Gluten-Free Flourless Chocolate Almond Cake
Dense, fudgy chocolate cake made with almond flour and whipped egg whites. Melted dark or milk chocolate combined with butter and egg yolks creates richness, while beaten egg whites provide lift. Best served warm with a dusting of powdered sugar for a gooey, molten center.
Ingredients
- 8 tablespoon butter, melted, melted
- 9 ounce dark, semisweet, or milk chocolate, melted
- 4 eggs, large, separated
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powderinstant coffee1:1
similar bitterness
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 ½ cup almond flour
- ½ teaspoon baking powder
- powdered sugar, for sprinkling(optional)
Instructions
- 1
Preheat oven to 350°F (350°F). Grease a 9-inch cake pan.
- 2
Whisk together melted butter, melted chocolate, egg yolks, espresso powder, vanilla, and salt until uniform.
- 3
Beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks form, about 8-10 minutes.
- 4
Fold almond flour and baking powder into egg whites. Carefully stir in chocolate mixture.
- 5
Transfer batter to prepared pan and bake for 25-30 minutes, or until the middle barely wiggles.
- 6
Before serving, sprinkle with powdered sugar. Optionally heat each slice in microwave for 15 seconds until warm and gooey.
Tips
Do not over-bake or the cake will be dry.
Heating individual slices in the microwave for 15 seconds enhances the gooey texture.
Good to Know
Cover and refrigerate up to 3 days. Can be frozen up to 1 month.
Batter can be prepared up to 2 hours ahead; bake just before serving for best texture.
Warm, optionally with microwave heating. Dust with powdered sugar. Serve with whipped cream or ice cream if desired.
Common Mistakes
Do not skip the 8-10 minutes of beating egg whites or they will not reach stiff peaks and cake will not rise properly.
Do not fold chocolate mixture too vigorously or you will deflate the egg whites.