Best Flourless Chocolate Cake
This flourless chocolate cake takes only 6 ingredients! It's rich, fudgy and incredibly moist. It's full of deep chocolate flavor and pairs perfectly with the fresh orange zest. The chocolate dessert is made with almond flour and olive oil, which gives a smooth texture. Perfect for chocolate lovers looking for a decadent yet elegant GF cake recipe. Ideal for dinner parties, birthdays, gatherings, or holidays.
Ingredients
- 4 eggs, separated
- 6 ounces chopped semisweet chocolate (170g)
- 1 cup granulated sugar
- ½ cup and 3 tablespoons olive oil (125g)
- 1 orange zest
- ½ cup almond flour (50g)
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9-inch (24 cm) round cake pan by lining the bottom with parchment paper, then buttering and lightly flouring the pan with gluten-free flour. Set aside.
- Separate the egg whites from the egg yolks. Set aside.
- Melt the chopped chocolate in a double boiler or the microwave. Add 3/4 cup of sugar and the olive oil to the chocolate and mix. Add the orange zest, 4 egg yolks, and the almond flour, and mix until well incorporated.
- In another bowl, beat the egg whites with the remaining sugar (1/4 cup) until firm and peaks form. If you carefully turn the bowl upside down, the whipped egg whites should stay in place. Start mixing on low speed until the egg whites become foamy, then gradually increase to medium and finally high speed until stiff peaks are reached.
- Add the egg whites to the chocolate mixture and gently fold them in using a rubber spatula until just combined (gentle folding motions).
- Place the mixture in the prepared pan and cook for 35 minutes. Keep in mind that all ovens are different. Don't over-bake it for a fudgy result; the center should still look slightly moist.
- Dust with powdered sugar just before serving. Serve the cake with whipped cream and fresh oranges, or a scoop of ice cream.
Notes
Store the cake covered in the refrigerator for up to 5 days. You can freeze the cake in aluminum foil, in an airtight container, or in a freezer bag for up to 3 months.