Almond Flour Chocolate Cake

5 from 1 vote

Almond Flour Chocolate Cake

This rich Almond Flour Chocolate Cake is everything you love about chocolate cake, but gluten-free! With a crispy, sugary crust and a moist, chocolatey center, it's delicious and super easy to make. Perfect for any time of year and sure to delight all the chocolate lovers in your life!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings: -10

Calories: 433kcal

Author: Ninon Michels

Equipment

8-inch Springform Pan
Fine Mesh Strainer

Ingredients

6 ounces bittersweet dark baking chocolate (with 70% cacao content)
⅔ cup unsalted butter 5.3 ounces, plus more at room temperature to grease the pan
4 free-range eggs
1 heaping cup powdered sugar plus more to sift on top of the cake
½ teaspoon pure vanilla extract
1 ½ cups almond flour
⅛ teaspoon fine sea salt
2 tablespoons Dutch process cacao powder
¼ cup cornstarch
1 tablespoon baking powder or one packet

US Customary - Metric

Instructions

Start by lining an 8-inch springform (or round) pan.

Generously grease the sides of the springform pan with room-temperature butter.
Line the bottom of the springform pan with parchment paper (cut into an 8-inch round shape).

Make the cake batter.

Preheat the oven to 355°F (180°C).
Roughly chop the dark chocolate. Transfer to a medium saucepan with the unsalted butter cut into cubes. Melt over very low heat (I recommend the lowest you can go on your stoves), until glossy. Set aside to cool down a little.
Separate the egg yolks for the whites. Set the whites aside. Sift the powdered sugar into the egg yolks (sifting prevents lumps from forming). Using a hand mixer, whisk the egg yolks and powdered sugar until pale and light, about 2 minutes.
Add the melted chocolate and vanilla extract to the sugar-egg yolk mixture and mix for one minute.
Add the almond flour and salt, then sift the Dutch process cocoa powder, cornstarch, and baking powder. Whisk with the hand mixer until well combined. (Note: the mixture will be quite compact and sand-like, this is normal!)
In a separate bowl, beat the egg whites on medium-high speed until firm.
Using a spatula, gently fold the egg whites with the chocolate mixture: fold about a third of the egg whites into the batter. Stir it around to lighten the batter and loosen it up. Repeat the process with the two other thirds, until well combined.

Bake the cake.

Transfer the batter to the springform pan, using a spatula to spread the batter evenly.
Bake for 30 minutes or until cooked through (an inserted toothpick should come out with moist crumbs).
Let the cake cool completely in the pan. This step helps the cake hold its shape while being removed from the pan. When completely cooled, remove the cake from the pan.
Serve with an optional dusting of powdered sugar.

Notes

Using eggs at room temperature helps them coagulate better when being beaten. It helps the batter to develop nicely when baking.
Melting the chocolate - this recipe does not use the double boiler technique (I find it too labor-intensive). Melting the chocolate with butter at a very low temperature is therefore important to “mimic” the gentleness of the double boiler.
Sifting the Dutch process cocoa powder, cornstarch, and baking powder prevents lumps and helps you get a smooth batter. I recommend using a fine mesh strainer which is a very handy and versatile kitchen tool.
Gently folding the beaten egg whites prevent their structure from breaking. Take your time to incorporate the beaten egg whites into the chocolate mixture and do not stir too vigorously.
Cake pan: the proportions in this recipe are made for an 8-inch (20 cm) springform or round cake pan. Alternatively, you can use a 7-inch (18 cm) square cake pan.

Nutrition