Craving a rich, decadent chocolate dessert without the fuss? This Flourless Chocolate Almond Cake is your answer to quick cake recipes, delivering intense flavor and a beautifully moist texture with minimal effort. It’s an elegant treat that’s surprisingly simple to make, perfect for any occasion or just because you deserve it.
Key Ingredients & Substitutions
- Dark Chocolate: Use high-quality baking chocolate (60-70% cocoa) for best flavor. Semisweet chocolate chips also work.
- Almond Flour: Essential for the flourless aspect. Do not substitute with other flours.
- Eggs: Provide structure and moisture.
- Butter: Unsalted is preferred, but salted works in a pinch (omit added salt if using salted).
- Sugar: Granulated sugar.
- Cocoa Powder: Unsweetened natural cocoa powder.
- Vanilla Extract: Enhances flavor.
Ingredients
Main:
- 8 ounces (225g) dark chocolate, chopped
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (100g) almond flour
Optional Topping:
- 1 tablespoon unsweetened cocoa powder, for dusting
- Fresh berries (raspberries, strawberries) for serving
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Tools Needed: 9-inch round springform pan, parchment paper, mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper. This ensures your quick cake recipes creation releases easily.
2. Melt Chocolate and Butter
In a heatproof bowl set over a saucepan of simmering water (or in a microwave-safe bowl), melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let it cool slightly.
3. Whisk Eggs and Sugar
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. This step incorporates air, making your cake lighter. Add the vanilla extract and mix well.
4. Combine Wet and Dry Ingredients
Pour the slightly cooled chocolate mixture into the egg mixture and stir until just combined. Gently fold in the almond flour until no dry streaks remain. Be careful not to overmix, which can make the cake tough.
5. Bake the Cake
Pour the batter into your prepared springform pan. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. The center may still appear slightly soft, which is perfect for a fudgy texture.
6. Cool and Serve
Let the cake cool completely in the pan on a wire rack before releasing the sides of the springform. Dust with cocoa powder and serve with fresh berries, if desired. This quick cake recipe is best served at room temperature or slightly chilled.
Variation Ideas
- Espresso Boost: Add 1 teaspoon of instant espresso powder to the chocolate mixture for a deeper chocolate flavor.
- Citrus Zest: Fold in 1 teaspoon of orange or lemon zest with the almond flour for a bright, aromatic twist.
- Nutty Crunch: Sprinkle a handful of chopped toasted almonds over the top of the batter before baking.
- Ganache Topping: Drizzle with a simple chocolate ganache after the cake has cooled for extra indulgence.
Storage Instructions
Store your Flourless Chocolate Almond Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, wrapped tightly, for up to 1 month. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can I make this cake ahead of time?
A: Absolutely! This cake is excellent made a day in advance, allowing the flavors to deepen.
Q: Why is my cake cracking on top?
A: Minor cracking is normal for flourless cakes. It can be caused by slightly overbaking or temperature fluctuations.
Q: Can I use a different size pan?
A: A 9-inch springform pan is recommended. Using a smaller pan might require a longer baking time and alter the texture.
Q: Is this cake gluten-free?
A: Yes, since it uses almond flour instead of wheat flour, this Flourless Chocolate Almond Cake is naturally gluten-free.
Q: How do I know when the cake is done?
A: The edges should be set, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. The center will be fudgy.
Q: Can I add nuts other than almonds?
A: While almond flour is essential for the structure, you can certainly add chopped walnuts or pecans to the batter for extra texture.