Flourless Chocolate and Almond Bundt Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    515
based on 21 ratings

Chocolate, chocolate and more chocolate... This intensely chocolatey, gluten-free cake is made using ground almonds. It is covered with a scrumptious chocolate ganache and decorated with a scattering of dark chocolate shavings. Rich, impressive, and irresistible, what more would you want in a dessert to serve your guests?

recipe updated 19 Mar 2025

Ingredients

  • Cocoa powder icon
    Cocoa powder
    125 g
  • Egg icon
    Egg
    8
  • Butter icon
    Butter
    120 g
  • Dark chocolate icon
    Dark chocolate
    100 g
  • Water icon
    Water
    3 tablespoons
  • Ground almonds icon
    Ground almonds
    300 g
  • Sugar icon
    Sugar
    200 g
  • Baking powder icon
    Baking powder
    1 tablespoon
  • Unsweetened almond milk icon
    Unsweetened almond milk
    200 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Butter icon
    Butter
    65 g
  • Dark chocolate chips icon
    Dark chocolate chips
    50 g
  • Icing sugar icon
    Icing sugar
    115 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Bundt tin - 25cm (10")
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Cooling rack
  • kCook icon Easywarm bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean bundt tin
  3. Add ground almonds, sugar, cocoa powder and baking powder to a clean medium bowl
  4. Stir until combined
  5. Attach Creaming beater
  6. Add egg, butter, unsweetened almond milk and vanilla extract to the Kenwood Bowl
  7. Mix until well combined - 3 min, Speed 3
  8. Reduce the speed to Min
  9. Transfer content of medium bowl to Kenwood Bowl gradually
  10. Mix until smooth - 2 min, Speed 1
  11. Transfer batter to bundt tin
  12. Bake until skewer tests clean - 50 min, 180°C
  13. Remove from oven and let cool - 30 min
  14. Turn out cake onto cooling rack
  15. Add butter and dark chocolate chips to the EasyWarm Bowl
  16. Heat with splashguard fitted until melted - 2 min, 4
  17. Mix with splashguard fitted until smooth - 1 min, Speed Min
  18. Then add icing sugar to the EasyWarm Bowl
  19. Mix with splashguard fitted until just combined - 30 sec, Speed Min
  20. Pour water into the EasyWarm Bowl slowly while machine is running
  21. Mix with splashguard fitted until smooth - 1 min, Speed 1
  22. Drizzle the glaze over the cooled cake
  23. Leave to set
  24. Top with dark chocolate
  25. Serve
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