This easy flourless chocolate cake recipe is a cake I bake regularly as it is so quick to prepare and takes very little time in the oven. I love really dark chocolate, which I've paired here with Amaretto liqueur, which only enhances the flavour of ground almonds used in place of flour in this cake.
I've baked this best flourless chocolate cake recipe for friends and they've been surprised just how light this chocolate cake is. It looks dense because of the colour, but in fact it's not at all dense and heavy.
In this gluten free flourless chocolate cake I swap regular flour for ground almonds, which I love using for flourless cakes. Almonds not only add great texture to the cake, but also add to the flavour.
I like to use 85% dark chocolate (my favourite chocolate) in this cake, but anything over 70% will work well.
Why you'll love this flourless chocolate cake recipe
- The perfect balance of flavours the almonds and Amaretto liqueur pair beautifully with rich dark chocolate.
- Make ahead the day before as this cake stores really well.
- Containing no flour this cake is suitable for coeliacs or anyone following a gluten free diet (just check the remaining ingredients, eg the dark chocolate and cocoa powder that you are using are gluten free too).
- Quick to prepare and baked in less than 30 minutes.
Recipe ingredients
- Chocolate - use dark chocolate with a minimum of 70% cocoa solids. I used 85% as I love really dark chocolate. I also add cocoa powder to the cake batter to really intensify the chocolate flavour in the cake. If making for gluten free diners, ensure you check that the chocolate and cocoa powder you are using is gluten free!
- Butter - I used unsalted butter, which I cut into cubes to melt into the chocolate.
- Liqueur - I've added Amaretto liqueur to this chocolate cake. It's entirely optional and you can leave the alcohol out entirely if you prefer.
- Eggs - I used 4 large eggs to make this cake.
- Sugar - fine caster sugar is best as it whisks really well with the eggs.
- Almonds - I use ground almonds in place of flour in this cake.
How to make flourless chocolate cake
- Preheat the oven to 180C/160CFan/350F. Line the base of the sandwich tin with baking parchment and lightly grease the sides.
- Break up the chocolate and place it into a small heat-proof bowl along with the butter.
- Place the bowl over a small saucepan of just boiling water, taking care not to boil the water too high, just enough to warm the base of the bowl and melt the chocolate and butter together. Stir until melted then set aside to cool, then add in the Amaretto liqueur.
- Now add the eggs and sugar to a mixing bowl and whisk the eggs until they become really thick and have doubled in size. Using a hand held electric whisk this will take around 2 minutes.
- Mix the ground almonds and cocoa powder together in a small bowl. Then using the electric whisk on low, spoon the almond mixture into the eggs a tablespoon at a time, whisking until well combined.
- Now pour the chocolate mixture into the cake batter and continue to whisk until well combined.
- Pour the cake batter into the prepared sandwich tin and place into the hot oven to make for 20-25 minutes.
- The cake is cooked when the cake starts to pull away from the side of the tin (see image above) and a toothpick inserted into the cake comes out with just a few crumbs attached.
- Remove the tin from the oven, place on a wire rack and allow to cool completely.
- Once the cake is cool, remove from the tin and place on a plate ready to slice and serve.
Recipe variations
- For an alcohol free cake swap Amaretto liqueur for a teaspoon of almond extract.
- You can add other flavour of liqueur to this chocolate cake, try fruit liqueurs like an orange liqueur or cherry liqueur.
- I've used a 85% dark chocolate but anything over 70% will work.
- Swap dark chocolate for a flavoured dark chocolate.
Serving suggestions
This is a rich and decadent chocolate cake, which will serve 8-10 diners once sliced. I like to dust the cake with a little extra cocoa powder, or some icing sugar, when serving.
Top the cake with some fresh berries, and add a spoon of whipped cream, which you can flavour with a little Amaretto or almond extract if you wish. Dairy or vanilla ice cream would be great options too.
Useful hints and tips
- Take time to properly beat the eggs and sugar together, you want the mixture to thicken and become almost mousse-like in consistency.
- Don't open the oven while the cake is baking, you don't want to risk the cake collapsing in the oven.
- Allow the cake to cool completely before trying to remove the cake from the tin. This is a cake that needs time to set once baked and out of the oven.
- Made with ground almonds this cake is suitable for coeliacs or anyone following a gluten free diet. Ensure you also check that the chocolate and cocoa powder you are using is gluten free too.
- Swap butter for a dairy free alternative and this cake is suitable for dairy free diners.
