flourless cacao fudge cake

  • 200g unsalted butter, chopped
  • ¾ cup (75g) raw cacao powder, plus extra for dusting
  • 6 eggs
  • 1¼ cups (220g) brown sugar
  • 1 cup (120g) almond meal (ground almonds)+
  1. Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. 
  2. Place the butter and cacao in a saucepan over low heat and stir until smooth. 
  3. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. 
  4. Pour into the tin and bake for 35–40 minutes or until just set. Allow to cool in the tin. 
  5. Turn out and dust with extra cacao to serve. Serves 10–12

+ You can swap almond meal for hazelnut meal here, if you prefer.

RATE THIS RECIPE:
Reader ratings (0)
donna hay team

Hi Robbie, you can replace raw cacao powder with regular cocoa powder. Happy baking! The DH Team

Robbie Bayros

Hey team! Can I replace raw cacao powder with regular cocoa powder? Thank you!

donna hay team

Hi Jenny, yes, this is gluten free. Happy cooking! The DH team.

Jenny Whelan

Is this recipe gluten free?

RELATED VIDEO

date, almond and cacao bliss balls video
YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox