Description

Nigella Lawson’s Gluten-Free Chocolate Cake is a flourless chocolate cake made with almond flour and high-quality chocolate. The almond flour provides a moist texture, while the chocolate gives it a deep, intense flavor. The result is a rich, dense cake that’s surprisingly easy to make and perfect for both casual gatherings and elegant celebrations. You can serve it with whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate sauce for extra indulgence.

Ingredients

Scale

Essential Ingredients

200g Dark Chocolate (at least 70% cocoa): Provides intense chocolate flavor; choose a high-quality chocolate for best results.
150g Unsalted Butter: Adds richness and moisture to the cake.
150g Caster Sugar: Sweetens the cake while keeping it light.
4 Large Eggs (separated): Yolks add richness, while the whipped whites give the cake lift.
100g Almond Flour: Gluten-free alternative to flour that adds a nutty taste and soft texture.
1 tsp Vanilla Extract: Enhances the chocolate flavor.
A pinch of Salt: Balances sweetness and enhances the flavors.

Optional Toppings

Powdered Sugar: Lightly dusted for an elegant finish.
Whipped Cream or Vanilla Ice Cream: Complements the rich chocolate.
Fresh Berries: Adds a burst of color and freshness.
Chocolate Ganache: For an extra layer of indulgence.

Instructions

Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
Melt Chocolate and Butter: In a double boiler or microwave, gently melt the dark chocolate and butter together until smooth. Let it cool slightly before proceeding.
Separate the Eggs: Separate the egg whites from the yolks. In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. Add the melted chocolate mixture, almond flour, vanilla extract, and a pinch of salt. Stir until fully combined.
Whip the Egg Whites: In a separate bowl, whisk the egg whites to soft peaks using an electric mixer. The egg whites should hold their shape but be soft and fluffy.
Fold in the Egg Whites: Gently fold the whipped egg whites into the chocolate mixture in three additions. Use a spatula and fold carefully to keep as much air in the batter as possible, giving the cake a light texture.
Bake the Cake: Pour the batter into the prepared springform pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake will have a slightly crackly top but should still be moist inside.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a rack. Dust with powdered sugar, or serve with whipped cream and fresh berries.