This chocolate cake is something I have been meaning to make for a long time but have been “scared” to do so because of the eggs. Usually, when making a flourless cake you have to whisk the egg whites until soft peaks, now, this doesn’t work for me, egg whites hate me and meringue is my life enemy. So, if you are like me, this is the recipe for you, as it uses full eggs rather than separating them!
This cake is super indulgent on its own, however, I decided to add some Nutella for extra indulgence. I really love the texture of this cake, I know some people are quite weary of gluten free desserts, but I don’t think anyone would be able to tell with this one. It’s basically a mix between a brownie and a chocolate cake.
So what’s in it?
- Chocolate & Nutella – divided in equal parts, mes this cake super moist and fudgy in the middle
- Greek yoghurt – yes! this cake contains a little bit of greek yogurt for extra moisture
- Eggs – one of my favourite things about this cake is the fact that you don’t have to separate the eggs, you just beat them together for 4 to 5 minutes which makes the cake acquire an almost mousse like texture
- Ground almonds – this cake doesn’t have any flour, so the ground almonds add the right amount of thickness to it
- Cocoa powder – for obvious reasons!
I hope you enjoy this cake as much as I do!
Flourless Nutella and Chocolate Cake
- 100 gr of chocolate
- 100 gr of Nutella
- 200 gr of butter
- 3 eggs
- 175 gr of sugar
- 100 gr of greek yoghurt
- 1/4 tsp of vanilla extract
- 100 gr of ground almonds
- 30 gr of cocoa powder
- Double cream to top (optional)
- Preheat the oven at 160 degrees celsius.
- Melt the chocolate and the butter in the microwave or over simmering water. Make sure to stir regularly. Once it’s almost melted, add the Nutella and keep melting, mix with a spatula so everything is incorporated.
- In the meantime, mix the eggs and the sugar in a large bowl and whisk them using and electric mixer for 4 to 5 minutes until thick and creamy. Then, add the greek yoghurt and vanilla and continue mixing until incorporated.
- Fold the melted chocolate and butter and mix with a spatula until it’s well incorporated and your mix is the colour of chocolate. This will take a little while and at first it may feel like it’s not enough chocolate, but just be patient and keep folding.
- Last, fold in the ground almonds and cocoa powder.
- Pour your mix in a springform baking pan (mine was 18-20 cm/7-8 inch) lined with parchment paper and cook in the oven for 40-45 minutes, it will have puffed up and the top may crack a little. The edges of the cake should be set and the middle still be wobbly, when you insert a knife through, it should not come out fully clean.
- Take it out of the oven and allow it to cool down in the tin for another 40 minutes. That will allow the cake to finish cooking and also set. Then, take it out of the mould and eat hot or allow it to cool down completely.
- I whipped up some double cream with icing sugar and vanilla to spread on top of the cake, but this is completely optional!