Incredibly fudgy and chocolatey with a slight almond crunch, no one can resist this simple and beautiful flourless torte. Chocoholics: beware, you have just found your new favorite dessert! And the best part? It’s so easy to make and naturally gluten-free!
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My favorite flourless chocolate torte recipe
This flourless chocolate cake is my favorite type of chocolate cake—incredibly fudgy, insanely chocolatey, and of course, easy to make. And if that’s your type of cake, too, then you have arrived at just the right place.
This Italian-style cake is quite dense, but not too dense thanks to the whipped eggs. It also has a very slight crunch from the ground almonds, which adds some nice texture. It’s naturally gluten-free, which is perfect when serving a large group.
During baking, the cake will rise and the top will crack slightly. Then, while cooling, it will sink and gain additional cracks. Don’t worry—that’s exactly how it should be. It only means it stays moist and fudgy in the center.
This recipe makes enough cake batter for an 8 or 9-inch springform pan, but you can always alter the recipe to convert cake pan sizes to fit what you have in your own kitchen.
How to make flourless chocolate torte
- Melt chocolate and butter together. Place in a microwave-safe bowl and heat in 30 second increments until both are completely melted and combined.
- Whisk egg yolks and half the sugar (½ cup). Whisk together until light and fluffy. Then, add the chocolate mixture, ground almonds, brandy, and salt.
- Make a meringue. In an electric mixer fitted with the whisk attachment or using a handheld mixer, whisk the egg whites the other half of the sugar. Once medium peaks form, gently fold in the meringue to the rest of the batter.
- Bake. Pour the batter into a parchment-lined 8-inch round cake pan and bake at 350°F/185°F for 35-45 minutes. Allow to cool completely before serving.
- Serve. I love sifting cocoa powder over this cake before serving because it not only adds a beautiful finish, but it amplifies the chocolate flavor even more.
Tips for making perfect flourless chocolate torte
- For a more intense chocolate flavor, you can add 2-3 tablespoons of sifted cocoa powder to the batter along with the almonds.
- Don’t overbake. Pay attention to the cake during baking. You’ll know your cake is done when a toothpick inserted into the center comes out with moist crumbs rather than clean. For a super fudgy truffle-like texture, underbake your cake slightly by removing it from the oven after 35 minutes.
- This cake tastes even better a day after it’s made, so you can make it a day in advance.
- Make sure there is no egg yolks in your egg whites or any fat on your beaters. This can inhibit the whites from whipping into meringue.
- Use a good quality chocolate. I love using chocolate bars or even higher quality chocolate like Godiva for this torte. After all, the better quality your chocolate, the better the torte will taste.
More of my favorite chocolate cake recipes
- Flourless Chocolate Hazelnut Cake: Incredibly rich and fudgy, this gluten-free cake is made with creamy Nutella and ground hazelnuts.
- Red Wine Chocolate Cake: Red wine adds an unbelievable flavor to this decadent chocolate cake.
- Easy Homemade Chocolate Cake: The perfect chocolate cake for any occasion.
- Chocolate Cheesecake: Ultra rich and creamy, this chocolate cheesecake is topped with a layer of smooth chocolate ganache.
- Chocolate Zucchini Cake: The best way to eat your veggies :)!
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Chocolate Almond Torte (Gluten Free)
Intensely fudgy and chocolatey with a slight almond crunch, no one can resist this simple, decadent and beautiful cake!
Ingredients
- 200g (7 oz.) bittersweet or semisweet chocolate, roughly chopped
- ¾ cup + 2 tablespoons (200g) unsalted butter
- 4 large eggs, separated
- 1 ½ tablespoons brandy, optional
- 1 cup (200g) granulated sugar
- 1 cup (100g) almond flour/ground almonds
- ¼ teaspoon salt
- cocoa powder, for dusting
Instructions
-
Preheat oven to 350°F/180°C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking.
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Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl, and stir occasionally until melted. Set aside.