- Allergy advice: gluten free, dairy free, soya free and peanut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Flourless cakes are ideal for coeliacs or anyone following a gluten free diet as they don't contain any grains or flour based gluten. The flour is usually replaced by something like ground almond or coconut flour. But you can also use polenta in a flourless cake.
No! Gluten free means that the cake contains no gluten or gluten based products. It's not just a case of swapping the flour for ground almonds, you also need to check the other ingredients you are using, eg use a gluten free dark chocolate, check the label on the cocoa powder and ensure it is gluten free too.
Don't worry, your cake may sink a little once baked and cooled, this is entirely normal for this sort of cake, as there is no gluten in this cake to help the structure to hold once the cake has risen.
Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. If storing in the fridge, the cake will keep for 5-6 days, however, I recommend removing and allowing the cake to come to room temperature before serving.
Yes, absolutely, this cake freezes really well and you can store a whole cake or individual slices. Once cooled, wrap the cake in clingfilm, place into an airtight container or ziploc bag and store in the freezer for up to 3 months. When ready to enjoy defrost overnight in the fridge.
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Additional recipe suggestions
If you like this recipe then try some of my favourite chocolate cake recipes:
- Flourless Chocolate Orange Cake
- Chocolate Victoria Sponge Cake
- Easy Chocolate Loaf Cake
- Chocolate Pumpkin Muffins
- No Bake Chocolate Orange Cheesecake
If you love baking then have a look at my Best Cake Recipes post. Here you’ll find lots of hints and tips as well all my favourite cake recipes.
Flourless Chocolate Cake with Amaretto
Equipment
- 20cm (8") round sandwich cake tin loose bottomed works best
- weighing scales
- measuring spoons
- large mixing bowl
- 2 small bowls one needs to be heat-proof
- small saucepan
- wire rack
Ingredients
- 100 g dark chocolate (minimum 70% cocoa solids)
- 100 g unsalted butter (cut into cubes)
- 3 tablespoon Amaretto liqueur
- 4 large eggs
- 100 g caster sugar
- 75 g ground almonds
- 2 tablespoon cocoa powder
Instructions
- Preheat the oven to 180C/160CFan/350F. Line the base of the sandwich tin with baking parchment and lightly grease the sides.
- Break up the chocolate and place it into a small heat-proof bowl along with the butter.
- Place the bowl over a small saucepan of just boiling water, taking care not to boil the water too high, just enough to warm the base of the bowl and melt the chocolate and butter together. Stir until melted then set aside to cool, then add in the Amaretto liqueur.
- Now add the eggs and sugar to a mixing bowl and whisk the eggs until they become really thick and have doubled in size. Using a hand held electric whisk this will take around 2 minutes.
- Mix the ground almonds and cocoa powder together in a small bowl. Then using the electric whisk on low, spoon the almond mixture into the eggs a tablespoon at a time, whisking until well combined.
- Now pour the chocolate mixture into the cake batter and continue to whisk until well combined.
- Pour the cake batter into the prepared sandwich tin and place into the hot oven to make for 20-25 minutes.
- The cake is cooked when the cake starts to pull away from the side of the tin and a toothpick inserted into the cake comes out with just a few crumbs attached.
- Remove the tin from the oven and place on a wire rack to cool completely.
- Once the cake is cool, remove from the tin and place on a plate ready to slice and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Janet says
I made this cake to eat one slice every morning, it puts me in a great mood for the day! I wish I had your plates though, they're also full of cheer. Do you think you could tell me the brand?
Lesley says
Thank you Janet I'm so glad you enjoyed the recipe, it's a great cake and so much lighter than you would expect from a nut based cake. In fact I'm baking one this afternoon as I'm having dinner with friends tonight. The plate is an odd one I picked up in H&M Home sale. My kitchen is full of odd plates and bowls in all colours. I use them for my food photography and pick them up when I see them.
Janet says
Thanks for letting me know Lesley!
Lesley says
You're welcome Janet.
Chloe says
Oh this was so smooth and delicious - gorgeous recipe, thanks!
Lesley says
Thank you Chloe, I'm glad you enjoyed it.
Janice says
As soon as I saw this cake I knew I had to make it. It has all my favourite ingredients in it. It did not disappoint and I couldn't believe how easy it was to make.
Lesley says
Thank you Janice, I am really glad you enjoyed the cake, it's one of my favourite flavour combinations too.