Flourless Chocolate Cake: A Rich and Dense Cake with Almond Flour and Coconut Flour
This flourless chocolate cake is a dense and fudgy dessert that's perfect for any occasion. It's made with almond flour and coconut flour, which gives it a rich and nutty flavor. The cake is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.
The flourless chocolate cake was first created in the early 1900s by a French chef named Auguste Escoffier. Escoffier was looking for a way to make a chocolate cake that was both light and airy, and he eventually came up with the idea of using almond flour and coconut flour. The cake was an instant success, and it quickly became a popular dessert all over the world.
Flourless Chocolate Cake: A Rich and Dense Cake with Almond Flour and Coconut Flour Flourless Chocolate Cake: A Rich and Dense Cake with Almond Flour and Coconut Flour Flourless Chocolate Cake: A Rich and Dense Cake with Almond Flour and Coconut Flour Flourless Chocolate Cake: A Rich and Dense Cake with Almond Flour and Coconut Flour
Prep time: 15 | Cook time: 30 | Serves: 8
Ingredients
  • 3/4 cup almond flour
  • 3/4 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dark chocolate
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the maple syrup, coconut oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined.
  5. Fold in the chopped dark chocolate.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Serve the cake with fresh berries or whipped cream, if desired.
Why It Works
  • The combination of almond flour and coconut flour gives the cake a rich and nutty flavor.
  • The maple syrup adds sweetness and moisture to the cake.
  • The melted coconut oil adds richness and helps to keep the cake moist.
  • The eggs add structure and help to bind the ingredients together.
  • The vanilla extract adds flavor and depth to the cake.
  • The chopped dark chocolate adds a rich and decadent flavor to the cake.