This flourless chocolate brownie cake is an indulgent treat that combines the rich flavors of dark chocolate and chocolate hazelnut spread. Perfect for those who are gluten-free, this cake provides a dense and fudgy texture that satisfies any chocolate lover's cravings.
Photos of Flourless Chocolate Brownie Cake Recipe
If you don't typically have almond meal or dark chocolate in your pantry, you may need to visit the supermarket. Almond meal is a gluten-free alternative to flour, and dark chocolate provides a deep, rich flavor essential for this recipe.
Ingredients for Flourless Chocolate Brownie Cake
chocolate hazelnut spread: A sweet and nutty spread made from chocolate and hazelnuts, adding smooth texture and flavor to the cake.
dark chocolate: Rich and slightly bitter, it offers intense chocolate flavor and melts smoothly into the batter.
butter: Adds moisture, richness, and helps bind the ingredients together.
eggs: Provide structure and help the cake rise, contributing to the dense, fudgy texture.
brown sugar: Adds sweetness and a hint of caramel flavor to complement the chocolate.
almond meal: Finely ground almonds used as a gluten-free alternative to flour, giving the cake its unique texture.
One reader, Adelbert Hurd says:
This flourless chocolate brownie cake is a dream! Rich, fudgy, and incredibly easy to make. The chocolate-hazelnut spread adds a delightful twist. Perfect for any chocolate lover!
Key Techniques for Making a Perfect Flourless Chocolate Brownie Cake
How to melt chocolate and butter using a double boiler: Combine the chocolate-hazelnut spread, dark chocolate, and butter in a heat-proof bowl set over a pan of hot water. Stir for about 3 to 5 minutes until melted. This technique ensures gentle, even melting without burning the chocolate.
How to whisk egg yolks and sugar: Whisk the egg yolks and brown sugar together in a bowl until the mixture is pale and slightly thickened. This helps to incorporate air and dissolve the sugar.
How to fold egg whites into a mixture: Whisk the egg whites until they form soft peaks. Add one-third of the egg whites to the chocolate-almond mixture and stir to lighten it. Then, gently fold in the remaining egg whites to maintain the airiness of the batter.
How To Make Flourless Chocolate Brownie Cake
Treat your tastebuds with a sweet slice of this flourless chocolate brownie cake! Made from almond meal and chocolate hazelnut spread for a moist dessert.
Serves:
Ingredients
- ¾cupchocolate hazelnut spread,such as Nutella®
- 1tbspchocolate hazelnut spread,such as Nutella®
- 7ozdark chocolate,chopped into small chunks
- ½cupbutter
- 1tbspbutter
- 5eggs,separated
- ⅔cupbrown sugar,packed
- 1¾cupsalmond meal
Instructions
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Preheat the oven to 300 degrees F.
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Combine the chocolate-hazelnut spread, dark chocolate, and butter in a heat-proof bowl set over a pan of hot water, then stir for about 3 to 5 minutes until melted. Allow to cool slightly.
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Whisk the egg yolks and brown sugar together in a bowl. Add to the melted chocolate mixture, then mix in the ground almonds.
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Whisk the egg whites together in a bowl. Add ⅓ to the chocolate-almond mixture and stir. Then, fold in the remaining almond mixture. Pour into a cake pan.
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Bake in the oven for 50 to 60 minutes until set.
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Serve and enjoy.
Nutrition
- Calories: 326.59kcal
- Fat: 23.63g
- Saturated Fat: 12.25g
- Trans Fat: 0.27g
- Monounsaturated Fat: 3.75g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 23.40g
- Fiber: 3.43g
- Sugar: 17.44g
- Protein: 6.28g
- Cholesterol: 67.52mg
- Sodium: 30.51mg
- Calcium: 48.32mg
- Potassium: 267.57mg
- Iron: 2.55mg
- Vitamin A: 76.49µg
Essential Technique Tip for Making Flourless Chocolate Brownie Cake
When folding the egg whites into the chocolate-almond mixture, use a gentle motion to maintain the airiness of the batter. This will help achieve a lighter texture in the final brownie cake.
Time-Saving Tips for Making Flourless Chocolate Brownie Cake
Melt ingredients together: Combine the chocolate-hazelnut spread, dark chocolate, and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted.
Use a stand mixer: Whisk the egg yolks and brown sugar together using a stand mixer to save time and ensure a smooth mixture.