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In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, and salt.
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In a mixer bowl fitted with a whisk attachment, whisk egg whites and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
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Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in remaining mixture in 2 additions until combined.
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Pour batter into prepared cake pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted into the center comes out with moist crumbs. The cake should be set on the sides but still wobbly in the center. Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
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Sift cocoa powder over cake before serving. Serve chilled or at room temperature.
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Cake will keep, well wrapped, in the refrigerator for up to 4 days. It also freezes well.
Rosie says
This is such a great looking cake, the texture looks perfect!
Shiran says
Thank you, Rosie 🙂
Zeina says
Hello
How can I make this cale larger? I am having 24 people for dinner and want to serve it on a buffet.
Laura says
Made this with 70% cocoa chocolate and cocoa powder and it was lush and perfectly sweet for me. Made it with 50% chocolate and no cocoa and it was too sweet, maybe best with 25,30 g less sugar. It’s a great recipe!
lilly says
Been doing and come up perfect, great recipe. Thank you xx
Shiran says
Thank you so much Lilly! 🙂
Tess says
Hi, im allergic to almond, would i be able to substitute coconut flour?
Thanks
Shiran says
You can use ground hazelnuts instead.
Danielle says
I’m hoping to make this cake, this weekend for a reunion of some friends.
I was wondering if I could swap the butter for baking spread instead?
Lily says
Looks delish Shiran! ?.
Should I keep the cake in fridge or at room temperature if I’m making it in advance? Thanks xx
Shiran says
Hi Lily! This cake should be kept in the fridge.
Lily says
Thanks Shiran… made this yesterday and it was so fudgy and rich and yummy! 🙂
Hussein says
Hi there, do I use both almond flour and ground almsonds or just one of them? Thanks
Shiran says
Almond flour and ground almonds are the same thing, just different names for the same product.
Hussein says
Thank you so much!
Janet says
Looks delicious will def try.. have you ever tried baking this in individual moulds or cupcake mould? What’s the baking time you think?
Shiran says
Hi Janet, it’s so fudgy on the inside that I recommend serving it as a large cake (unless serving the individual cakes in the pan).
Fozia says
Can I make this with milk.chocolate? Do I need to adjust the amount of cocoa powder and sugar? If so how much so it won’t affect the texture? Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hi Fozia, you likely would need to use less sugar so it isn’t too sweet. You could try cutting the sugar by 1/4 cup so it won’t change the consistency and texture too much. I’ve not made this recipe with milk chocolate before.
Judy J says
Can this be made as cupcakes. I would like to make it for a party but like the convenience of mini cakes.
Shiran says
Hi Judy, this cake is super soft and fudgy, so I don’t recommend using this recipe for cupcakes.
Judy J says
Thank you for your prompt reply. I promised a friend that the next dessert I brought to our monthly get together would be gf. So I will try this recipe as it sounds so good. I may hold out enough to fill a muffin tin to see the outcome. I will let you know.
Judy J says
I made this cake in cupcake pans. It made 24 cupcake size cakes. I made one pan using cupcake liners and one pan without the liners. I sprayed both lightly with Pam Baking spray. The cakes came out tasting wonderful. I baked the lined cakes for 20 minutes which was too long and the unlined for 18 minutes. The cakes without liners were more difficult to get out of the pans and did collapse when handled too much. The cakes in the liners I gently pulled away from the cakes and I didn’t need to be as careful, but they are definitely more delicate than I’m use to. Mine didn’t look as fudgy as your beautiful cake, but still had a wonderful taste. I plan on making this recipe again but in the springform pan and just as soon as I buy some better chocolate. I only had Ghiradelli bittersweet chocolate chips and semi-sweet chips. I just wanted to say thank you so much for sharing this recipe and I’m so sorry for such a long reply.
Carroll says
Waned to let you know I made this for a party this weekend and it was wildly praised by all! I will be keeping this recipe to make again!
