Description
This Flourless Belgian Chocolate Cake is rich, fudgy, and deeply chocolatey. Made with dark chocolate, butter, and just a touch of almond flour, it’s the perfect indulgent dessert for chocolate lovers. A light dusting of powdered sugar finishes it off beautifully.
Ingredients
Scale
- 9 ounces dark or semi-sweet chocolate (chips or bar, chopped)
- 1 cup unsalted butter, cut into pieces
- 1 1/3 cup granulated sugar
- 5 tablespoons fine almond flour (or all-purpose flour)
- 1/2 teaspoon almond extract
- 5 large eggs, at room temperature
- Powdered sugar, for sifting on top
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a heatproof bowl set over a saucepan of simmering water (or using a microwave in short bursts), melt the chocolate and butter together until smooth. Remove from heat and cool slightly.
- Whisk in the sugar, almond flour, and almond extract until well combined.
- Add the eggs one at a time, whisking after each addition until the batter is glossy and smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft but not liquid.
- Cool completely in the pan before removing. Dust with powdered sugar before serving.
Notes
- This cake is naturally gluten-free when made with almond flour.
- For extra decadence, serve with whipped cream, berries, or a drizzle of chocolate ganache.
- The cake will sink slightly in the center as it cools — this is normal and adds to its fudgy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 40mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 115mg
Keywords: flourless chocolate cake, Belgian chocolate cake, gluten free dessert, rich chocolate cake, fudgy chocolate cake