This Italian flourless chocolate cake is an absolute winner because it is easy to make, has no flour and is moist and delicious! Below is our quick recipe for this delicious cake with Italian chocolate, ground almonds and absolutely no wheat flour, so naturally gluten free.
185g(1.48cups)blanched almondscrushed, or almond flour/meal
125g(0.71cups)dark chocolateroughly chopped
125g(8.93tbsp)unsalted butter
3(3)eggs
125g(0.63cups)white sugar
1(1)organic orange rindzested
1(1)spoonful of LimoncelloGran Manier or Rum
powdered sugarfor decorating
Instructions
Preheat the oven to 350°F / 180°C.
Melt the butter and the chocolate together in an bain-marie or in a heatproof bowl over a saucepan of simmering water. Stir until smooth and without any chunks of chocolate and set aside to cool.
Separate the yolks from the whites. Beat the egg yolks with 0.4 cup / 80 grams of sugar and the zest of one orange peel until light and smooth. Add the liquor of your choice.
Add the egg yolk mixture to the melted chocolate. Mix with an electric hand mixer until smooth and velvety.
Now add the crushed almonds or almond flour and stir with a spatula, the mixture should be dense and compact.
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form, you can use an electric mixer.
Fold the egg whites into the chocolate mixture carefully, being sure not to deflate it. The mixture should be smooth and puffy.
Cover your 7 in / 18 cm round springform pan (or cake tin) with butter and a dusting of flour so the cake doesn't stick to the sides.
Pour the wet batter into the cake mold and smooth gently until level.
Bake in a preheated oven for 30-35 minutes until a toothpick inserted into the middle of the cake comes out clean.
Allow to cool completely and then dust with powdered sugar before serving.