Shiran says
So glad to hear that! Thanks Carroll!
Sarah says
How many servings is this cake? Looks delicious, I want to make it for my birthday and serve with vanilla ice cream and some berries!
Shiran says
Happy birthday Sarah! It’s made in a 8-inch or 9-inch pan, so it depends on the size of the slices. It’s usually enough when I make it for my family, for 10-12 people.
Kim says
Such a great recipe! I made this for Valentine’s Day for family and served with strawberry roses & raspberries and everyone loved it. We try to keep low carb, so the only change I made was using Lakanto Monkfruit Golden in place of the sugar and it was fantastic! Usually it’s a 1:1 ratio using it, but since going low carb I prefer things a little less sweet, so I think I started with 1/2 cup and gradually added and tasted until I was happy. I think I ended up using 3/4 cup and it was perfect for us. Will definitely be making this again! 🍫🍰
Laura says
Really good chocolate cake! Added 2 tbsp. rum as I didn’t have any brandy, 130 g. raw cane sugar (panela) and also added 2 tbsp. cacao nibs (finely ground) and 2 tbsp. pure cacao powder to the chocolate. For my taste, it came out perfectly sweet with a light hint of almonds (I also ground them) and yes, very chocolatey!I would serve it with a raw raspberry sauce. (however, for 10 people I would increase quantities as I hate it when in restaurants they serve a 2 finger-wide chocolate cake!) Will make again, for sure!;)
Shiran says
I’m really glad you like it Laura! Thank you!
Helen says
Delectable, easy recipe. Thank you for sharing!
Mei says
Looks great! Is it possible to substitute all or some of the eggs in this recipe to cater for guest with an intolerance to eggs?
Shiran says
Thanks! But unfortunately the eggs are necessary for the success of this recipe.
PC says
Hello Shiran ! What a lovely recipe !!! I made it yesterday and whipped some cream to go on the side and we simply lovvvvvved eating it….. even though my cake didn’t crack it was still fudgy. I’m not sure why it didn’t crack though – did I underbeat the yolks or overbeat the whites? Thank you so much for sharing this recipe. I look forward to baking your poppy seed cake next !
Shiran says
Thanks, I’m so glad you like it! You probably underbeat the egg white mixture. It should have lots of air incorporated in it, and as a result the cake cracks on top.
PC says
Thanks a lot for the prompt response! Will take your advice on the egg whites when I make the torte again !
Kristina says
Hi Shiran! Could I replace the almonds with ground hazelnuts OR keep the ground almonds and add roughly chopped rosted hazelnuts? Thank you in advance!
Shiran says
Yes Kristina, if you have ground hazelnuts, that should work, or you can use half hazelnuts, and half almonds. Enjoy!
Alice says
Hi! Looks like a fab recipe! I’d like to make it a few days in advance. Do you recommend holding it in the fridge or freezing and thawing?
Shiran says
Hi Alice, if it’s more than a couple of days, I suggest freezing it so it stays fresh, and then thaw it in the fridge a night before. Wrap it tight with plastic wrap before freezing.
Annie MacFarlane says
Hi. Have you ever made the recipe x1.5? If so, do you know baking time and temperature? Thanks
Shiran says
It depends whether you make a bigger cake or want a taller cake using the same pan size (which I don’t recommend). The baking time will be slightly different depending on the size of the cake, but I don’t have exact baking times since haven’t tried it.
Pauling says
Hi. I’d like to substitute the butter with olive oil as I personally don’t like the taste butter. Would like to know if such substitution is ok. If so, what’s the suggested ratio/amount to be used. Thank you!
Shiran says
Hi Pauling, I don’t recommend replacing the butter with olive oil, because the butter gives a wonderful flavor and texture to the cake. Too much olive oil will affect the flavor.
ila says
This cake was so delicious!! Definitely one of the best cakes I’ve ever made, and my family loved it as well!! Thank you Shiran for this incredible recipe! It was a huge hit and I will be making this again for sure!💕
Zeina says
This cake looks amazing, how do I increase the measurements if I am using a 10” pan, or enough for 15 portions.