Room temperature eggs: Use room temperature eggs to help them whisk faster and achieve better volume.
Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.
Line the pan: Line your cake pan with parchment paper for easy removal and less cleanup.
Substitute Ingredients For Flourless Chocolate Brownie Cake Recipe
chocolate hazelnut spread - Substitute with almond butter and cocoa powder: Almond butter provides a similar creamy texture, and cocoa powder adds the chocolate flavor.
dark chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate has a similar melting quality and flavor profile, though it is slightly sweeter.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that complements chocolate.
eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) provide a similar binding quality and moisture.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and a slight caramel flavor that pairs well with chocolate.
almond meal - Substitute with coconut flour: Coconut flour is a gluten-free alternative that provides a similar texture, though it absorbs more moisture, so use less (about 1/3 cup for every 1 cup of almond meal).
How to Beautifully Present Your Flourless Chocolate Brownie Cake
Use a high-quality cake stand: Elevate the flourless chocolate brownie cake by placing it on an elegant, high-quality cake stand. This adds height and sophistication to the presentation.
Garnish with fresh berries: Add a pop of color and freshness by garnishing the cake with a selection of fresh berries such as raspberries, blueberries, and strawberries. Arrange them artfully around the edges of the cake.
Drizzle with chocolate ganache: Prepare a rich chocolate ganache by melting dark chocolate with a touch of cream. Drizzle it over the top of the cake, allowing it to cascade down the sides for a luxurious finish.
Add a dusting of powdered sugar: Lightly dust the top of the cake with powdered sugar using a fine sieve. This adds a delicate, snowy touch that contrasts beautifully with the dark chocolate.
Serve with a quenelle of whipped cream: Accompany each slice with a quenelle of whipped cream. Use a hot spoon to shape the cream into an elegant oval and place it beside the cake slice on the plate.
Incorporate edible flowers: Enhance the visual appeal by adding a few edible flowers such as violets or pansies. These add a touch of elegance and a burst of color.
Use a contrasting plate: Serve the cake on a plate that contrasts with the dark color of the cake, such as a white or light-colored plate. This makes the cake stand out and look more appealing.
Add a side of hazelnut praline: Create a hazelnut praline by caramelizing sugar and mixing it with toasted hazelnuts. Break it into shards and place a piece beside each slice for added texture and flavor.
Finish with a touch of gold leaf: For a truly luxurious touch, add a small piece of edible gold leaf to the top of the cake. This adds a hint of opulence and makes the dessert fit for a Michelin-starred presentation.
Essential Tools for Making a Flourless Chocolate Brownie Cake
Oven: Used to bake the brownie cake at a consistent temperature of 300 degrees F.
Heat-proof bowl: Essential for melting the chocolate-hazelnut spread, dark chocolate, and butter over hot water without causing any damage to the bowl.
Pan: Holds the hot water over which the heat-proof bowl is placed to melt the ingredients.
Whisk: Used to whisk the egg yolks and brown sugar together, as well as to whisk the egg whites separately.
Mixing bowl: Needed for whisking the egg yolks and brown sugar, and another for whisking the egg whites.
Spatula: Useful for stirring the melted chocolate mixture and folding in the egg whites.
Cake pan: The container in which the brownie cake batter is poured before baking.
Measuring cups: Used to measure out the chocolate hazelnut spread, butter, brown sugar, and almond meal accurately.
Measuring spoons: Needed for measuring the additional tablespoon of chocolate hazelnut spread and butter.
How To Store and Freeze Flourless Chocolate Brownie Cake
Here are the storing and freezing guidelines for the flourless chocolate brownie cake recipe:
- Allow the flourless chocolate brownie cake to cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
- To store the cake, wrap it tightly in plastic wrap or aluminum foil. Place the wrapped cake in an airtight container to prevent it from drying out or absorbing odors from other foods. The cake can be stored at room temperature for up to 3 days.
- For longer storage, you can freeze the flourless chocolate brownie cake. Wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil. Place the wrapped cake in a freezer-safe container or freezer bag, removing as much air as possible before sealing. Label the container with the date and contents.
- The flourless chocolate brownie cake can be frozen for up to 2 months. When ready to serve, remove the cake from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the wrapping and let the cake come to room temperature before serving.
