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Gluten free chocolate fudge cake recipe

Gluten free chocolate fudge cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake
  • Chocolate fudge cake

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! This cake keeps well in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month. Sandwich the cakes together with your favourite icing, or dust with icing sugar and serve with fresh berries.

20 people made this

IngredientsServes: 10

  • 315ml water
  • 115g quinoa
  • 170g butter, melted and cooled
  • 80ml milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 300g caster sugar
  • 85g cocoa powder
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  2. Preheat oven to 180 C / Gas 4. Lightly grease two 20cm round cake tins and line the bottoms of the tins with baking paper.
  3. Blend butter, milk, eggs and vanilla extract in a blender or food processor until combined. Add cooked quinoa and blend until smooth, scraping down the sides of the blender with a spatula as necessary.
  4. Whisk sugar, cocoa powder, baking powder, bicarbonate of soda and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until mixture is smooth. Pour cake batter into prepared cake tins.
  5. Bake in the preheated oven until a skewer inserted into the centre of the cakes comes out clean, 40 to 45 minutes. Cool completely in the cake tins before transferring to a cake stand or plate and decorating.

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Reviews & ratingsAverage global rating:(83)

Reviews in English (70)

by Sha

Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.-02 Jul 2014

by MSelvidio

I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot in the oven, but then falls. It ends up being about an inch thick, with the texture like a cakey brownie. Make sure to blend up the quinoa very well, so that you don't end up with a chunky cake.-09 Dec 2014

by MindyB

AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch round cake pans. This worked out absolutely perfectly!! I then frosted the cake with the this site Coconut Cream Cheese frosting, just frosting in between the layers and on top, leaving the chocolate cake exposed on the sides. It was the most beautiful and delicious cake I have ever made. I lightly toasted some shredded coconut and sprinkled it on the top of the cake. My husband, who is extremely gluten sensitive, is already looking forward to the next special event. ENJOY!-31 Dec 2014

Best gluten-free chocolate-fudge cake recipe

One bite of this moist and rich cake and you won't feel you're missing a thing without gluten!

By Karma Brown Updated January 26, 2013

Gluten-free chocolate fudge cake

Gluten-free eating has gained popularity in the last few years, and whether you’ve restricted your diet for medical reasons or lifestyle ones, it’s never been easier to eat gluten-free. Gluten is a substance found in cereal grains (especially wheat), which makes dough elastic and helps it rise, and let’s be honest, makes baked goods taste good.

But while baking without gluten can be tricky, creating treats that rival their wheat-filled counterparts is possible, as our gluten-free chocolate-fudge cake proves: with an all-purpose, gluten-free flour and the addition of xanthan gum (for binding), this cake is moist, rich, and chocolaty. It dispels the myth that making palate-pleasing baked goods (in a snap) isn’t possible gluten-free – one bite of this cake and you won’t feel like you’re missing a thing!

Preheat your oven to 350˚F and spray a 10-inch Bundt pan lightly with oil. In a large bowl, whisk the instant coffee into the room-temperature milk until it’s dissolved completely, then whisk in the eggs, sugar, oil, and vanilla.

In a separate bowl, whisk together the flour (we used Bob’s Red Mill all-purpose gluten-free flour), cocoa, baking powder and soda, and xanthan gum (a corn-based product used in gluten-free recipes that replicates the chewy texture of wheat flour, and can be bought at most grocery stores or the Bulk Barn). Combine the flour cocoa mixture with the milk mixture, and pour the batter into your prepared Bundt pan.

Bake the cake in the centre of the the oven until a cake tester comes out clean, approximately 25-30 minutes. Transfer the pan to a rack until cooled, about 40 minutes. While it cools, chop the semi-sweet chocolate squares for the glaze. Once cooled, invert the pan onto a cake plate so it’s ready to be glazed.

Pour 35% cream into a microwave-safe bowl and microwave on medium until hot (1 minute). Add the chopped chocolate immediately and stir until it’s melted and smooth. Add honey (or corn syrup) and stir until combined. You can also make the glaze stove top, by heating the cream in a small saucepan until it almost comes to a boil. Then add the chocolate and stir until melted, followed by the honey. Drizzle the chocolate glaze over the cake and top with chocolate curls.

The cake will keep well at room temperature (covered) for up to two days.

The 10 Best Gluten Free Chocolate Cake Recipes

This list of the 10 best gluten free chocolate cake recipes has it all, from flourless to devil’s food cake, and chocolate mousse cake to dairy free and egg free. Let them eat cake!