Shiran says
Hi Zeina, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Neetika says
Hi Shiran, The cake looks beautiful and recipe simple. I just wanted to ask for any suggestions for a topping or accompaniment, keeping the flavours in mind.
Shiran says
Hi Neetika, you can sprinkle powdered sugar on top, or drizzle the top with salted caramel sauce, but not too much because the cake is already rich.
Marianne says
Hi, raspberries and softly whipped cream are my family favourites
Neetika says
Hi Shiran.. The cake is in the oven right now.. But, I happened to add all of the sugar to the yolks… The end batter came out pretty thick.. Is Dat the way its supposed to be? It’s definitely not rising.. So no cracks.. Looks very dense.. What do u think is going to b the result.. Fingers crossed, am hoping it will still taste nice…
Shiran says
Hi Neetika, it should still turn out fine. I hope you liked it!
Paula says
This looks great! I love flourless cakes with a bit of ground almond. Trying ASAP!
Linda George says
Made this today. I was a bit concerned that the chocolate mix seemed a bit gloopy and lumpy but at the third addition of the egg whites it looked just right and the end result was fabulous!!
Alice says
I’ve just made it, it didn’t really look like yours but it was very good. So tasty 🙂
Geri says
I have made this cake so many times.. and i am absolutely in love with it! Thanks so much for sharing. If I could give it 50 stars i would.
its so easy to make and yet so delicious and beautiful!
Christine says
Hi I’m planing on making this over the weekend, can I use caster sugar also is 75% cocoa solid chocolate ok to use.
Thanks
Shiran says
Yes you can use them. I usually use 60% chocolate, so the cake is a bit sweeter.
Virginia says
So simple to make and delicious! I recently gave up gluten and was craving chocolate cake, this exceeded my expectations. Thanks for posting!
Ana says
This is just what I needed. The cake turned out great, I ate 1/4 of it instantly! This recipe definitively goes to my notebook , thank you for sharing!
Mhairi says
Hi there – could you use coconut oil instead of butter?? If so, same quantity? Thanks a lot
Erlyani says
Can I substitute the brandy for something non-alcoholic or do without altogether?
Shiran says
You don’t have to use it, that’s optional.
Rufus says
This was a hit! I made it with half 90% eating chocolate and half 55% cooking chocolate and amaretto for extra almondiness. 35 mins at fan 160c and it was perfection.
Janet Kruse says
Want to order the almond flour but can’t get it in my cart. Help!
Michelle Thomas says
I made it, and wow I have to say I love it. In fact I loved it so much that I have spoken about it to everyone at my university here in Gilbert. The only question I have is, do you happen to have a nutritional fact chart for it?
Ohad Harel says
Hey Shiran,
Although we miss you @ Cisco, don’t you dare come back, your blog is awesome!
I’m going to give this recipe a try today, stay tuned 😉
Shiran says
Thank you! And don’t worry, I wasn’t planning to 🙂
cheryl says
question-
the recipe states…
1 cup (200 g/7 oz) granulated sugar
1 cup (100 g/3.5 oz) almond flour/ground almonds
??
should it read 1/2 cup (100g/3.5 oz) almond flour?
??
or are they both 1 cup?
thank you, enjoy your day!
Shiran says
They are both 1 cup. The gram measurements are different for each ingredient.
Vanessa says
Hi Shiran,
my folks don’t like bitter cacao, can I use your ganache recipe, not to frost entirely but to spatter a bit and maybe sprinkle it with some almond crunches and few berries for the looks?
Shiran says
Yes, you can definitely top it with chocolate ganache and chopped almonds. It will be rich and delicious!
Rouba says
i baked this cake yesterday for my family and they just LOVED it. Served it with fresh unsweetened whipped cream and fresh raspberries. It’s an easy recipe yet it’s so delicious and rich in flavor. Thank you Shiran for sharing it.
