Flourless Chocolate and Almond Cake

May 21st, 2009


There aren’t a whole heap of cakes that I’ve made that don’t contain flour… maybe some friands and macarons. I’ve tried a lovely chocolate flourless cake at a bakery near my work and wanted to try making one similar to this and for anyone who is unable to eat foods containing flour.

I wanted to make sure this was moist and between the consistency of brownie and a cake, so icing wasn’t needed. Therefore I took the cake out of the oven a little earlier than I would a normal cake. The middle had risen and started to crack – two things I didn’t really want to happen. So I took it out of the oven when there was slightly wet cake mix sticking to the skewer and let it cool in the tin, where it finished cooking and the middle sunk down.


The result: a very lovely moist chocolate cake, I know many people enjoyed it on Mothers Day and I hope more people try it and enjoy it.

Flourless Chocolate and Almond Cake

200g dark chocolate, chopped
150g butter, chopped
150g caster sugar
2 tablespoons Kahlua (optional – I didn’t notice any taste from the Kahlua)
5 eggs, separated
100g almond meal

Preheat oven to 180°C. Lightly grease and line a 20 or 22cm round tin (I used a spring-form tin).

Place chocolate, butter, sugar and Kahlua in a bowl over simmering water (make sure the water is not touching the bowl. Stir until just combined and remove from on top of saucepan and allow to cool slightly.


Add egg yolks and beat in one at a time. Fold in almond meal.

Beat egg whites until stiff peaks form. Mix a few large spoonfuls into the chocolate mix to lighten the mixture. Fold the remaining egg white through the chocolate mix and pour into prepared tin. Bake for 40 minutes (more if you want it more cake like, less if you want it more fudgey).


Enjoy with thickened cream or ice cream.







  1. I love flourless chocolate cakes as I find most regular ones not quite chocolate-y or moist enough but of course this addresses both concerns beautifully! Great job! 🙂

  2. I love flourless chocolate cakes – they’re so beautifully fudgey! It’s recovered so well from cracking, I’m impressed. Try serving it with berries too.

  3. This looks really dense and moist…yumm 🙂

  4. justcooknyc says:

    this seems great too… simple and perfect. i don’t think i’ve ever baked with almond meal before, and now i’m curious to try it

  5. Anita, you always seem to be baking the most delicious things. This is no exception. Just lovely. I am a fan of the flourless chocolate cake. I don’t think there’s enough in the world!

  6. FFichiban says:

    Oohh I think I have to try this recipe sooonnn since I haven’t baked in toooooo long! 🙂 yuumm

  7. parita says:

    Wow the cake looks deliciously chocolaty…m still to prepare a flourless chocolate cake…

  8. You have a real knack with baking cakes. Despite you thinking this sank a bit its actually quite appealing. I think it look fantastic and probably tastes even better!

  9. Anita says:

    Hi Lorraine – Thanks 🙂 I did love that it was so moist it didn’t need icing.

    Hi Arwen – Yes, definitely berries. I had a lovely berry compote with a flourless chocolate cake the other day at a cafe, and it was fantastic!

    Hi Alexandra – Thanks!

    Hi Justcooknyc – Hope you do try it, and check out the friands I’ve made with almond meal too – they’re great!

    Hi Julia – 😛 Thanks, I do love my baking!

    Hi FFichiban – Oh, better start baking again 🙂

    Hi Parita – Good luck when you try one, I’m sure it’ll be great.

    Hi Maria – Thanks 🙂 . I really liked the way it sank too, it looked like the one at the store.. only it tasted better 🙂 hehe

  10. Frank Foodie says:

    Flourless cake is so popular now days because people are wanting a more thick rich texture to their cakes. I have had a few different types of almond cakes and almond is a great additive.

  11. RadzD says:

    Made this cake last night for hubby’s birthday. He said it was my best chocolate cake to date. I enjoyed it as well. used recipe as per instructions omitting the kahlua…baked at 180 for exactly 40minutes. half the cake left today, and still very moist, soft. Im a celiac so this will regularily be a feature for my gluten free cooking. thanks 🙂

  12. Flynn says:

    I just made this for a dinner party. It was a huge success. I skippednthe kahlua, used a mix of almond and flaxseed meal just to boost the health benefit and it was delicious. Also, instead of icing sugar over it before serving, used more almond meal, which looked great.

  13. Kirsten says:

    I have just put this in the oven, for Ms 6’s birthday party tomorrow. A friend commented today that they would probably not waste a cake like this on kids, with all the almond meal and so on. But i figure, I don’t bake cake that often, I might as well make it good!

    Besides, I’m trying to reduce our overall gluten intake. But really, this cake just looks too delicious to pass up! I am going to try your choc-a-block trifle next 🙂

  14. June says:

    Hello! (If you could answer this today, I would be very grateful!)
    My boyfriend’s b-day is tomorrow and I’m planning to make him this cake, but I want to include some fruit in it, something like bananas – he really likes them, and maybe a hint of oranges on the top?! I don’t know if it affects the composition in some way, so I really need some advice! Thank you and have a nice day! 🙂

  15. Carolyn says:

    Hi Anita,

    I’ve been making your cake for a few years now. I love it! Everyone who eats it loves it! I even made it for my brother’s GF wedding.

    I bake it for 28 minutes so it’s very fudgy and frost it with a vanilla buttercream.

    Carolyn in Chicago

Leave a Comment