Ingredients
Method
- Melt & mix: Break the chocolate into pieces and melt gently with the butter (bain-marie or microwave). Stir in the ground almonds and the pinch of salt.
- Whip & fold: Beat the eggs with the sugar until pale, light and fluffy (5–6 minutes). Gently fold into the chocolate-almond mix in batches — do not deflate it; that air keeps the cake light.
- Bake: Pour into a greased 22 cm springform pan. Bake at 170°C for 30–35 minutes — the centre should still have a slight wobble. Cool completely before releasing and slicing.
- Finish: Dust with powdered sugar to serve. Freezes well — slice and wrap individually, up to 3 months.
Notes
Coeliac notes
• Flourless by design = naturally gluten-free. Ground almonds replace flour entirely, so there is nothing to substitute — which also makes it one of the safer desserts to order in Italy (still worth asking if a kitchen adds flour to their version).
• Dark chocolate: check the label — some bars carry barley malt or shared-line cross-contact; choose one clearly gluten-free.
• Ground almonds are naturally GF but sometimes milled/packed with wheat — if highly sensitive, buy one labelled gluten-free.
• Allergens: contains almonds (tree nut), egg and dairy.
• When a label is unclear, treat it as "not for me".
• Flourless by design = naturally gluten-free. Ground almonds replace flour entirely, so there is nothing to substitute — which also makes it one of the safer desserts to order in Italy (still worth asking if a kitchen adds flour to their version).
• Dark chocolate: check the label — some bars carry barley malt or shared-line cross-contact; choose one clearly gluten-free.
• Ground almonds are naturally GF but sometimes milled/packed with wheat — if highly sensitive, buy one labelled gluten-free.
• Allergens: contains almonds (tree nut), egg and dairy.
• When a label is unclear, treat it as "not for me".