Bursting with rich chocolate flavor, nutty undertones, and a luxuriously smooth ganache, this Flourless Chocolate Almond Cake with Chocolate Ganache Frosting is the ultimate dessert for anyone craving something special yet naturally gluten-free. It’s a celebration-worthy treat that’s surprisingly easy to whip up, and the ingredients come together to create a fudgy, decadent cake topped with a glossy, melt-in-your-mouth frosting. Whether you’re serving it after a fancy dinner or indulging in a midday chocolate fix, this cake proves you don’t need flour for a showstopping, crowd-pleasing dessert.
Ingredients You’ll Need
Every ingredient in this recipe plays a role in creating the unforgettable flavor and dreamy texture of this Flourless Chocolate Almond Cake with Chocolate Ganache Frosting. From the deep, dark chocolate to the creamy butter and fine almond flour, you’ll see just how simple and essential your pantry staples can be.
- Chocolate (semi-sweet or dark): The heart of the cake and ganache, choose high-quality chocolate for the richest taste and smoothest texture.
- Unsalted butter: Brings moisture and silkiness to both cake and frosting, enhancing the chocolate’s depth.
- Granulated sugar: Sweetens the cake just enough to balance the dark chocolate without overwhelming it.
- Salt: A pinch lifts and intensifies all the other flavors — don’t skip it!
- Vanilla extract: Adds warmth and complexity, making each bite even more aromatic.
- Eggs: Essential for the cake’s structure, giving a luscious, fudgy crumb that holds together beautifully.
- Finely ground almond flour: Naturally gluten-free and subtly nutty, it provides moistness and a tender texture in place of wheat flour.
- Unsweetened cocoa powder: Boosts chocolate flavor and deepens the cake’s dark color.
- Heavy cream: Creates a silky smooth ganache that’s just the right level of indulgent.
- Butter (for ganache): Adds gloss and richness, helping the frosting set to a perfectly creamy finish.
How to Make Flourless Chocolate Almond Cake with Chocolate Ganache Frosting
Step 1: Prepare the Pan and Oven
Get started by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan generously, and then line the bottom with parchment paper. This simple step ensures your Flourless Chocolate Almond Cake with Chocolate Ganache Frosting releases easily and comes out looking flawless every time.
Step 2: Melt the Chocolate and Butter
In a medium saucepan set over low heat, gently melt together the chocolate chips (or chopped chocolate) and the unsalted butter. Stir constantly until everything is smooth and luscious, taking care not to overheat — chocolate can be a bit sensitive. Remove from the heat, and let the mixture cool slightly so you don’t scramble the eggs in the next step.
Step 3: Combine the Wet Ingredients
To your warm but not hot chocolate mixture, add the granulated sugar, a pinch of salt, and a splash of vanilla extract. Mix until combined and then, one at a time, whisk in the eggs. This helps you achieve a glossy, unified batter without overworking it.
Step 4: Fold in Almond Flour and Cocoa
Switch to a spatula and gently fold in the finely ground almond flour and unsweetened cocoa powder. Mix just until combined, as this will keep your cake tender. The batter should look thick and uniform, promising that signature fudgy crumb in every bite.
Step 5: Bake the Cake
Pour your batter into the prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for 25 to 30 minutes. The cake is done when the center is just set and a toothpick comes out with a few moist crumbs. Resist overbaking; you want the center gorgeously soft and rich. Cool in the pan for 10 minutes, then transfer to a wire rack and let it fully cool before frosting.
Step 6: Make the Chocolate Ganache Frosting
For the crowning touch, heat the heavy cream in a small saucepan until it’s just starting to simmer. Remove from heat, add the chocolate chips and butter, and let it rest for 2 minutes so the chocolate begins to melt. Stir until everything comes together in a glossy, smooth ganache. Let it cool a bit until thickened so it spreads easily but doesn’t drip down the sides of the cake.
Step 7: Frost and Set the Cake
Once your cake is completely cool, spread the chocolate ganache evenly over the top. Let the frosting set at room temperature until it’s glossy and sliceable. Your Flourless Chocolate Almond Cake with Chocolate Ganache Frosting is now ready for its well-deserved spotlight!
How to Serve Flourless Chocolate Almond Cake with Chocolate Ganache Frosting
Garnishes
This cake shines all on its own, but a few thoughtful garnishes can elevate every slice. A handful of fresh berries adds tartness and color, while a sprinkle of flaky sea salt makes each bite more dramatic. For nut lovers, scatter sliced almonds on top for a lovely crunch that compliments the cake’s nutty base.
