This flourless chocolate cake is made with ground almond. I love the textures that come from baking without flour. This flourless chocolate cake is really straight forward to bake. It is super moist and delicious.
Previously I’ve raved about Almond St Clements Cake which also uses ground almond.
Chocolate, chocolate, Chocolate. What can I say? I love chocolate. As a kid I preferred milk chocolate, specifically cheap milk chocolate with high sugar content and little chocolate content. I remember we had this vekao chocolate spread at home. Vekao being a chocolate substitute with only about 10-20% chocolate in it, I loved it, anyway I digress. These days I’ve moved on a bit. When I bake now I use a nice dark cacao powder.
Ingredients:
- 200g caster sugar
- 150g Olive oil
- 3 eggs
- 170g ground almond
- 1/2 tsp bicarbonate
- 50g Cocoa powder
- 125ml hot water
Method:
Firstly I measure all ingredients out. In a small bowl I mix together the ground almond and bicarb with a dry mix. Chocolate powder and hot water I mix together in a jug so it’s ready for use. Make sure it’s all incorporated. I give the eggs a quick whisk in the main bowl and then add sugar and olive oil. You need to be quite generous with the mixing at this point, making sure the mixture gets light and fluffy almost like a freshly whipped mayonnaise.
I find that using a stand mixer frees up my hands for when I start adding other ingredients. At this point you add your dry ingredients; ground almond and bicarbonate, once mixed in add the chocolate mixture.
Thinking about the batter, it’ll be quite runny as you transfer it to a lined loose bottom spring tin, I use an 8″. There’s no need for alarm as this runny texture contributes to the cake’s final soft moist texture. Bake the cake in a preheated oven at 160C fan assisted for about 1 hour. You’ll notice a good rise on the cake as it bakes and it might start to pull away from the edge. Once baked leave it to cool completely. Right before serving I give it a light coat of icing sugar. E Voila!
Flourless Chocolate Cake
Ingredients
- 200 g Caster Sugar
- 150 ml Olive Oil
- 3 Eggs
- 170 g Ground Almond
- ½ tsp Bicarbonate of Soda
- 50 g Cocoa Powder
- 125 ml Hot Water
Instructions
- Preheat oven at 165C
- Line an 8" loose bottom tin with baking parchment
- Add ground almond and bicarb together in a bowl, give it a quick whisk and set aside
- Boil water and measure out 125ml into which you add the 50g cocoa powder, mixing until it smooth and well mixed and set aside
- Add caster sugar, olive oil and sugar together in a bowl and mix until pale and resembling mayonnaise
- Add the ground almond mix and mix until combined
- Add the warm cocoa water making sure it's all combined before transferring to your prepared cake tin
- Bake for about 45-50mins. The cake should pull away from the sides of the tin and be moist and spongy in the center. Take out and leave to
- Take out and leave to cool on a wire rack
- Once cool you can decorate with a bit of icing sugar should you feel the need