Chocolate cake is one of those things that can be made 100 different ways. These are my 10 most favorite ways to make the best gluten free chocolate cake, but I’ve got plenty of other recipes for chocolate cake here on the blog.

Some chocolate cakes are richer and denser than others (I’m looking at you, flourless chocolate cake and chocolate fudge cake), for the die-hard chocolate lovers in your life (maybe including you?). I love chocolate, but I pretty much love everything so that’s neither here nor there.

My gluten free son doesn’t hate chocolate but doesn’t love it either. My two girls and my husband are deep, rich chocolate lovers.

So if it’s one of the girl’s birthday cake, it’s got to be chocolate all the way. But no one wants a birthday cake that my son isn’t going to eat more than one bite of, so I’ve got a chocolate cake recipe that makes everyone happy: devil’s food cake!

Different types of chocolate cakes

So I think of the best gluten free chocolate cake as a relative thing, and I think of chocolate cake recipes as being on a spectrum, from the richest to the mildest. Over the years, I’ve developed a recipe for every stop along that chocolate cake spectrum. These are those recipes, along with what I love about each.

This is a roundup post, so if you click the link below each photo, you’ll be taken to each of the full posts. Just scroll down on each of those pages for the full recipe. If you’d like a printable version, as always just click the printer icon at the top and bottom of each post after you click through.

This easy gluten free chocolate cake is rich, dense and fudgy, and it’s all made in just one bowl. Make a double layer or single, with the simplest chocolate ganache frosting.

Whenever I need to make a cake and I’m not sure which way to go, it’s either this chocolate cake or my very best gluten free vanilla cake. Done and done.

Rich, but not too rich sweet but not too sweet. This moist and tender gluten free devil’s food cake can easily be made into cupcakes or a layer cake.

My gluten free son isn’t the biggest chocolate fan in the world. If it’s too rich, two bites and he’s done. So if I want to make a chocolate cake for one of his sisters and I still want him to join in, this is the cake I make.

Sometimes you just need to impress, but you don’t want to go out on a limb. Whether it’s for Valentine’s Day or just a Friday, try making a gluten free chocolate lava cake for maximum impact with minimum effort.

This gluten free chocolate poke cake is an incredibly moist chocolate cake made easily from scratch with rich chocolate pudding poured over the warm cake. A surprise in every bite!

This gluten free chocolate mousse cake is the perfect moist, rich chocolate cake topped with light, eggless chocolate mousse. A showstopper of a dessert, for sure.

This gluten free chocolate zucchini cake is simply the richest, most moist chocolate cake ever. What else were you going to do with all that zucchini?

Deep, rich and intensely chocolatey, this gluten free chocolate fudge cake is for the true chocolate lovers who live among us. My son, the one who doesn’t love love chocolate, would be done with his piece of this cake after one bite.

The frosting for this cake is made by boiling milk, brown sugar, and butter, then adding chopped chocolate and finishing with confectioners’ sugar and cocoa powder. It makes a spreadable, rich chocolate frosting that is just in a class by itself.

The frosting is also much less cloyingly sweet than a chocolate buttercream. You just have to try this frosting!

A flourless chocolate cake is one of those restaurant-style desserts that it’s tempting to think is too fussy to make at home. It’s naturally gluten free, and easy to whip one up at home anytime. No special ingredients or equipment required.

This decadent quinoa gluten free chocolate cake super moist and fudgy, flourless, and not too rich. Plus, it’s naturally dairy free and gluten free.

You’ll never believe what you can do with some cooked quinoa—or even some cooked teff. I’ve tried this cake both ways and it works perfectly, and even tastes the same.

This crazy cake gluten free chocolate cake is made with no eggs, no butter and no chopped chocolate—but it’s still super moist and tender. And packed with chocolate flavor. It’s the craziest cake around, and it’s super allergy-friendly too.

Gluten-Free Chocolate Fudge Cake


  • 1 1/4 cup cassava flour
  • 1 1/14 cup almond flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 boiling water
  • 1/2 cup dutch cocoa
  • 2 tsp instant coffee
  • 1 tsp pure vanilla
  • 2 cups Homemade Dairy-Free Coconut Buttermilk
  • 2 tbsp flaxseed meal
  • 6 tbsp boiling water
  • 1 cup monkfruit sweetener
  • 1/2 cup melted coconut oil


Preheat oven to 350. Grease three 6 inch cake pans and flour using cocoa square or round. Line the bottom of the pans with parchment paper. First, combine cassava flour, almond flour, baking powder, baking soda, and salt until well combined. Second, in a separate bowl combine boiling water, dutch cocoa, instant coffee, and vanilla set aside. Stir well to break up any lumps thickened. In another bowl combine coconut milk and lemon juice set aside to make coconut buttermilk.

