Flourless Chocolate Delight Cake
Category: Desserts
Serves: 10
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
This Flourless Chocolate Delight Cake is a decadent treat, perfect for chocolate lovers who are seeking a gluten-free indulgence. Rich in flavor and texture, it combines the richness of dark chocolate with the smoothness of fresh cream and a slight crunch from almond flakes. The cake is moist, with a slightly dense yet airy crumb, thanks to the absence of flour. Paired with a luscious chocolate ganache, it’s a true showstopper that is sure to impress guests or satisfy your sweet tooth.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dark chocolate | 200g |
| Butter | 150g |
| Almond flour (or almond meal) | 150g |
| Granulated sugar | 150g |
| Eggs | 330g (roughly 6 large eggs) |
| Dark chocolate (for ganache) | 175g |
| Fresh cream (liquid) | 175g |
| Slivered almonds | 15g |
Instructions:
Step 1: Prepare the Cake Batter
Start by preparing the base of the cake. Cut the butter into small chunks and place it in a saucepan. Gently melt the butter over low heat, stirring occasionally to prevent it from burning. While the butter is melting, chop the dark chocolate into small pieces and place it in a bowl. Once the butter has melted, pour it over the chopped chocolate and stir with a spatula until the chocolate has fully melted and the mixture is smooth. Set this chocolate-butter mixture aside to cool slightly.
Step 2: Whip the Egg Whites
Next, separate the eggs into two large bowls. Using an electric whisk or stand mixer, beat the egg whites until they form soft peaks. The egg whites should be glossy and slightly firmer than soft meringue. This process will take around 3-4 minutes. Once the egg whites are at the right consistency, switch off the mixer and set the bowl aside.
Step 3: Combine the Wet and Dry Ingredients
In a separate bowl, whisk together the egg yolks, granulated sugar, and almond flour. You should have a light, fluffy mixture. Gently fold the melted chocolate and butter mixture into the egg yolk mixture. Make sure to use a spatula and fold carefully to retain the airiness of the batter.
Step 4: Incorporate the Egg Whites
Now, it’s time to combine the egg whites with the chocolate mixture. Begin by adding a third of the whipped egg whites to the batter. Mix gently using a spatula, making sure not to deflate the egg whites. Once the mixture is combined, fold in the remaining egg whites, again being careful to preserve the fluffiness. This is the key to achieving the desired texture of the cake.
Step 5: Bake the Cake
Prepare a 24 cm round cake pan by greasing it with butter and dusting it with cornstarch, or alternatively, you can line it with parchment paper. Carefully pour the cake batter into the prepared pan and smooth the top. Bake in a preheated static oven at 180°C (350°F) for 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cooling the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for a few minutes. Afterward, carefully invert the cake onto a serving plate so that the top of the cake is facing up. The cake may sink slightly in the center, which is completely normal due to the absence of flour. Let the cake cool completely before adding the ganache topping.
Step 7: Toast the Almonds
While the cake is cooling, quickly toast the slivered almonds in a dry pan over medium heat, stirring constantly to prevent burning. Once they are golden and fragrant, remove them from the heat and set them aside.
Step 8: Prepare the Chocolate Ganache
For the ganache, heat the fresh cream in a small saucepan over medium heat until it just starts to steam and nearly reaches a simmer. Once the cream is hot, pour it over the 175g of dark chocolate in a heatproof bowl. Let the chocolate sit for a minute to soften, then stir gently until the ganache is smooth and glossy.
Step 9: Whip the Ganache
Place the bowl of ganache in a larger bowl filled with ice water to cool it down quickly. Use an electric whisk to beat the ganache for a few minutes until it thickens and holds soft peaks. This process will help create a light, airy texture for the ganache.
Step 10: Assemble the Cake
Once the cake is fully cooled, use a spatula to spread the whipped ganache over the entire surface of the cake, smoothing it out for an even layer. If you want to add extra texture and flavor, sprinkle the toasted slivered almonds over the ganache.
Step 11: Serve and Enjoy
Once the ganache is set, your Flourless Chocolate Delight Cake is ready to serve. Slice it carefully and enjoy each rich, chocolatey bite of this decadent dessert. Whether it’s for a special occasion or just a treat to satisfy your sweet tooth, this cake is sure to leave a lasting impression.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 6g |
| Carbohydrates | 25g |
| Dietary Fiber | 3g |
| Sugars | 20g |
| Fat | 25g |
| Saturated Fat | 10g |
| Cholesterol | 95mg |
| Sodium | 35mg |
| Potassium | 150mg |
Tips:
- Make Ahead: This cake can be made a day in advance, allowing the flavors to meld together.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Customization: Add a pinch of sea salt to the ganache for an extra flavor boost, or mix in some finely chopped dark chocolate chunks for added texture.
Enjoy this indulgent, flourless chocolate cake, perfect for any chocolate lover or anyone seeking a gluten-free dessert that doesn’t compromise on flavor!
