Say goodbye to your chocolate craving! Take a bite of this decadent and fudgy cake and you’ll be wanting another. It's simply the best!
This gluten-free sweet treat is made with melted chocolate and almond flour, making it incredibly moist, flavourful and oh so fudgy. It's inflused with coffee and vanilla, which add a layer of complexity and intensify the chocolate flavour. Orange zest, cinnamon and cardamom are added to the mix and provide some extra sweetness and warmth. All the ingredients come together to create a melt in your mouth and satisfying spoonful! What could be better?!
My Fudgy Flourless Chocolate Cake is made using a handful of simple ingredients, comes together in just over an hour and is sure to impress all your guests! It's perfect for any occassion - breakfast, brunch, dessert or as a snack! So, let me show you how it's done. Grab a spoon and come and cook with me! Happy Baking!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Serves: 8 - 12
Ingredients:
1 cup unsalted butter, plus 1/2 Tbsp for greasing the pan
1 2/3 cups semi-sweet chocolate chips
1 tsp instant coffee or espresso powder
2 tsp hot water
3/4 tsp vanilla extract
5 large eggs, at room temperature
1/8 tsp kosher salt
1 cup granulated sugar
1/2 Tbsp orange zest (approx. 1 large orange)
1/4 tsp cinnamon
Pinch of cardamom
1 3/4 cups almond flour
1 Tbsp icing sugar, for dusting
A handful of fresh fruit, such as strawberries and sliced oranges, and mint leaves, as garnish
Instructions:
Preheat the oven to 350F. Line the base of a 9” springform pan with parchment paper and grease the sides of the pan with 1/2 Tbsp butter.
In a small cup, dissolve the instant coffee or espresso powder in hot water. Mix and set aside.
Over low heat, melt the butter and chocolate chips in a medium saucepan until the mixture is smooth. Remove the saucepan from the heat and set aside to cool. Once cool, stir in the coffee mixture and vanilla extract.
Carefully separate the egg whites and yolks between 2 large mixing bowls.
To the egg whites, add the salt and, using a handheld mixer, beat on high speed for 2 minutes or until stiff peaks form. Set aside.
To the egg yolks, add the sugar, and beat on high speed for at least 3 minutes or until the mixture is pale in colour and light and fluffy. Then, stir in the melted chocolate, orange zest, cinnamon, cardamom and almond flour. Mix well until the ingredients are fully incorporated.
Add 1/4 of the beaten egg whites to the batter and mix well. This will loosen and lighten the batter and ensure that the remaining egg whites do not deflate when folded in.
Using a spatula, gently fold in a 1/3 of the egg whites. Once incorporated, repeat the process for the remaining egg whites. Your batter is ready to go when you no longer see streaks of egg whites.
Pour the batter into the springform pan and bake for 50 minutes.
Remove the cake from the oven and let it completely cool in the springform pan.
Transfer the cake to a cake stand or plate and dust it with icing sugar. Arrange strawberries, orange slices and mint leaves over top. Serve and enjoy!
Notes:
Why is the Top of My Cake Cracking?: Don’t worry! This is totally normal given the density of the cake. The cake will settle as it cools. A little dusting of icing sugar and a strategic placement of some fresh fruit, definitely go a long way, and will hide any imperfections.
Unmolding the Cake: Letting the cake cool completely in the springform pan will make it easier to unmold and transfer to a plate. Before unmolding, simply run a table knife around the inside of the baking pan to loosen the edges. Remove the parchment paper base and transfer the cake to a cake stand or plate.
