Flourless Chocolate Cake

4.50 from 2 votes

This rich, decadent Flourless Chocolate Cake is every chocolate lover's dream! The absence of flour makes this cake fudgy and so tender! This is a no-fuss, easy chocolate cake that will impress everyone.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Servings: people

Author: Tiffany Azure

Ingredients

10 tbsp butter
1 3/4 cup sugar
1/2 cup cocoa powder
1/2 tbsp vanilla extract
3 eggs
3.5 oz almond flour
powdered sugar or more cocoa powder for decoration

Instructions

Preheat the oven to 350 and line both the bottom and sides of an 8 inch round cake in (solid, not spring form) with baking parchment.
On the stove over low heat, melt the butter. Remove from the heat and stir in the sugar, cocoa and vanilla.
Once the mixture is cool to touch, stir in the eggs one by one to make a smooth batter. Fold in the almond flour, and scrape the mixture into the prepared tin.
Bake for 25-30 minutes, until the top is slightly cracked around the edges, and the middle is still soft, but set. If the middle feels raw at 25 minutes, return it to the oven and you'll be surprised at the difference an extra 5 minutes makes!
Cool the cake in the tin for 20 minutes before removing the baking parchment and turning it out onto a serving dish to finish cooking. Don't allow it to cool completely in the tin or it will be impossible to get it out without breaking it. Dust generously with powdered sugar or cocoa powder before serving.

Video

Notes

I used unsweetened cocoa powder in this recipe (Trader Joe’s make a great one) but as there are no raising agents in this cake you can easily substitute Dutch Process cocoa powder instead.
The almond flour is specifically measured in ounces, not cups as you need an accurate amount to ensure the cake cooks property. Too little and the cake won’t hold together and the truffle-like middle will not set enough to slice; too much and the outside of the cake will be chewy and dry. I made this recipe with Kirkland Signature Almond Flour.

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