flourless cake

This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

Hazelnut Chocolate Torte With Espresso Ganache Recipe

eggs, separated

(7 1/2 ounces) toasted blanched hazelnuts

orange

(6 ounces) unsalted butter, softened

salt

vanilla extract

(2 ounces) panko crumbs

bittersweet chocolate, finely chopped

heavy cream

espresso powder

Adjust oven rack to middle position and preheat oven to 350&degF. Butter 9-inch springform pan. In food processor, pulse 1 cup sugar with hazelnuts until finely ground.

In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside.

Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks. Fold meringue into hazelnut mixture, alternating with panko crumbs.

Pour into pan and bake until center is just set and toothpick inserted into the middle comes out clean (see headnote), about 40 minutes. Let cake cool in pan for 15 minutes, then remove sides of pan and let cake cool completely before glazing.

In heatproof bowl, heat chocolate with cream and espresso powder, until chocolate is melted and the mixture is smooth. Place cake on wire rack set in a rimmed baking sheet. Pour ganache over cake. Chill to set ganache. Serve.

Recipe video above. This is a wonderful moist cake that&#039;s bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it&#039;s actually pleasant and reminds you that you&#039;re eating real oranges!It&#039;s a terrific and easy cake that&#039;s perfect to take to any gatherings since it&#039;s also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x  23cm 9&quot; cake 4 cm / 1.6&quot; high, or 2 x 20cm/8&quot; cakes 3cm / 1.2&quot; high.

Whole Orange Cake - flourless

tsp baking powder

eggs (, at room temp (Note 2))

white sugar

almond meal / ground almonds ((Note 3))

Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.

Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)

Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4&quot; slices then dice, removing any seeds. Cool completely.

Boil oranges:

Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9&quot; cake pan with baking/parchment paper. (Note 5)

Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it&#039;s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.

Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.

Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)

Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

Batter:

Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners&#039; sugar and serve a la mode for an extra special treat! 

Flourless Chocolate Cake

semi-sweet chocolate bars (roughly chopped (226 grams))

(1 stick) unsalted butter

sugar ((150 grams))

eggs

cocoa powder ((30 grams))

espresso powder (optional but recommended)

baking powder

Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.

In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.

Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.

Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.

Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.

Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.

Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely.

Top the cake with confectioners sugar, whipped cream or chocolate ganache! Alternatively, serve with a scoop of vanilla ice cream.

Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners' sugar and serve a la mode for an extra special treat! 

Full the full blog post and recipe here: https://www.livewellbakeoften.com/flourless-chocolate-cake/

We've given this almond and white chocolate cake from Capri a twist of lemon.

Torta caprese al limone

Cooking oil spray,

unsalted butter, chopped

white chocolate,

(1 cup) caster sugar

tbsp lemon rind

milliliters (1/4 cup) fresh lemon juice

vanilla essence

(3 1/2 cups) almond meal

ctn mascarpone

milliliters thickened cream

Pure icing sugar, to dust

Delicious Spanish almond cake or famously known as tarta de Santiago. This is a cake from Galicia and it is super easy to make, with only 3 main ingredients. I always feel this type of cake is just perfect for the holiday season.

Spanish Almond Cake

eggs (, room temperature)

sugar ((150 gr))

almond meal ((150 gr))

cinnamon powder

tsp salt

lemon

clementine

icing sugar (, for dusting on top)

Add eggs and sugar into a bowl and whisk until the mixture turns pale.

Add the rest of the ingredients, except for icing sugar and using a spatula, gently fold everything until well combine.

Pour batter into a 7 inch (18 cm) springform pan that has been buttered and floured. Bake in a preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked.

Cool completely. Place the Santiago cross cut out on top and dust generous amount of icing sugar all over the cake. Carefully remove the cut out. Slice and serve, enjoy!

https://www.youtube.com/watch?v=eqGKrkGx8kA

My take on the Spanish almond cake or famously known as tarta de Santiago. This is a cake from Galicia and it is super easy to make, with only 3 main ingredients. I always feel this type of cake is just perfect for the holiday season. On top of that, this flourless cake is also a gluten free cake.

