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Winter-Spiced Flourless Chocolate Cake is full of warm winter flavors and naturally gluten-free. It’s dense and chocolaty with a sweet orange glaze. The recipe is so simple, you’ll want it in your kitchen the whole season.
Winter is long, my friends. After four years of summer and two years where it got a bit chilly, I can definitively say this is the longest winter I’ve experienced in a good long time. As a person who owns exactly two sweaters, I’m looking for the sun every day and occasionally finding it.
You know what makes long winters seem better? Chocolate cake on a Tuesday. I used to think that all cakes had to be towering confections covered in a thick sheet of sweet frosting. The more frosting the better. But I’ve found lately that I’m more and more drawn to a simple, everyday cake. One layer. A simple glaze. A cup of hot tea. It’s the perfect winter afternoon.
This Winter-Spiced Flourless Chocolate Cake has hints of cinnamon, clove, and clementine to compliment the chocolate. It’s flaky on top and gooey and rich underneath. It also happens to be gluten-free if you’re into that sort of thing.
Embrace winter. Get cozy. Eat Winter-Spiced Flourless Chocolate Cake. You’re gonna love it.
PrintWinter-Spiced Flourless Chocolate Cake
Winter-Spiced Flourless Chocolate Cake is just what you need to get through the long, cold winter months.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 9-inch round cake 1x
- Category: Dessert
- Method: Baked
- Diet: Gluten Free
Ingredients
For the cake
- 150 grams dark chocolate, chopped or busted up into small pieces
- 150 grams unsalted butter
- 6 large eggs, room temperature
- 250 grams sugar
- 1 teaspoon vanilla extract
- 100 grams ground almonds
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- Zest of 1 clementine
For the glaze
- 1/2 cup powdered sugar
- Juice of 1 clementine
Instructions
For the cake
- Preheat the oven to 180C or 350F and butter a nine-inch springform pan.
- Melt the chocolate and butter together either in the microwave or in a bowl over a pan of simmering water. Set aside to cool for a few minutes while you get on with the rest of your cake.
- Add the eggs, sugar, and vanilla to a large mixing bowl and beat until the mixture has turned very pale and doubled in volume. This will take several minutes, s be patient.
- If you’re using a stand mixer, you can use this time to combine the ground almonds, cinnamon, clove, and clementine zest in a small bowl. If you’re using a hand mixer, or god forbid, a whisk and your own tired arm, just do it after.
- Get rid of your mixer and switch over to a rubber spatula to gently fold the ground almond mixer into your egg mixture. Next, gently fold in the butter and chocolate as well. Don’t worry if you have a few streaks.
- Pour your batter into your waiting pan and bake for 35-40 minutes. You’ll have a crust on the top, but underneath it may still be a bit wiggly.
- Allow the cake to cool completely.
For the glaze
- Whisk together powdered sugar and clementine juice. You may need to slightly adjust the amount of powdered sugar depending on how juicy your fruit is. You’re looking for a relatively thin glaze.
- Pour the glaze over your cake. You can tilt it a bit to coax the glaze into the edges or give it a nudge with the back of a spoon, but there’s no need to be too precise. Slice, eat, and dream of the sun.
Keywords: Chocolate, Cake
Looking for more awesome and simple chocolate cake recipes? Try this Chocolate Cinnamon Cake.
It took me a couple of years, but I am finally following your blog! This looks amazing, Renee. So glad to see that you are settled in your new home and doing well. You are inspiring!
Mahalo! Hope everything is wonderful for you and your family.