In a small bowl combine flax meal and boiling water and set aside.

Finally in a large bowl with a mixer blend monk fruit sweetener and slightly cooled melted coconut oil until creamed together. Next blend in bloomed cocoa, and flax meal and beat until thoroughly combined. Sift in 1/3 of the flour mixture alternating with 1/2 of the coconut milk. Scrape down the sides and sift in another 1/3 of the flour mixture and stir in until well combined. Add the last half of coconut milk and blend together.

Lastly, scrape down the sides and sift in the remaining 1/3 of the flour mixture and blend until combined.

Baking Directions:

Pour the batter into cake pans smooth batter in the pans with an offset spatula. Tap the pans on the counter to get out any bubbles. Bake until a toothpick inserted into the middle of the cake comes out clean. Rotate the cake pans halfway through baking. Bake approximately 25-35 minutes. Allow cakes to cool 15 minutes or more. Carefully run a knife around the edges and flip cakes out onto a cooling rack. Lastly, carefully peel off the parchment paper. Allow cakes to cool completely before frosting for approximately 2 hours.

If you were not able to achieve a flat top simply cut straight across the top of the cake removing the dome portion and making the top flat. Pictured below is one round cake being frosted. Occasionally I make this recipe and freeze the other two to have for later. Or you can make a two-tier cake and freeze one or make a three-tier cake. The options are all up to you.

Freezer Use:

Needless to say, these cakes can be stored in a sealed gallon-size plastic bag for up to two days or in the freezer for up to one month.

Defrosting Frozen Gluten-Free Chocolate Fudge Cake

Remove cake or cakes from the freezer allow to defrost approximately 3 hours before frosting.

Fudgy Gluten-Free Chocolate Cake

I remember watching the movie Matilda as a child and being both jealous of and disgusted by the little boy who was forced to eat chocolate cake as punishment for a petty crime he didn’t commit. The glory was raised up on a pedestal – so thick, decadent and fudgy. I wanted to be right there along with him, fork in hand, shoveling in bite after bite as the crowd cheered “Bruce, Bruce, Bruce!” (and Dana, Dana, Dana). But we don’t get everything we want as a child, just like I never got that fancy notebook Penny always carried around in Inspector Gadget. I had a rough childhood, clearly.

But when you grow up you realize many things, like kids really don’t get punished in real life with chocolate cake, it will feel better when it stops hurting (so said my late grandfather), and eating mass amounts of cake will get you nowhere good (so says my mother). But the funny thing is, despite having this realization, the craving for chocolate cake (and lots of it) doesn’t go away. It’s simply accompanied by a guilt fairy that flutters around your head saying “Fatty McFatterson Two Face,” as you shovel in colossal bites.

My solution? Make the cake healthy with things like banana, avocado, honey and oat flour. Then you can flick the fairy away and say “Nuh uh, stupid face. It’s health food.” Problem rectified. Ugh, I hate bossy fairies.

This cake is the fudgiest chocolate cake you’ll ever have and I don’t say that lightly. The first bite in I thought, ‘Did I cook it long enough?’ But then as the texture and flavors rolled across my tongue I knew I’d done something right. Twelve feverish bites later I knew I’d done something very right. This gluten free chocolate cake will fool even the pickiest eaters into thinking it’s loaded with sugar, butter, flour, and eggs.

The texture of this cake is so, so fudgy thanks to the banana and avocado, whose flavors go completely undetected. Honey adds just enough sweetness, and oat flour and gluten-free flour make it slightly spongy and light. We all know what cocoa powder does – it makes it taste like fudge. Hence the name “Fudgy Chocolate Cake.” Oh good glory.

I contemplated frosting but one bite in and I knew it was like frosting and cake in one! Trust me – just a dusting of cocoa powder is all you need…unless you want to add a scoop of vanilla bean or coffee ice cream. That, I suppose, would be acceptable.


Tip 1: The top will probably be cracked. I have made this cake at least 90 times and not once has it come out without a crack. Don’t worry, it adds to the character of the cake. :) Tip 2: I prefer not to keep this in the fridge as it can go quite hard. It is fine to store for a day in a cool place. If you need to store for longer, store in the fridge but remove at least half an hour before serving.

Check out the recipeezi Gluten Free App for loads more easy and delicious gluten free recipes. It's free in the App Stores.

