the batter pourable into the pan. Cake may also need an extra 5 minutes in the oven.

3. This cake is sturdy enough to be used for a layer cake. Double the recipe and cook in separate pans.

4. STORAGE: Keeps for 4 - 5 days in an airtight container at room temperature. If it's very hot where you are, fridge would be best, but always serve at room temperature!

5. Nutrition per serving, assuming 12 servings. This is quite rich. :)