Side Dishes
Since this cake is unapologetically rich, I like to serve it with something light and refreshing. Try a dollop of freshly whipped cream, some vanilla ice cream, or even a simple fruit salad on the side. These cool, creamy companions add balance and let the chocolate flavors shine even brighter.
Creative Ways to Present
For an extra-special presentation, serve individual slices of Flourless Chocolate Almond Cake with Chocolate Ganache Frosting on decorative plates or cake stands. You can drizzle each slice with a little raspberry coulis, dust with cocoa powder, or stack thin slices with layers of whipped cream for a decadent “cake parfait.” Perfect for celebrations or just because!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cake tightly with plastic wrap or an airtight container. It will stay moist and fudgy at room temperature for up to two days, or in the refrigerator for up to five days, without losing its luxurious texture.
Freezing
Flourless Chocolate Almond Cake with Chocolate Ganache Frosting freezes beautifully! For best results, slice the cooled cake and wrap each piece tightly in plastic wrap before storing in a freezer bag. To thaw, leave slices in the fridge overnight or let them come to room temperature on the counter before serving.
Reheating
It’s not necessary to reheat this cake, as it tastes delicious at room temperature or even slightly chilled. However, if you love a bit of warmth (and a gently softened ganache), microwave slices for 10-15 seconds — just enough to add a hint of meltiness without losing structure.
FAQs
Can I use milk or white chocolate instead of dark chocolate?
Dark or semi-sweet chocolate is best for this recipe because it provides a deep, balanced cocoa flavor and sets up perfectly in the ganache. Milk chocolate will make the cake sweeter and a bit softer, while white chocolate isn’t a good substitute as it lacks the cocoa solids essential for the cake’s structure.
Is almond flour the same as almond meal?
Not quite! Almond flour is made from blanched almonds (no skins) and is very finely ground, making it more suitable for this cake’s tender, smooth crumb. Almond meal is coarser and may include skins, which could affect texture, but can be used in a pinch if that’s what you have.
What can I do if I don’t have a round cake pan?
If an 8-inch round pan isn’t handy, a similar-sized square pan will work just fine. You can also use a springform pan, which makes removal even easier. Adjust baking time slightly if the cake appears thicker or thinner, and always check for doneness with a toothpick.
Can I make this Flourless Chocolate Almond Cake with Chocolate Ganache Frosting ahead of time?
Absolutely! In fact, the flavors deepen and the ganache sets up beautifully if you make it a day ahead. Just store covered at room temperature or chilled until you’re ready to serve, then let it come to room temperature so the flavors can truly shine.
Is this recipe suitable for people with gluten allergies?
This cake is naturally gluten-free thanks to the almond flour, making it a safe treat for those with gluten sensitivities or celiac disease. As always, double-check that all other ingredients (especially chocolate) are certified gluten-free to avoid any hidden sources of gluten.
Final Thoughts
This Flourless Chocolate Almond Cake with Chocolate Ganache Frosting is a dessert I reach for whenever I want to impress without stress, or just treat myself to something truly chocolatey and satisfying. If you’re looking to fall in love with a new classic, give this cake a try — and don’t forget to share a slice (or two) with someone you love!
Print
Flourless Chocolate Almond Cake with Chocolate Ganache Frosting Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the rich and decadent flavors of this Flourless Chocolate Almond Cake with a luscious Chocolate Ganache Frosting. This gluten-free dessert is a chocolate lover’s dream, combining the nuttiness of almond flour with the richness of dark chocolate in a moist and fudgy cake.
Ingredients
Cake:
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup finely ground almond flour
- 1/4 cup unsweetened cocoa powder
Ganache Frosting:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Melt chocolate and butter: In a saucepan, melt butter and chocolate over low heat until smooth. Stir in sugar, salt, and vanilla. Let cool slightly, then whisk in eggs one at a time. Fold in almond flour and cocoa powder.
- Bake the cake: Pour batter into the pan and bake for 25–30 minutes until set. Cool in the pan before transferring to a wire rack.
- Make the ganache: Heat cream until simmering, then pour over chocolate and butter. Stir until smooth. Let cool to spreading consistency.
- Frost the cake: Spread ganache over the cooled cake. Allow to set before serving.
Notes
- This cake is naturally gluten-free due to almond flour.
- Garnish with sliced almonds, berries, or a sprinkle of sea salt for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
