Moist chocolate almond bundt cake, easy to make and perfect for any occasion. No flour needed!
Flourless Chocolate Bundt Cake
You will so love this flourless chocolate bundt cake! It is moist, chocolaty, a bit sticky, just wonderful.
Not to mention so easy to make. Just melt the chocolate, mix the wet ingredients, add the dry ones and the melted chocolate and stir briefly. Bake!
- You will need ground almonds or almond meal to make the chocolate bundt cake.
- Difference between ground almonds, almond meal, and almond flour?
- Ground almonds and almond meal are basically the same thing, which is raw, blanched and ground almonds.
- In Germany, they are ground either with the skin on (so not blanched) or skinned and of an ivory color. I use whatever I happen to get, mostly with the skin on, because they are cheaper.
- Almond flour is slightly different, so it is best not to mistake almond flour for ground almonds/ almond meal when baking.
- Depending on the brand, almond flour can be regular but finer ground almonds or it can be defatted almond flour.
- Don’t use the defatted almond flour to make this recipe! It will not work the way it is supposed to, the lack of fat will completely change the end result.
- I use milk chocolate to make the almond bundt cake, but semi-sweet chocolate would be fine as well.
- Otherwise, you will need unsalted butter (make sure you remove it from the fridge in time, so that it has time to get soft), eggs, granulated sugar, vanilla extract, and baking powder.
How to prepare a bundt pan for baking?
- If you use a silicone bundt pan (Amazon affiliate link), there will be no need to prepare the pan. Just pour the batter into it and bake.
- If you use a regular bundt pan, you will have to grease it very carefully, including all the nooks and crannies.
- Sprinkle some flour into the pan and shake it very well, so that the flour coats the pan everywhere, including all the nooks and crannies. Do this over the sink.
- Turn the pan upside down and pat all over, so that the excess flour falls into the sink.
How to make the almond bundt cake?
How to melt chocolate au bain-marie?
- Fill a saucepan, about halfway, with water.
- Finely chop the chocolate and place it in a heatproof bowl that will fit on top of the saucepan with the water.
- Make sure the water doesn’t touch the bottom of the bowl.
- Place on the hob and heat the water gently, the water should not come to a boil at any time. If you notice that it starts to simmer, turn off the heat and melt the chocolate with the remaining heat.
- Melt the chocolate while stirring often.
Prepare the batter:
- Beat the eggs, soft butter, sugar, and vanilla extract until light and fluffy.
- You can do this with a handheld mixer or in the stand mixer.
- If using a stand mixer, you can melt the chocolate while the machine does the beating job.
- Fold in the mixed ground almonds and baking powder using a rubber spatula.
- Fold in the melted chocolate.
- Pour the batter in the bundt pan and bake for about an hour or until a toothpick inserted in the middle of the cake comes out clean.
More bundt cakes?
Baileys Bundt Cake – A boozy, moist and delicious Baileys bundt cake to celebrate St. Patrick’s Day. Or to celebrate pretty much anything.
Egg White Cake – A delicate egg white bundt cake or Gugelhupf with raisins, almonds, and candied lemon peel.
Limoncello Bundt Cake – Moist, flavorful limoncello bundt cake drizzled with a limoncello lemon zest glaze.
Moist Orange Bundt Cake – Tender orange bundt cake or orange Gugelhupf made with fresh orange juice and orange zest.
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Chocolate Almond Bundt Cake
- 150 g/ 5.3 oz milk chocolate
- 6 eggs medium Germany, large the US
- 200 g/ 7 oz/ 1 cup granulated sugar
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter soft
- 1 teaspoon pure vanilla extract
- 400 g/ 14 oz/ 4 cups ground almonds/ almond meal not defatted almond flour
- 1 teaspoon baking powder
- icing sugar for decorating
- Prepare: Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Butter a bundt cake pan (about 24 cm/ 9.4 inch) and sprinkle it with flour all over. Remove the excess flour by tapping the form gently over the sink. Silicone pans don't need preparation.
- Bain-marie: Chop the chocolate very finely and melt at bain-marie. To do that, place the chopped chocolate in a heatproof bowl, which you will then place on top of a fitting saucepan, filled about halfway with water. Take care that the water doesn't touch the bottom of the bowl containing the chocolate. Heat the water slowly and keep stirring the chocolate until it melts. If the water comes to a boil before the chocolate has melted, turn off the heat immediately and use the rest heat to melt the chocolate completely. Do not let the water boil; if the chocolate gets too hot, it will be ruined. Set aside.
- Batter: Beat the eggs, sugar, soft butter, and vanilla extract until light and fluffy. Mix the ground almonds and the baking powder and add them to the sugar-butter mixture. Incorporate with a plastic spatula. Add the liquid chocolate, fold in carefully, then pour the mixture into the prepared pan.
- Bake for about 1 hour. Check if the cake is done by inserting a toothpick in the middle of the cake. It should come out fairly clean, some crumbs still hanging on to it are OK, but there should be no liquid batter smearing the toothpick.
- Cool: Leave the almond bundt cake cool in the pan for about 15 minutes. Remove and let cool completely on a wire rack. Sprinkle with icing sugar before serving.