Recipe Summary

  • cooking spray
  • 3 cups gluten-free all purpose baking flour
  • 2 cups white sugar
  • ⅓ cup cocoa powder
  • 2 ¼ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons xanthan gum
  • 1 ½ cups mayonnaise
  • 1 ½ cups hot water
  • 1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.

Combine flour, sugar, cocoa powder, baking powder, baking soda, and xanthan gum in a bowl stir in mayonnaise until well mixed. Gradually pour in hot water and vanilla extract stir until smooth. Spoon batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean and the cake slightly pulls away from the sides of the pan, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Gluten-Free Fudge Cake for All Your Celebrations

Often, our search for the one turns out to be fruitless. We dabble here and there, but end up settling for second (or third) best. We spend our lives with a muted version of the one we really want. Sure, it’s good enough. But is it really what we have been longing for? Are we really satisfied? Are our needs really being met? Had I found a gluten-free chocolate fudge cake perfect for all your celebrations?

Friends, there is no need to settle, because I can introduce you to the onethe one who will restore your faith and hope, the one who will give you comfort in times of need, the one who will be the hit at the party, and the one who will steal your heart.

I met the one quite a few years back, before I was gluten-free. I too, had settled for something that was inferior, thinking that my needs would really never be met. But I decided to set out again, in an effort to find the happiness I deserved. And it took some time, but I did find true love. On the back of the Hershey’s Cocoa Powder box. It was love at first bite.

I’ll be the first to admit our love became a bit obsessive. I wanted it all the time. It was so easy to be passionate about a cake I could make from scratch in less than five minutes. I took it everywhere. It played a starring role at all of our birthday celebrations.

But then I found out I had celiac disease. I was terrified that the one I loved so much would leave me. That I would never be able to experience another love, another relationship, like I had shared with the one. But after I made the cake for the first time, using Cup4Cup flour, I realized that ours was a love that would stand the test of time. In sickness and in health. With regular flour or gluten-free flour. ‘Til death shall us part.

How to Make the Gluten-Free Chocolate Fudge Cake of Your Dreams

You guys, not only is this the best, from scratch, gluten-free chocolate fudge cake ever, it’s also the easiest. It uses ONE bowl. And you don’t need to drag out the stand mixer, a simple whisk is all you need!

  • 2 cups sugar
  • 1 3/4 cups gluten-free flour blend (Bob’s Red Mill 1 to 1 or Cup4Cup are my preferences)
  • 1 teaspoon xanthan gum (omit if using the flour blends above because they already have it in the blend)
  • 3/4 cup of good quality cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup whole milk (or non-dairy milk of your choosing)
  • 3 large eggs, lightly beaten
  • 1/2 cup canola oil (or avocado oil or mild olive oil)
  • 2 teaspoons pure vanilla extract
  • 1 cup of piping hot coffee or hot water
  1. Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
  2. Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee or water. The batter will be runny.
  3. Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.

Frequently Asked Questions about Gluten-Free Chocolate Fudge Cake

This gluten-free cake is so delicious and so moist, in part due to the fat content in the milk and oil. If you chose to use a non-diary milk, make sure to use one that has a higher fat content, similar to whole milk. Another way to add moister (and lightness) to gluten-free cakes is to add an additional egg.

In this recipe, if you choose to use a flour blend, it’s best to use one that has a higher percentage of starch to whole grain. This will help keep the cake light. I prefer Cup4Cup Multipurpose Flour or Bob’s Red Mill 1 to 1. If you choose not to use a flour blend, you can substitute the flour as follows: 3/4 cup superfine brown rice flour, 1/4 cup sweet rice flour, 1/4 cup tapioca starch, 1/4 cup potato starch, 1/4 cup cornstarch.

If you want to make this cake in advance, you can decorate it then freeze it until solid, THEN wrap with plastic. It’ll keep in the freezer for up to 3 months. On the day of your event, remove cake from freezer, unwrap and let sit at room temperature for at least an hour. Each individual layer of the cake can also be wrapped and frozen before decorating. I prefer to decorate my cakes when they are frozen because it’s so much easier that way!

Yes! Most baking powders are naturally gluten-free. Some manufacturers use wheat starch, however, so be sure to always check the labels.

In time, I experimented with using other gluten-free flour blends (like mine). They work well…but admittedly not quite as well as Cup4Cup, which lends such a moist and tender crumb to the cake. Though the recipe is perfect as it is on the box (and truly, box recipes are usually the best tested recipes in the world), sometimes I like to mix it up a little. Usually I add hot coffee in place of the boiling water. Sometimes I add a little cinnamon and cayenne to make a Mexican chocolate cake. But however you make it, even if you have never had success with a homemade cake recipe, you can have success with this gluten-free chocolate fudge cake. Because it truly is the one.

