Flourless Walnut Chocolate Cake

Flourless Walnut Chocolate Cake

This decadent and light flourless walnut chocolate cake is gluten free and so delicious! It is moist and the white chocolate glaze pairs wonderfully with the light walnut cream between the layers. Match made in heaven!

I have been experimenting with baking gluten free cakes and this one turned out fantastic! It rises beautifully even though there is no flour. I used ground walnuts and almond meal as a substitute, and of course baking soda and baking powder. Also, separating the egg whites from the egg yolks and beating them with the mixer separately, makes them so fluffy and creates very airy cake batter. Definitely, don’t skip this step.

Flourless Walnut Chocolate Cake

This flourless walnut chocolate cake is also fairly simple to make and most of the ingredients are regular pantry staples. What makes this cake extraordinarily delicious is the moist cake layers. Check out the recipe for my secret tip (which is very simple).

I made this cake several weeks ago for my husband to share at work with his co-workers and he said they all loved it and it was gone in minutes. I couldn’t wait to share the recipe for this flourless walnut chocolate cake with you all because I know you will love it as well.

Flourless Walnut Chocolate Cake

It’s the perfect cake to make when you are entertaining or for a special occasion. Hope you enjoy!

Flourless Walnut Chocolate Cake

What you need

For the cake

6 eggs, egg yolks & egg whites separated

1 cup sugar

1 cup ground walnuts

3/4 cup almond meal

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp vanilla

For the cream

1 1/4 cup ground walnuts

6 Tbsp milk

1 3/4 stick butter, softened

1 cup powdered sugar

1 tsp vanilla

For the syrup

6 Tbsp milk

1/2 tsp vanilla

For the chocolate glaze

5 oz white baking chocolate

3 Tbsp heavy whipping cream

2 Tbsp butter

Flourless Walnut Chocolate CakePreparation

Cake

In a large bowl, beat the egg yolks with 2/3 of the sugar for about 2 minutes.

In a separate bowl, beat the egg whites for a couple of minutes and add the remaining 1/3 of sugar at the end. Beat until stiff peaks form.

In another bowl, mix ground walnuts, almond flour, baking soda, baking powder and the vanilla.

Gradually stir in the dry ingredients and the egg whites to the egg yolks, alternating between the two. Stir in slowly & carefully, using a silicone spatula, and not a mixer.

Pour the batter in two 8 in. baking forms lined with round baking paper circles. Bake the cake layers in a preheated 335 F oven on the middle rack for about 25 – 30 minutes, or until a toothpick inserted comes out clean.

Walnut Cream

In a medium bowl, stir the walnuts and milk for a couple of minutes, until they are well incorporated. It will be a very thick mixture.

Using a mixer, mix the butter, powder sugar, and vanilla in a medium bowl until it’s creamy and puffy. Add walnut/milk mixture to it and mix again until it’s well incorporated. Place in the fridge to stay cool.

Syrup

Mix milk and vanilla in a small bowl. Once cakes are done, chill them completely while still in the cake pans on a cooling rack or in the fridge.

Once they are chilled, place one of the cake layers on a cake stand with the flat side down and evenly spread 1/2 of the milk syrup over the first layer using a spoon.

Spread the chilled walnut cream over the first chilled layer using an icing spatula. (The cakes have to be completely cool before spreading the walnut cream (which is also chilled), otherwise, the cream may warm up between the layers and will not stay set, and the layers will slide.) (You may not have to use the whole cream. I had some walnut cream left over after I spread out enough between the layers.)

Carefully, place the second cake layer on top with the flat side up. Using a spoon, evenly spread out the remaining 1/2 of the milk syrup. Place in the fridge to chill the cake for at least 1 hour.

Chocolate Glaze

In a small pan, melt chocolate, butter, and heavy whipping cream over medium heat. Stir until smooth. Let it cool for few minutes. You don’t want the glaze to be very warm & runny or too thick. I placed my chocolate glaze in the fridge until the consistency was perfect for glazing.

Take out the cake from the fridge, and spread out the chocolate glaze on top using an icing spatula. If it’s too thick, you may have to warm it up a little bit on the stove, or if it’s too runny, place it in the fridge for few minutes.

You can garnish the cake with finely ground walnuts on the sides and on top. Place cake in the fridge to set.

Decorate the cake with some raspberries or strawberries on top before serving.

Enjoy!
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5.0 from 3 reviews
Flourless Walnut Chocolate Cake
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
For the cake
  • 6 eggs, egg yolks & egg whites separated
  • 1 cup sugar
  • 1 cup ground walnuts
  • ¾ cup almond meal
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp vanilla
For the cream
  • 1¼ cup ground walnuts
  • 6 Tbsp milk
  • 1¾ stick butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
For the syrup
  • 6 Tbsp milk
  • ½ tsp vanilla
For the chocolate glaze
  • 5 oz white baking chocolate
  • 3 Tbsp heavy whipping cream
  • 2 Tbsp butter
Instructions
Cake
  1. In a large bowl, beat the egg yolks with ⅔ of the sugar for about 2 minutes.
  2. In a separate bowl, beat the egg whites for a couple of minutes and add the remaining ⅓ of sugar at the end. Beat until stiff peaks form.
  3. In another bowl, mix walnuts, almond flour, baking soda, baking powder and the vanilla.
  4. Gradually stir in the dry ingredients and the egg whites to the egg yolks, alternating between the two. Stir in slowly & carefully, using a silicone spatula, and not a mixer.
  5. Pour the batter in two 8 in. baking forms lined with round baking paper circles. Bake the cake layers in a preheated 335 F oven on the middle rack for about 25 - 30 minutes, or until a toothpick inserted comes out clean.
  6. Walnut Cream
  7. In a medium bowl, stir the walnuts and milk for a couple of minutes, until they are well incorporated. It will be a very thick mixture.
  8. Using a mixer, mix the butter, powder sugar, and vanilla in a medium bowl until it's creamy and puffy. Add walnut/milk mixture to it and mix again until it's well incorporated. Place in the fridge to stay cool.
  9. Syrup
  10. Mix milk and vanilla in a small bowl. Once cakes are done, chill them completely while still in the cake pans on a cooling rack or in the fridge.
  11. Once they are chilled, place one of the cake layers on a cake stand with the flat side down and evenly spread ½ of the milk syrup over the first layer using a spoon.
  12. Spread the chilled walnut cream over the first chilled layer using an icing spatula. (The cakes have to be completely cool before spreading the walnut cream (which is also chilled), otherwise, the cream may warm up between the layers and will not stay set, and the layers will slide.) (You may not have to use the whole cream. I had some walnut cream left over after I spread out enough between the layers.)
  13. Carefully, place the second cake layer on top with the flat side up. Using a spoon, evenly spread out the remaining ½ of the milk syrup. Place in the fridge to chill the cake for at least 1 hour.
  14. Chocolate Glaze
  15. In a small pan, melt chocolate, butter, and heavy whipping cream over medium heat. Stir until smooth. Let it cool for few minutes. You don't want the glaze to be very warm & runny or too thick. I placed my chocolate glaze in the fridge until the consistency was perfect for glazing.
  16. Take out the cake from the fridge, and spread out the chocolate glaze on top using a spatula. If it's too thick, you may have to warm it up a little bit on the stove, or if it's too runny, place it in the fridge for few minutes.
  17. You can garnish the cake with finely ground walnuts on the sides and on top. Place cake in the fridge to set.
  18. Decorate the cake with some raspberries or strawberries on top before serving.

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