Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Flourless Chocolate Cake Recipe
Fudgey and decadent, that is my (extraordinarily) straightforward flourless chocolate cake made utilizing almond flour. No beating egg whites – I discover it really works higher to make use of a contact of baking powder as a substitute. The floor of the cake stays degree slightly than rising then collapsing right into a crater, and the within has a young crumb as a substitute of being dense. And the added bonus is that it’s ridiculously quick to make!
This recipe is how I make flourless chocolate cake which isn’t the same old manner however I believe it yields higher outcomes with the bonus that it’s simpler to make. That’s a double win in my books!
Even when it held up whereas cooling, with the primary reduce, it might undoubtedly collapse. And neglect decorations! OR – use the decorations to cover the crater.
You get my drift. I like flourless chocolate cake – and one among my finest associates’ is gluten free. The crater floor aggravated me.
So I fastened it. 🙂 A easy “dump and blend” model made with the help of a little bit of baking powder which makes the identical fudge flourless chocolate cake that’s far more steady.
It took a number of goes to get it proper. I used to be to seek out that almond flour / almond meal is extremely delicate to baking powder. Usually, the flour to baking powder ratio is 1 cup : 2 teaspoons, so I attempted this with almond flour. The elevate this gave the cake whereas baking was astonishing – it virtually overflowed.
Then once I took it out of the oven, it collapsed.
Once more – a crater. Humph!
So I attempted once more, drastically slicing down the baking powder to 1/4 tsp to 1 cup of almond flour. And was amazed that it labored – completely. Sufficient elevate to offer this cake a crumb like a cake, slightly than being brownie-fudgey, however not a lot that the floor rises then collapses right into a carter floor.
No extra craters! No extra craters!
It’s actually arduous to seize the feel of this cake in photographs. It’s fudgey, however not dense fudgey like brownies. It’s obtained extra of a cake-like texture, however it’s a lot fudgier than regular muffins. Fudgier than my Chocolate Fudge Cake.
It appears to be like prefer it’s going to crumble nevertheless it doesn’t as a result of it’s so moist. It’s intensely chocolatey with stunning almond undertones, and the floor has a high-quality crackly layer – like brownies.
It’s actually, actually good. I’ve made it a number of instances since I created it and don’t have any intentions of ever reverting again to the “regular” manner of constructing flourless chocolate muffins i.e. beating egg whites. It’s not simply simpler. I actually suppose that is higher.
And…you recognize…..NO CRATER SURFACE!!!! 😉 – Johnsat xx
PS. I’ve additionally lastly shared my Entire Orange Cake, which can be flourless and youngster’s play to make! It’s the cake I made at a marriage I’ve spoken about beforehand which was held on a distant river. I made a tiered wedding ceremony cake from scratch with out an oven. Curious…???
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!
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. 🙂
Did You Make This Recipe?
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