Shiran says
hank you so much, Rouba!
Shiran says
Thank you so much, Rouba!
Melissa says
Hi there
1 cup (100g/3.5 oz) almond flour/ ground almonds – does this mean 100g of almond flour and 100g of ground almonds?
Thanks!
Shiran says
Hi Melissa, almond flour and ground almonds are the same. you need to use only 100g of it.
Maja Nezic says
Made this last night and it was definitely worth it! So delicious and rich! SO DELICIOUS! I really need a chocolate recipe that is dairy free… any suggestions?
Emma says
I made this cake one month ago and have made it another two times since!! It always come out perfect. Such a great recipe, especially when baking for gluten frees. Every time I make it everyone who tastes wants the recipe instantly.
Elizabeth Harris says
I made this cake for the first time today and took it to a friend’s for her birthday. It got raving reviews, and will definitely look forward to making it again. I would only add that I used a 60% chocolate and for my taste, it could have been slightly more intense. Next time I will use an even darker chocolate. I didn’t have any brandy onhand, so used almond extract and vanilla extract, which gave nice undertones. Simple and divine! Thank you!
Rachel says
I made it exactly like you said and it came out perfect! The hit of Thanksgiving. I’m going to make it again for our second Thanksgiving party. The raspberries and whip cream put it over the top.
Margie says
Probably the best chocolate torte I’ve ever had. I’ve made it several times now and it has turned out wonderfully every time. All my guests and friends have loved it and asked for the recipe. So simple and delicious! Thank you!
Olivia says
Hello! This torte looks wonderful! I am wondering when you recommend releasing the springform pan? Is it after the cake cools, or after it’s refrigerated for several hours? Thank you!
Shiran says
Hi Olivia. Usually I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.
Liz says
Dear Shiran,
I just took my cake from the oven and it smells wonderful! When do I release the springform pan?
Thank you, Liz
Shiran says
Hi Liz. I usually let my cake cool completely before releasing it from the pan. I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge.
May says
Hi, can I put honey in replace for sugar and Coconut oil in replace for butter?
Cynthia says
Hi
I was wondering if I can remove the almond flour to make it nut free?
Thanks
Agay says
Thank you for the recipe Shiran, this one of the best chocolate cake I made!
I used pistachios instead of almonds and added 1 tbsp of cacao and it turned out amazing!
Ester says
Being a chocolate lover I’m super excited to make this recipe. Also saved it to make for Passover 🙂
Rags says
Best cake ever – moist, not very sweet, super easy to make, flourless – win/win all sides!!
Patrice M Pimentel says
Can I use cocoa powder instead of chunk? All I have is powder, what would need to be added and what would the measurements be?
Shiran says
It’s not possible to replace the chocolate with cocoa powder, sorry!
tari swenson says
I followed the recipe exactly but put it in a 10″ spring form cake pan. I baked it for 30 minutes and it came out beautifully! I checked on it in 25 minutes, not wanting to over bake it….but it was still jiggly in the middle. Thank you, it’s a great recipe.
Colleen says
Absolutely delicious!!!!
Genia says
Absolutely delicious! Thank you
Kim Reid says
I cooked this for 35 min and it looks runny / gooey in the middle, its cooling now but wondering if this is normal or if I should get started on another one as its undercooked? Thanks!
Shiran says
I hope it turned out ok. It’s ok if it’s undercooked in the middle, it should be soft but not comepletely runny.
Annie says
This worked really well for me. I just used chocolate I had in the cupboard which was some dairy milk and some old gold. It was very quick to make. As kids were eating it I swapped vanilla for brandy. Next time I’d probably reduce the sugar a bit and maybe put sea salt flakes on the top. Thanks for excellent recipe
Sophie says
This was to die for. I had to hand whisk as I don’t have an electric one, but was worth it! I added half the juice of an orange and 1/4 approx zest of the orange and it came out fantastically with a side of dollop cream. Highly recommend!