NOTE: If you've made any of my recipes, would you be so kind to head out to my website and rate it? Link is below. I would really appreciate it. Huge thanks!

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Spanish Almond Cake | Tarta de Santiago

Share this fancy-looking Flourless Chocolate Cake with your favorite chocolate lover. It&#x27;s easy to make and topped with a chocolate ganache and fresh berries, making it the perfect recipe for any special occasion.

Best Flourless Chocolate Cake

dark chocolate chips, divided

unsalted butter

sugar

powder,

table salt

cocoa powder

heavy whipping cream

Preheat the oven to 350°. Line the bottom...

Preheat the oven to 350°. Line the bottom of a 9-inch springform pan with parchment paper.

Stir together the sugar, vanilla, salt, and espresso...

Stir together the sugar, vanilla, salt, and espresso powder in a large mixing bowl.

Place 1 cup dark chips and butter in...

Place 1 cup dark chips and butter in a saucepan over low heat, stirring constantly until melted and creamy. Pour into the sugar mixture and mix until combined.

Mix in the eggs one at a time,...

Mix in the eggs one at a time, then gently stir in the cocoa powder.

Pour the mixture into the prepared pan. Bake...

Pour the mixture into the prepared pan. Bake for 25-30 minutes, or until 200° in the center using an instant-read thermometer.

Remove from the oven and gently run a...

Remove from the oven and gently run a sharp knife around the edge of the cake to loosen it from the sides of the pan. Place on a wire rack and let cool completely.

Place 1/2 cup dark chips and heavy cream...

Place 1/2 cup dark chips and heavy cream in a microwave-safe bowl and heat for 40 seconds. Stir until melted and creamy. Heat an additional few seconds if needed.

Spread the chocolate over the top of the...

Spread the chocolate over the top of the cooled cake and let it set. Decorate the top of the cake with fresh berries before serving.

https://mediavine-res.cloudinary.com/video/upload/as1c3z5ujii8wkhpxo13.mp4

A chocolate ganache and fresh berries on top make this Best Flourless Chocolate Cake look so fancy, yet it is so easy to make.

I make no claim that this recipe is traditional, but it is delightful in every way—crackly on top, fudgy in the center, with a rich chocolate flavor and hints of cardamom. I like to use olive oil so the cake is even more tender and because it gives a deeper, more nuanced flavor. Serve with a few spoons of Berry Compote or simply dust with a little powdered sugar or cocoa powder.

bittersweet chocolate, (roughly chopped)

extra virgin olive oil

cardamom

almond extract

Cocoa powder

Berry Compote, (for serving (optional))

Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.

Melt the chocolate. Fill a medium pot halfway with water and bring to a simmer. Place a medium heat-safe bowl over the pot of simmering water and make sure the bottom of the bowl does not touch the water. Add the chocolate and olive oil to the bowl. Use a rubber spatula to stir continuously until the chocolate has melted and it’s fully combined with the oil. Remove the bowl from the heat and stir in half the sugar, the cardamom, and almond extract. Set aside and allow the chocolate to cool.

Meanwhile, separate the eggs. Place the whites in a medium bowl and the yolks in a small bowl.

Whip the egg whites. Use an electric hand mixer fitted with the whisk attachment to whip the egg whites on medium-high speed until frothy and opaque in color, 3 to 5 minutes. Slowly add in the remaining sugar and beat until the whites become thick, glossy, and have stiff peaks, about 3 to 5 minutes.

Make the batter. When the chocolate has cooled a bit, whisk the egg yolks one at a time into the chocolate, until fully combined. Then use a rubber spatula to fold one-fourth of the beaten egg whites into the chocolate batter—you just want to lighten the batter a bit. Now, fold the rest of the egg whites into the chocolate mixture by drawing the spatula around the side and up through the center of the chocolate. Do this until the whites are fully incorporated and you have a thick, cohesive batter.

