Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking. I promised a friend that the next dessert I brought to our monthly get together would be gf. Mine didn’t look as fudgy as your beautiful cake, but still had a wonderful taste. Thanks Shiran… made this yesterday and it was so fudgy and rich and yummy! Thank you! I’d like to substitute the butter with olive oil as I personally don’t like the taste butter. I have made this cake so many times.. and i am absolutely in love with it! If you want it a bit drier, bake for longer. Sift cocoa powder over cake before serving. It’s usually enough when I make it for my family, for 10-12 people. Help! I’d like to make it a few days in advance. It was very quick to make. Stir until the chocolate is smooth, then remove from the heat and cool slightly. The baking time will be slightly different depending on the size of the cake, but I don’t have exact baking times since haven’t tried it. Dear Shiran, I just took my cake from the oven and it smells wonderful! This looks great! For a super fudgy texture, bake for about 30-35 minutes. Thanks a lot for the prompt response! The raspberries and whip cream put it over the top. I usually let my cake cool completely before releasing it from the pan. Made it with 50% chocolate and no cocoa and it was too sweet, maybe best with 25,30 g less sugar. I’m going to make it again for our second Thanksgiving party. It depends whether you make a bigger cake or want a taller cake using the same pan size (which I don’t recommend). Although we miss you @ Cisco, don’t you dare come back, your blog is awesome! Hello Shiran ! Thanks! I’m really glad you like it Laura! I had to hand whisk as I don’t have an electric one, but was worth it! ?. Making ahead This cake tastes even better a day after it’s made, so you can (and should) make it a day in advance. Mix in the ground almonds until just combined. This is such a great looking cake, the texture looks perfect! It has two doses of chocolate and a layer of crushed almonds for a nice rich dessert. Cool slightly, then pulse in a food processor until finely ground, but not pasty. Hi I’m planing on making this over the weekend, can I use caster sugar also is 75% cocoa solid chocolate ok to use. I didn’t have any brandy onhand, so used almond extract and vanilla extract, which gave nice undertones. Thank you! Fingers crossed, am hoping it will still taste nice…. I baked the lined cakes for 20 minutes which was too long and the unlined for 18 minutes. Hi, im allergic to almond, would i be able to substitute coconut flour? I was wondering if I can remove the almond flour to make it nut free? I am wondering when you recommend releasing the springform pan? rum as I didn’t have any brandy, 130 g. raw cane sugar (panela) and also added 2 tbsp. Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. should it read 1/2 cup (100g/3.5 oz) almond flour? Thank you for sharing! Really good chocolate cake! This cake looks amazing, how do I increase the measurements if I am using a 10” pan, or enough for 15 portions. Don’t worry—that’s exactly how it should be. I will let you know. Fudgy and chocolatey with a slight almond crunch, there’s no one who could resist this simple and beautiful cake! I added half the juice of an orange and 1/4 approx zest of the orange and it came out fantastically with a side of dollop cream. It’s a great recipe! Hi Lily! Usually I run a knife around the edges once it’s at room temperature, and then release it after it has set in the fridge. I would like to make it for a party but like the convenience of mini cakes. Made this today. I made one pan using cupcake liners and one pan without the liners. Can I use cocoa powder instead of chunk? Such a great recipe, especially when baking for gluten frees. I just used chocolate I had in the cupboard which was some dairy milk and some old gold.