Karen Ashworth says
Hi there can you confirm are the cup measurements English or American as they are slightly different.
Shiran says
Hi Karen. 1 cup = 240 ml, 1 tablespoon = 15 ml.
SA says
Third time making it (this time for a family new year’s eve party). The instructions are easy to follow and it’s seriously delicious! My family loves it!
Jia says
Hi there, I just ran out of almond flour and only have all-purpose flour on hand. Would it be possible to substitute it with all-purpose flour? If it is, how much flour would you recommend to use? Looking forward to trying this!
Shiran says
It would work but it would be a different cake 🙂
Tan says
Hi Shirin,
Dying to try this recipe. M a hardcore chocolate lover 😁.
Want to check, if I can half this recipe to make a smaller cake. Also, don’t have springform pan in small size. Can I use a normal one??
Thanks much.
Shiran says
You can halve the recipe and use a 6-inch pan. Any cake pan would work, but it’s just easy to remove the cake from the springform pan.
Sonia says
Thanks for this amazing recipe. My cake got exactly like your picture! But, I could not wait to cool down for 4 hours….Sorry. I had it warm….
Bri says
Has anyone tried this using vegan butter or oil instead of regular butter? I‘d like to adapt for non-dairy if possible.
Mel T says
I have used Country Crock plant based butter sticks and it works great! Just like real butter.
SB says
This was ecstasy- I didn’t expect a flour-free cake to be so delicious. I’ve started to make a few recipes from this blog, but during lockdown am only cooking for my household (5 people), so I’ve taken to halving all the recipes. I forgot to halve the oven time, which meant the first time it came out pretty dry. The second time I did it, I left it in the oven less time and added a whole shot of brandy and it amazing! (I tend to like skinnier, wider cakes than fatter/ taller ones, hence using half the number of ingredients but the same size tin).
Ankita says
Should I grind the almonds with the skin on or off? And am I supposed to dry out the almonds in the oven before grinding?
Keya says
I LOVE this cake! I’ve made it 6 times. The only thing I noticed is that I’ve had to triple the bake time. Do you have any idea what that could be? I followed the recipe exactly…
Shiran says
Hi Keya, since every oven is different it’s possible that the baking time needs to be longer. Triple the amount of time does seem a bit long, but as long as it works for you and the recipe was successful then great!
Artemis says
Do you think a tsp (or more?) of almond extract would work instead of the brandy? Thanks!
Shiran says
Hi Artemis, you can either omit the brandy completely without substituting something else, but if you would like to add almond extract you definitely can!
Sunita says
Hi Shiran, this recipe was fantastic and my torte was delicious! The whole family loved it 🙂 Only issue I had was mine wasn’t as tall as yours, and the next day after refrigeration it shrunk some more. Any idea what I could have done wrong?
Shiran says
Hi Sunita, I used an 8-inch pan for the cake in the photo. Sometimes it’s hard to tell from the pictures how tall the cake actually is. Sometimes the cake will shrink a little bit because it’s soft in the center, and that’s a good thing 🙂
ila says
This cake was so delicious!! Definitely one of the best cakes I’ve ever made, and my family loved it as well!! Thank you Shiran for this incredible recipe! It was a huge hit and I will be making this again for sure!💕
Zoe says
Hi Shiran,
Just popped the torte in an 8 inch tin…and it’s scarily full!! (Maybe my eggs were a bit too big).
Does the cake gain any height while it’s baking? I’m worried I’ll be making a big mess in my oven 😆
Shiran says
Hi Zoe, for a single layer of cake it’s usually best to use a 3in deep pan. If that’s what you used, than it should have baked great 🙂
Alex says
Hi. I made this today and it is delicious. However, I am finding it impossible to get it off the base of the tin, and the liner, without the cake falling apart. And I cannot get a clean slice out, it is just so soft and gooey. Is that what you would expect? Any tips for getting it away from the base of the tin and the liner without breaking it? I refrigerated it for longer than the 4 hours that you suggest. Thanks.