Bake the cake. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, until the top has puffed up and looks dry—it might even crack a little bit.

Cool the cake. Let the cake cool in the pan on a rack for about 1 hour. It will deflate and the top will crack. It’s okay! That’s what it’s supposed to do. When the cake has cooled completely, release it from the springform pan. If it looks like the cake might stick to the sides, run a knife around the sides before releasing it from the pan.

Finish and serve. The cake will have a crackled top and a fudgy middle. Dust the cake with powdered sugar or cocoa powder and serve with berry compote, if desired.

https://content.jwplatform.com/videos/gUFeAgOE.mp4

The BEST chocolate cake... no flour required! Crackly on top, fudgy in the center, with a rich chocolate flavor and hits of cardamom.

Looking for a flourless cake that’s bursting with sweet flavors and keeping your taste bud coming back for more? This Pear Almond Cake has got your back! It’s soft and moist, loaded with ripe pears and almond flavor, and it is so easy to make.

Pear Almond Cake

sugar (144 g)

unsalted butter (room temperature, 113 g)

almond flour (280 g, packed)

pears (cored & sliced)

almonds (for topping, optional)

Preheat the oven to 350°F.

Butter and line an 8” round cake pan with two long strips of parchment paper in a cross pattern (see photos in post for visual), allowing the excess to hang over the sides and one piece of round parchment paper to cover the bottom. Set aside.

In a medium mixing bowl, whisk together almond flour, salt and baking powder until distributed evenly. Set aside.

Beat together softened butter and sugar in the bowl of the stand mixer with the paddle attachment until fluffy. Lightly beat the eggs with vanilla and almond extract in a small bowl, and pour in a little at a time while the mixer is still going at reduced speed. Increase mixer speed and continue beating until fully incorporated.

Add the almond flour mixture to the wet ingredients and mix until smooth.

Pour batter into the prepared cake pan. Add sliced pear and press them halfway into the cake batter. Sprinkle almond slices on top.

Bake for 55 - 60 minutes until the center is no longer jiggly and a toothpick inserted comes out clean. Note: around the 45 minutes mark, check to see if you need to tent the cake with a piece of foil so the top doesn’t burn.

Remove the cake from the oven, place it on a wire rack and let it cool completely in the pan before removing it from the pan.

Serve with a dusting of powdered sugar.

This cake was easy to follow and delicious!  I took your suggestion of adding ginger and cardamom.  I can see why it could be for breakfast -- it has an eggy sponginess like a popover! 

Thank you!

Delicious... made two batches. One with apples in small tart pans and another with pears. Gave some to my neighbour and my in-laws and they all loved it. Will definitely make it again and again😋

This cake was delicious and very easy to make.  In the photo, it looks like you used 3 pears-making 6 halves, and I think I would have preferred a little more pear than the 2 that I used per the recipe.  I followed the recipe with the slight adjustment of swapping out 1/4 c of the sugar for Xylo-sweet and I also added some ginger and nutmeg to the cake batter and a sprinkle of cinnamon on the top.  Moist and flavorful-I'll certainly make it again.  Thank you for the recipe!

This was an amazing cake. Everyone loved it! Thank you

Thanks so much for sharing my lemon flourless cake post. I'm so happy you love it too, its a winner. I cannot wait to try this pear almond cake. What a delicious combination and so perfect for any time.

I have made this cake a few times and it never disappoints. I love the simple and delicious ingredients!