- If you want to freeze individual slices, wrap each slice tightly in plastic wrap and place them in a freezer-safe container or bag. This allows you to thaw only the desired number of slices without having to thaw the entire cake.
How To Reheat Leftover Flourless Chocolate Brownie Cake
Preheat your oven to 300°F (150°C). Place the leftover flourless chocolate brownie cake on a baking sheet lined with parchment paper. Cover the cake loosely with aluminum foil to prevent it from drying out. Bake for 10-15 minutes, or until the cake is heated through. This method helps to restore the cake's texture and maintain its moisture.
For a quicker reheating option, use your microwave. Cut the leftover flourless chocolate brownie cake into individual portions and place them on a microwave-safe plate. Heat each portion for 20-30 seconds on medium power, or until the cake is warm to your liking. Be careful not to overheat, as this can cause the cake to become rubbery.
If you want to add a touch of indulgence, try reheating your leftover flourless chocolate brownie cake in a skillet. Melt a tablespoon of butter in a non-stick skillet over medium heat. Place a slice of the cake in the skillet and cook for 1-2 minutes on each side, or until the cake is warmed through and slightly crispy on the edges. This method creates a deliciously rich and gooey texture.
For a no-fuss approach, simply let the leftover flourless chocolate brownie cake come to room temperature before serving. This allows the flavors to develop and the texture to soften naturally. If desired, you can garnish the cake with a dusting of cocoa powder, a scoop of vanilla ice cream, or a drizzle of chocolate sauce to enhance its presentation and taste.
Is Making Flourless Chocolate Brownie Cake at Home Cost-Effective?
This flourless chocolate brownie cake recipe is relatively cost-effective for a household. With ingredients like chocolate hazelnut spread, dark chocolate, and almond meal, the total cost is approximately $15-$20. Given that it serves a household of 4, it breaks down to about $4-$5 per serving. The rich, indulgent flavors make it a luxurious yet affordable dessert. Overall Verdict: 8/10.
Is This Flourless Chocolate Brownie Cake Healthy or Unhealthy?
The flourless chocolate brownie cake recipe is a decadent treat, but it may not be the healthiest choice. Here's why:
- The recipe is high in fat, with a significant amount coming from the chocolate hazelnut spread, dark chocolate, and butter. While some fat is essential in our diet, excessive amounts can lead to weight gain and other health issues.
- The recipe also contains a considerable amount of sugar, primarily from the brown sugar and the chocolate hazelnut spread. Consuming too much sugar can contribute to obesity, diabetes, and other chronic health problems.
- On the positive side, the recipe uses almond meal instead of refined flour, which provides some healthy fats, fiber, and protein. However, the overall nutritional balance of the cake is still skewed towards high fat and sugar content.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of chocolate hazelnut spread and dark chocolate to lower the overall fat and sugar content. You can replace some of the chocolate with unsweetened cocoa powder for a rich chocolate flavor without the added sugar.
- Use a sugar substitute like stevia or erythritol to reduce the amount of brown sugar in the recipe. This will help cut down on the total sugar content without sacrificing sweetness.
- Incorporate more nutrient-dense ingredients, such as grated zucchini or beetroot, to add moisture and fiber to the cake. These vegetables can also help reduce the overall calorie density of the dessert.
- Serve smaller portions of the cake and pair it with fresh berries or a dollop of Greek yogurt for added nutrients and a balanced treat.
Editor's Opinion: Why I Love This Flourless Chocolate Brownie Cake Recipe
This flourless chocolate brownie cake recipe is a delightful fusion of rich flavors and textures. The combination of chocolate hazelnut spread, dark chocolate, and almond meal creates a dense, moist cake with a nutty undertone. The method of folding in whipped egg whites ensures a light, airy texture despite the absence of flour. Baking at a low temperature allows the cake to set perfectly without drying out. This dessert is an excellent choice for those seeking a gluten-free option without compromising on indulgence. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
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Why trust this Flourless Chocolate Brownie Cake Recipe:
This flourless chocolate brownie cake recipe is a must-try for any dessert lover. The combination of chocolate hazelnut spread, dark chocolate, and butter creates a rich and indulgent flavor that is hard to resist. Using almond meal instead of flour makes it perfect for those who are gluten-free. The brown sugar adds a delightful sweetness, while the eggs ensure a moist and fluffy texture. Trust this recipe for a decadent treat that will impress your guests and satisfy your sweet tooth.
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