Flourless chocolate and almond cake
This decadent chocolate cake is so delicious. Plus, there’s no flour in the recipe, so it's perfect for your gluten-free friends and family!

Serves
16
Prep
15m
Note: + Cooling time
Cooking
50m
Ingredients
- 200g dark chocolate, chopped
- 200g butter, chopped
- 1/4 cup (25g) cocoa powder
- 4 Coles Brand Australian Free Range Eggs, separated
- 1 1/2 cups (330g) brown sugar
- 200g almond meal
- Cocoa powder, to serve
Method
STEP 1
Preheat oven to 180°C. Grease and line the base and sides of a 22cm square cake pan with baking paper. Combine the chocolate, butter, cocoa powder and 1/3 cup (80ml) water in a medium saucepan over low heat. Cook, stirring, for 3 mins or until mixture is smooth. Transfer to a large bowl. Add the egg yolks, sugar and almond meal and stir to combine.
STEP 2
Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Add half of the egg white to the chocolate mixture and use a large metal spoon to gently fold to combine. Add the remaining egg white and gently fold to combine. Pour into the prepared pan. Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside to cool completely.
STEP 3
Turn onto a serving platter. Dust with cocoa powder. Cut into pieces to serve.
Serve with reduced-fat vanilla yoghurt, if desired
Mix it up
Nut meal is a great alternative to wheat-based flours, and gives a dense, fudgy centre with a chewy outer layer. For a different flavour, swap the almond meal for hazelnut meal or try grinding other nuts such as walnuts, cashews or pecans in a food processor.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.