You never disappoint Bae..just made this cake and it is heavenly. I used Almond flour though, because that’s what I had on hand ( because that’s what Costco sells lol). Added 25g more than the said quantity. I also used a stand mixer for whisking egg and sugar , on high setting for 5 minutes. The resulting mixture was very pale and the batter felt light and airy while pouring in the pan. I made it in a normal cake pan. The first slice was messy but after that it is easy to cut and serve. I always make your lemon loaf, lemon almond cake, but i think now this is my new favourite.

great cake for the holidays.
gluten free
dairy free
i use allulose and or monkfruit to make low carb as well
i also use sliced blanched almonds before cooking
everyone loves this.  its great with coffee...

i use almond flour btw.  its really amazing.  it does dry out quickly, eat it within 2days

Thank you for creating and posting this wonderful recipe.
We were in Spain a few times and LOVED this cake.
I would like to know if Almond Flour can be used instead of the Almond meal as suggested in your recipe.
I would LOVE to get your response.
Looking forward to your reply,
Batsheva

Greetings from Singapore. I baked twice for friends' birthday and all enjoyed it.
Thanks for sharing this foolproof recipe. A must to try.

El trabajo que me costó encontrar de nuevo tu receta. La guardé en favoritos y, por alguna razón no se me guardó. Pero el que la sigue, la consigue, como dice el refrán. Está suave y exquisita.Gracias por compartirla. Voy a hacerla para mañana.

It’s a delicious cake. I have made it several times a little different with what I extra added such as lemon and/or orange but we prefer the simple 3 ingredients way with just a few drops of vanilla extract.

Thanks for sharing this recipe.🙏🏽

p.s. That was a typo in what I said. I meant that I increased amounts by 1/4 not 1/3.

This cake was very easy to make! Delicious and moist. I made it almost 24 hours before I wanted to serve it (and wrapped it lighty with foil after it cooled) and it was still very nice. Two thoughts - I increased the amounts by 1/3 (which was so easy to do following the handy sugar/nuts/egg ratio - 187 gms each) but my guess is that the original recipe wud serve 6 people vs 8. I used a few drops of almond flavouring, the lemon zest, and orange zest vs clementine b/c: no clementine on hand. I'd definitely use buttered parchment paper at the bottom of the spring-form pan b/c it was hard to dislodge it and it wanted to break a bit. The surface also cracked quite a bit on the top as it cooled. Any suggestions? It didn't matter, however, b/c I covered it with icing sugar. I have been asked to make this again! Thanks!

Best simple recipe with best results and taste. Thank you very much for sharing.

Easy to understand, step by step explanation. Thanks

Indulge in a cake with a lovely crunchy topping that gives way to a soft, gooey middle. With its flourless sponge, it's ideal for guests who can’t eat gluten

Sunken chocolate, olive oil & hazelnut cake

hazelnuts

70% dark chocolate

eggs separated

golden caster sugar

Heat a dry frying pan over a medium heat and tip in the hazelnuts. Toast, shaking the pan from time to time, until golden and fragrant. Transfer to a plate to cool completely, then tip into a food processor and blitz until finely chopped, like breadcrumbs.

Oil and line the base and sides of a 23cm springform cake tin. Tip the chocolate into a heatproof bowl and set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Melt the chocolate, giving it a stir every now and then. Alternatively, melt in short blasts in the microwave. Once fully melted, remove from the heat and slowly pour in the olive oil, whisking constantly until smooth and glossy.

Beat the egg yolks and 50g of the caster sugar in another bowl until pale and thickened, around 5 mins. Gently fold the whisked yolk mixture into the chocolate mixture along with the chopped hazelnuts and a pinch of sea salt. (The ingredients don’t need to be fully combined yet.) Set aside.

Whisk the egg whites and the remaining sugar together in a separate bowl, using a stand mixer or an electric whisk, until medium soft peaks form. Use a large metal spoon to stir a little of the whites into the chocolate mixture to loosen, then gently fold in the remainder. Carefully pour the batter into the prepared tin. Will keep wrapped in the freezer for up to two months.

If not freezing the cake, heat the oven to 180C/160C fan/gas 4 and bake for 35-45 mins. To bake from frozen, heat the oven as above, but bake for 55-60 mins, until a skewer inserted into the middle comes out almost clean, with just a few crumbs clinging to it. Leave to cool in the tin until warm, then carefully remove the base and sides of the tin. Dust over the icing sugar and serve with scoops of vanilla ice cream, if you like.

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