5-Ingredient Gluten-Free Chocolate Cake (With Ground Almonds)
A moist, rich gluten-free chocolate cake made with ground almonds, dark chocolate, and separated eggs for a brownie-meets-torte texture.
Ingredients
Ingredients
- 1 cup ground almonds almond flour works great
- 5.3 oz dark chocolate 50–70%
- 4.4 oz butter 1 stick + 1 tbsp
- 1/2 cup white sugar
- 3 eggs separated
- vanilla extract optional splash
- powdered sugar optional dusting
Instructions
- Preheat oven to 340°F (170°C).
- Grease and line an 8-inch springform pan with parchment paper.
- Melt the butter and chocolate together, either over simmering water or in the microwave.
- Let the melted mixture cool slightly.
- In a large bowl, beat the egg yolks with sugar until pale and fluffy, about 5 minutes.
- Stir in the melted chocolate mixture and almond flour until smooth.
- In a separate bowl, beat the egg whites to stiff peaks.
- Fold the egg whites into the chocolate batter in three additions, being gentle to keep the air in the mixture.
- Pour the batter into the prepared pan.
- Bake for 30 minutes, or until just set in the middle.
- Cool the cake in the pan for 30 minutes before releasing it from the springform.
Notes
Optional additions include a splash of vanilla extract or a dusting of powdered sugar. Cooling the cake in the pan helps it set properly and prevents collapse.