Flourless Chocolate Cake with Almond Whipped Cream
Gluten-free, decadent, rich, moist, and delicious! Flourless Chocolate Cake is one for the books, especially when topped with almond whipped cream!
Servings 8 servings
Calories 409kcal
Ingredients
- 4 oz bittersweet chocolate
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- pinch salt
for the cream-
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 tablespoons powdered sugar
- slivered almonds for garnish, optional
Instructions
- Preheat oven to 375 degrees. Spray 8-inch cake pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance to get the cake out.
- Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
- Stir in sugar, eggs {one at a time} and vanilla.
- Sift cocoa into the batter and gently stir in salt.
- Pour into prepared pan and bake 20-25 minutes or until set.
- Cool completely before topping with cream. OR serve warm without cream.
- To make cream--whip heavy whipping cream with vanilla, almond extract and powdered sugar until stiff. Spread over cake and sprinkle with slivered almonds. Serve.
Nutrition
Calories: 409kcal | Carbohydrates: 33g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 139mg | Potassium: 207mg | Fiber: 3g | Sugar: 27g | Vitamin A: 888IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg