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    Home » Recipes » Cakes

    Moist flourless chocolate cake

    Written by Kathrin (Leave a Comment)

    Moist flourless chocolate cake

    Would you like a moist, flourless chocolate cake that is so incredibly chocolatey, soft and sinful that it can also be used as a dessert? A kind of chocolate cake with an almost liquid core that melts on the tongue and can also be prepared really quickly? Then I have something for you 😉 !

    The flourless, nut-free chocolate cake recipe contains ground almonds as the only "dry" ingredient in addition to the sweetener, which ensures a wonderful consistency. Perhaps you already know my simple chocolate cake recipe for the box pan, which is quite similar, but also contains flour and is, therefore, more comfortable to cut into cake slices or pieces.

    The cake recipe in this post, on the other hand, is better suited for springform pans; besides, one should not serve the cake as finger food, but rather be utterly civilized with plate and fork or spoon 😉 ... Your guests will be thrilled! And you too! The idea for this particular cake was born when I came across a recipe for French chocolate cake (gâteau au chocolat). I baked it with a lot of changes. And that was the result, shortly before the cuddly toys of our little son struck (yes, yeah...) and soon no piece was left:

    Gluten-free chocolate cake
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    The inspiration for "my" French chocolate cake with almonds comes from Melissa von Gourmandises végétariennes, who received it from a Parisian family. But I reduced the amount of sugar in her recipe again and took other sugars, which in my opinion further improved the taste, added some baking cocoa and more salt.

    A gluten-free flourless chocolate cake, which is reminiscent of brownies.

    Recipe Recommendation

    Easy Chocolate Sheet Cake

    This moist chocolate cake from the baking sheet always hits the spot! The perfect chocolate sheet cake for kids' birthdays, parties and Co - quick and easy to make, super delicious.

    This absolutely delicious chocolate cake always reminds me of delicious brownies - although it's not "crunchy" or fudgy, it's incredibly moist, soft, and moist inside. If you leave it a little shorter than me in the oven, you even have a kind of chocolate cake with a liquid core. I hope I don't need more arguments to convince all chocolate fans among you. But I still have one thing: Because the chocolate cake is gluten-free, friends/colleagues/ family members who suffer from gluten intolerance or celiac disease can also enjoy it.

    As the chocolate cake does not require flour or milk, it is also tolerated by people allergic to cow's milk if the butter is replaced by (slightly less) coconut oil or ghee. With a sugar substitute in the form of xylitol or erythritol and (sugar-free) dark chocolate, it will even become a delicious, juicy low carb chocolate cake without flour. So: Bake it loose 🙂 !

    I'm looking forward to your feedback.

    Print Recipe Pin Recipe Click on the stars to rate the recipe
    5 from 2 votes

    Flourless Chocolate cake

    An incredibly moist chocolate cake that also makes a tasty dessert. For the gâteau au chocolat, you should use high-quality chocolate. If you shorten the baking time even further, you will get a chocolate cake with an almost liquid core.
    Prep Time10 mins
    Baking Time35 mins
    Servings: 1 small springform
    Calories: 291kcal

    Ingredients

    • 200 grams (1 cup) butter
    • 200 grams (1 cup) dark chocolate , chopped
    • 4 eggs
    • 80 grams (½ cup) sugar
    • 80 grams (½ cup) whole cane sugar, or brown sugar
    • 2 pinches salt
    • 1 pinch of ground vanilla
    • 200 grams (2 cups) ground almonds
    • 2 teaspoon baking powder
    • 1 tablespoon baking cocoa

    Instructions

    • Melt the butter with the chopped chocolate chips in a hot water bath or in a pot at low heat. Stir it from time to time.
    • Preheat oven to 180 degrees top and bottom heat. Grease the small springform pan and dust with a little cocoa.
    • Beat the eggs with the two sugars, vanilla, and salt until slightly foamy. Stir in the almonds with baking powder and cocoa alternating with the liquid butter-chocolate mixture. Pour the batter into the prepared cake pan.
    • Bake the cake for approx. 30-35 minutes and let it stand in the switched-off oven for 5 minutes. Then leave to cool in the tin for at least 15 minutes before slicing. You can also leave the cake in the fridge overnight.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Nutrition

    Nutrition Facts
    Flourless Chocolate cake
    Amount Per Serving (1 piece)
    Calories 291 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 10g63%
    Cholesterol 68mg23%
    Sodium 157mg7%
    Potassium 176mg5%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 377IU8%
    Calcium 72mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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