Shiran says
Hi Alex 🙂 If you want a clean slice I recommend chilling it for longer, even overnight, and use a very sharp knife (and if it’s still too soft, try to bake the cake for a little longer). I usually don’t use a liner or remove it from the base of the tin (I serve it with it).
Janet says
Hi, cake chilling in fridge till tomorrow. Used cold Espresso instead of brandy. Going to serve it with creme fraiche and raspberries.
Mel T says
I’ve made this at least 3-4 times now – SUCH a delicious treat. Curious if anybody has tried using coffee in place of the brandy and how that worked, just to try something different. Any thoughts?
Robs says
I made this in a double quantity and it worked brilliantly as two cakes. May I also just thank you for including metric measurements! I can’t tell you how grateful I am! I tend not to try things if I have to convert them myself. Very lazy, but also not keen on trusting my conversion skills. But mostly lazy… Anyway, it’s a great cake and I’m making it again for my 9 year old’s birthday cake.
Erica says
I tied this recipe today. My cake deflated quite a bit. Probably more than half the size of your cake.
Dazel says
Thank you for a really nice recipe!
Begonia says
Hi. This looks awesome, but I’d like to avoid using real sugar. Could I substitute baker’s (unsweetened) chocolate and then add more Swerve (erythritol) with the egg yolks? How much extra would you guess? BTW, Swerve has the same sweetness as sugar, teaspoon for teaspoon. Thanks
Talia @ Pretty. Simple. Sweet. says
Hi Begonia, I haven’t recipe tested sugar alternatives so I can’t say for sure. I’m not sure how erythritol reacts with egg yolks, but if you try it and it works I’d love to know!
Hailey says
Hi there! Might be a silly question but I’m new to springform pans. What should I grease it with, more of the unsalted butter? Or do you recco a cooking spray? If a cooking spray, what kind? Thanks!
Talia @ Pretty. Simple. Sweet. says
Hi Hailey, you can grease a springform pan with anything – butter, oil or cooking spray all work! I would recommend staying away from oil with stronger flavors like olive oil and avocado oil.
Naomi says
This is my favourite chocolate cake recipe. I have made it probably 20 times. It works every single time! Always a hit when I make it for others. Bonus is that it’s gluten free too. Thank you so much for this recipe and for bringing joy to various family and friend gatherings through a delicious dessert!
Raadhiya says
This cake is amazing! Next time I’ll use one of the flavored lindt slabs like mint or hazelnut. That would be even more INSANE.
Holly says
Hey how would I make this for 4 days ahead of time?
Talia @ Pretty. Simple. Sweet. says
Hi Holly, you can make the cake ahead of time and freeze it. Just be sure to double wrap in plastic wrap to prevent freezer burn. Place in the refrigerator overnight to thaw.
Nirit says
Hi Shiran,
It looks great!
If I’m converting to a 28 cm, how long do you assume I need to bake it?
Should I still use 180c?
Thanks in advance 🙂
Talia @ Pretty. Simple. Sweet. says
Hi Nirit, I recommend keeping the oven temperature at 180c but you will need to bake the cake probably 7-10 minutes longer. Start checking it after 45 minutes baking, then every few minutes after 🙂
Lisa Howell says
I made this yesterday for a Church meal today. It was all gone and I had a lots of compliments. One thing I did a little different; my springform pan was a 10 inch so I increase the recipe one extra egg a little more chocolate maybe a couple ounces, a little more almond flour, little more sugar. I coated the springform pan with a good coating of butter, then used a combination of cocoa powder, almond flour, and finally crushed almonds, coding, both the bottom and sides well. I used amaretto in place of the brandy, then almond flavored whip cream to top it.
Stephanie @ Pretty.Simple.Sweet. says
I love the use of amaretto! Yum! Thanks!