If you make this recipe be sure to leave a comment and star rating below, tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Your feedback matters! Thanks!

Donna Hay's magic no-flour chocolate fudge cake

This luxurious fudge cake is sweetened naturally with dates and maple syrup, and is even gluten-free.



Skill level

There’s no flour in this indulgent chocolate cake – but as you can see, it holds its shape beautifully, and topped off with a rich chocolate frosting, it makes a perfect birthday cake. The secret to the texture is an easy one: a light hand when combing a chocolate-butter-date mixture and a fluffy whisked egg-sugar mixture. “We've got one thick fudgy chocolate-y mix here and one fluffy light-as-air mix,” Hay explains. “So we don't take out all the air bubbles that we put in [by whisking], you just need to add about a third [of the egg mixture].” Gently stirring in a few big spoonfuls of the light, airy egg-sugar mix loosens the other mixture, making it easy to then add the rest.


  • 200 g unsalted butter, chopped
  • 2 tsp vanilla extract
  • ¾ cup (75 g) raw cacao or cocoa powder
  • 10 soft fresh dates (200g), pitted
  • ⅓ cup (80 ml) maple syrup
  • 6 eggs
  • ½ cup (70 g) coconut sugar
  • 1 cup (120 g) almond meal (ground almonds)

Fluffy frosting

  • ½ cup (120 g) cream cheese, softened
  • 1 cup (240 g) fresh firm ricotta
  • ½ cup (70 g) coconut sugar
  • ⅓ cup (35 g) raw cacao or cocoa powder
  • 2 tsp vanilla extract

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 150°C (300°F). Line a 20cm round springform cake tin with non-stick baking paper.
  2. Place the butter and vanilla in a small saucepan. Using a sifter or sieve, sift in the cacao. Place the pan over low heat and stir with a spatula until smooth. Allow to cool slightly.
  3. Place the dates and maple in a food processor and top with the cooled butter mixture. Process until smooth, then transfer to a big bowl, scraping the mixture in with a spatula.
  4. Break the eggs into the bowl of an electric mixer. Add the sugar and whisk on high speed for 6–7 minutes or until tripled in volume (it’s ready when the whisk is lifted and a thick ribbon of mixture holds its shape on top for a moment).
  5. Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold it in to combine. Add the almond meal and the remaining egg mixture and gently fold to combine.
  6. Pour the mixture into the prepared tin, scraping the sides of the bowl, and bake for 55 minutes or until set (if tested, a skewer won’t come out clean – this clever cake gets fudgier in the middle as it cools). Wearing oven gloves, remove the cake from the oven and allow to cool in the tin.
  7. While the cake is cooling, make the fluffy frosting. Place the cream cheese and ricotta in the (cleaned and dried) food processor and process until smooth. Add the sugar, cacao and vanilla and pulse until combined. Transfer to a medium bowl, scraping the mixture in with a spatula, and place in the fridge until ready to use.
  8. Release the cooled cake from its tin and place onto a cake stand or serving plate. Using a palette knife, spread the top and sides of the cake with the fluffy frosting and slice to serve.

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Flourless Chocolate Cake

Our best flourless chocolate cake also happens to be easy to make, with just a handful of ingredients that come together in about an hour. The lack of flour makes this cake extra fudgy, extra chocolatey, and utterly divine. It&rsquos so rich, it doesn&rsquot even need frosting, but we wouldn&rsquot discourage a dollop of whipped cream. And if this intensely chocolatey treat wasn't heavenly enough, it also happens to be a gluten-free dessert (and a perfect Passover dessert!).

How to make flourless chocolate cake

Start with a lot of chocolate (this is a chocolate dessert, after all!) melted in butter. We prefer bittersweet chocolate for a deep, chocolatey flavor, but you can swap in any rich, dark bar that you like (we&rsquod avoid milk and white chocolate for this recipe). The butter and chocolate creates an incredibly silky base that you&rsquoll want to eat straight from the bowl, but it&rsquos about to get even better.

Add a little bit of sugar to the chocolate mixture, then whisk in 6 eggs, 1 at a time. Stir in almond extract for a sweet, special flavor and cocoa powder (because, chocolate) until smooth.

And that&rsquos it! Just pour it into your pan and bake for 25 to 28 minutes. Once it has cooled, dust it with cocoa powder and serve with whipped cream.