Nigella Flourless Chocolate Almond Cake
Nigella Flourless Chocolate Almond Cake is a gluten-free style cake made with dark chocolate, butter, eggs, sugar, and ground almonds instead of flour. The eggs provide lift, the almonds add body, and the chocolate delivers intense flavour. The finished cake sits somewhere between a classic cake and a chocolate torte, with a soft centre and slightly crisp edges.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Cake
- Method: Baking
Ingredients
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200 g dark chocolate (around 70% cocoa)
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200 g unsalted butter
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200 g caster sugar
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5 large eggs, separated
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200 g ground almonds
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1 teaspoon vanilla extract
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Pinch of salt
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Cocoa powder or icing sugar, for dusting (optional)
Instructions
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Melt the chocolate and butter – Gently melt together over low heat until smooth, then set aside to cool slightly.
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Whisk yolks and sugar – Beat egg yolks with sugar until pale, thick, and creamy.
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Combine chocolate mixture – Stir the cooled chocolate mixture and vanilla into the yolks.
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Fold in almonds – Add ground almonds and salt, mixing gently until fully incorporated.
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Whip egg whites – Whisk whites until they hold soft peaks.
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Fold carefully – Gently fold egg whites into the chocolate mixture in stages, keeping the batter light.
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Transfer to tin – Pour into a lined springform tin and smooth the surface.
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Bake gently – Bake at 170°C (340°F) for 40–45 minutes until the edges are set and the centre is slightly soft.
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Cool before removing – Let the cake cool completely in the tin before releasing.