Valentine’s Day – whether you love it or dread it – has one perk everyone can agree on. Chocolate galore! Chocolate makes everyone feel sexy and indulgent, whether it’s enjoyed solo or with a loved one. Thank you endorphins!
This year, I’m showing off my favorite I-think-I-died-and-went-to-heaven recipe for flourless chocolate cake. It’s so easy it could be made in one bowl if you wanted! Every Valentine’s Day I whip it up and serve it warm (with salted caramel ice cream!) for a romantic treat with Michael.
This cake isn’t one of those dense flourless monstrosities. This cake is so light and soft, it’s almost a mix between a pudding and a souffle. The chocolate flavor is intense— mainly because of how much melted chocolate goes into it! Not to mention all that nutty almond-y goodness. Yum! I guarantee this will be your new go-to chocolate cake. It’s easy enough to make in a pinch, but elegant enough to serve for a dinner party. Okay, stop reading…just watch the video and make this cake ASAP!
Happy Valentine’s Excuse-to-Eat-Too-Much-Chocolate Day!
Chocolate-Almond Flourless Cake
- 7 ounces best-quality dark chocolate
- 7 ounces
unsalted European-style butter, cut into 1/2-inch cubes - 1 1/3 cup granulated sugar
- 5 large eggs
- ½ teaspoon almond extract (I recommend 1 teaspoon as 1/2 is quite subtle)
- 1 tablespoon almond flour
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- Heat the oven to 375º F, and butter a 9-inch springform cake pan. Line the base of the pan with parchment, and butter that, too.
- Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. You can also melt chocolate in the microwave, stirring every 15 seconds or so. Once the chocolate melts, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
- Add the eggs one at time, mixing very well after each. Once batter is smooth, mix in all remaining ingredients.
- Pour batter into the prepared cake pan and bake for about 25-35 minutes depending on your oven. You’ll know it’s ready when the top just starts to get crackly and the center no longer jiggles.
- Let the cake cool in its pan on a rack for 10 minutes. Remove springform top carefully.
- Serve in wedges warm or room temperature with ice cream or whipped cream. Enjoy!
