Indulge in the rich, decadent flavors of this gluten-free Flourless Belgian Chocolate Cake. It's a perfect dessert for chocolate lovers and those with gluten sensitivities. The almond flour adds a delightful nutty touch, and you can optionally include cocoa nibs for a satisfying crunch.
Ingredients: 1 cup 2 sticks unsalted butter. 8 oz high-quality dark chocolate 70% cocoa, chopped. 1 1/4 cups granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. 4 large eggs. 1/2 cup almond flour. 1/2 cup cocoa nibs optional, for added texture and flavor.
Instructions: Preheat your oven to 350F 175C. Grease a 9-inch 23 cm round cake pan and line the bottom with parchment paper. In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second increments, stirring after each, until smooth and well combined. Allow it to cool slightly. In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, and salt. Add the vanilla extract to the melted chocolate and butter mixture, stirring to combine. Slowly add the sugar-cocoa mixture to the chocolate mixture, mixing until smooth. Add the eggs one at a time, beating well after each addition. Fold in the almond flour until fully incorporated. If using cocoa nibs, fold them in as well. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs. Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with cocoa powder or powdered sugar if desired. Slice and serve. Enjoy your delicious flourless Belgian chocolate cake!
