Flourless Chocolate Cake Recipe With Almond Is My Favorite Dessert of All Time (6 Ingredients) by Elisa Schmitz

As an avowed chocoholic, I make a lot of chocolate dessert recipes. From fudgy brownie recipes to chocolate cookie recipes and, yes, plenty of chocolate cake recipes, I love to experiment with chocolate. When I look back on all the chocolate recipes I've made, though, this flourless chocolate cake recipe stands out from the crowd. In fact, this flourless chocolate cake recipe with almond is my favorite dessert of all time! It's really that good.

If you're a fan of flourless chocolate cakes, then you know how decadently delicious they are. This rich and fudgy dark chocolate cake recipe is no exception. But there are two things that make this flourless chocolate cake so special. First of all, it's incredibly easy to make. All you need is one single bowl, and you do not need a mixer nor even a springform pan, as you typically might when making other flourless chocolate cake recipes. Yippee! Second, a splash of almond extract (in addition to vanilla extract) gives this cake an irresistible flavor that we simply cannot get enough of. It's soooo delicious!

To make this fabulous flourless dark chocolate cake recipe, here are the gluten-free ingredients you'll need to gather: dark chocolate (check out the health benefits of dark chocolate), unsalted European butter (like Kerrygold), granulated sugar, vanilla extract, almond extract and eggs. Some powdered sugar, whipped cream or ice cream is nice for serving, but that's optional. You melt the chocolate with the butter, then stir in the sugar, vanilla and almond extract. Add the eggs until the batter becomes fudgy, then spread it into the prepared pan to bake it up into pure decadence.

Serve this extra-special almond flourless chocolate cake recipe for a special occasion, or whenever you've got a serious chocolate craving. Dust it with powdered sugar or serve it with whipped cream or vanilla ice cream, if you like. I hope it becomes your favorite chocolate dessert, too!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes (ovens vary)
Total Time: 40 to 45 minutes
Servings: 8

Ingredients

• 8 ounces dark chocolate (at least 60 percent cacao), chopped (I used Ghirardelli Premium Dark 72% Cacao)
• 8 ounces unsalted European-style butter, in chunks (I used Kerrygold)
• 1 cup granulated sugar
• 1 1/4 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 7 large eggs, at room temperature

Optional for Serving

• powdered sugar
• whipped cream
• vanilla ice cream

Here's how to make it:

1. In a large, microwave-safe mixing bowl, add the chocolate and butter. Microwave in 30-second increments until chocolate is nearly melted. Remove and stir until completely melted and smooth. (For the dark chocolate, I recommend at least 60 percent cacao. I used Ghirardelli Premium Dark 72% Cacao. But you could try this recipe with more or less cacao, if you like.)
   
2. Add the sugar, vanilla and almond extract. Stir to combine. (At this stage, you could taste the batter to see if you'd like any more vanilla or almond extract. Be careful with almond extract, though, as a little bit goes a long way.)
   
3. Add the eggs one at a time, ensuring that each egg is fully combined before adding the next one. Stir until batter becomes thick, rich and fudgy.
   
4. Spread the batter into an 8-inch round baking pan that's been sprayed with cooking spray (if not nonstick) and lined with parchment paper.
   
5. Bake in an oven that's been preheated to 375 degrees F until cake is puffed up and mostly set, about 30 to 35 minutes.
   
6. Remove from oven. Allow cake to cool in the pan for about 15 minutes before using parchment paper to remove cake from pan to a wire rack.
   
7. Serve on its own, or dust with powdered sugar, or top with whipped cream or vanilla ice cream, if you like. Store leftover cake in an airtight container in the refrigerator and warm in the microwave.
   

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