Description
This Almond Flour Chocolate Cake is a rich, moist, and gluten-free dessert made with dark chocolate, almond flour, and a luscious homemade chocolate ganache. Topped with fresh berries and mint leaves, it’s an elegant cake perfect for any occasion and caters to those seeking grain-free or low-carb treats.
Ingredients
Scale
For the Cake:
- 1½ cups dark chocolate chips
- 120 g (1 stick) unsalted butter, melted
- ¾ cup white sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder, sifted (preferably Dutch-processed)
- ½ teaspoon baking powder
- 2 cups almond flour or hazelnut flour
- Berries and mint leaves for topping
For the Chocolate Ganache:
- Two 4-ounce semi-sweet chocolate bars, finely chopped
- 1 cup heavy cream or heavy whipping cream
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment as well. Set aside.
- Melt Chocolate and Butter: In a large heatproof bowl, combine the dark chocolate chips and melted butter. Melt together using the microwave in 20-second intervals, stirring between each until smooth. Let the mixture cool slightly for about 2–3 minutes.
- Mix Wet Ingredients: Whisk in the sugar, eggs, and vanilla extract until smooth and glossy. The mixture will slightly thicken as the eggs incorporate.
- Add Dry Ingredients: Sift in the cocoa powder, baking powder, and almond flour. Gently fold with a spatula until everything is well combined and the batter is smooth and thick. Do not overmix to avoid a dense cake.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir until smooth, silky, and fully melted.
- Finish the Cake: Pour the ganache evenly over the cooled cake, allowing it to drip slightly down the sides. Let it set at room temperature for about 30 minutes, or refrigerate for a glossy, firm finish. Top with berries and mint leaves before serving.
Notes
- Do not overmix the batter. Stop mixing once the batter is combined to prevent a dense texture.
- Storage Instructions: Once completely cooled, wrap the cake tightly or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze whole or cut into slices to thaw only what you need. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
