bolo-de-chocolate-com-castanha-do-para
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5 from 3 votes

Flourless Choco Nut Cake

Our Flourless Choco Nut Cake is a gluten-free, healthy dessert that can be served warm with ice cream, or topped with chocolate glaze and Brazil nuts, or any other nut of your choice. If you are allergic to nuts, you can use flour.
Course:Dessert
Cuisine:Brazilian
Keywords:flourless chocolate cake, nut cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 people
Calories327 kcal
Author Denise Browning
Cost $1.00 per person

Ingredients

For the chocolate nut cake:

  • 5.07 soybean or vegetable oil 150 ml, plus more for greasing
  • 1.8 oz unsweetened cocoa powder sifted, 50 g
  • 4.2 fl.oz boiling water 125 ml
  • 1 tablespoons pure vanilla extract
  • 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
  • 3 large eggs at room temperature

For the chocolate glaze:

  • 9 oz dark or semi-sweet chocolate chips 255 g
  • 3 tablespoons soybean or vegetable oil

For garnishing:

  • Chopped and/or whole Brazil nuts or any other of your choice optional

Instructions

  • To prepare the choco nut cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
  • In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
  • In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
  • Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
  • Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
  • For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
  • Pour over the cool, unmolded cake...
  • and sprinkle chopped nuts on top if desired. Enjoy!
  • bolo-de-chocolate-com-castanha-do-para

Recipe Notes

STORAGE: Store cake covered at room temperature for up to 2 days or in an airtight container in the fridge for up to 5 days. 

Nutrition

Calories: 327kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 280mg | Fiber: 3g | Sugar: 24g | Vitamin A: 59IU | Calcium: 94mg | Iron: 1mg
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