Pastel de Chocolate y Almendra: Flourless Chocolate Cake

By: Andrea Pons

Cooking time 50 min

Serves 10


  • 1 cup unsalted butter
  • 180 g semisweet chocolate
  • 4 large eggs
  • 1 can (plus 1/4 cup) condensed milk
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of baking powder
  • Pinch of sea salt
  • 1/4 cup boiling water
  • Powdered sugar for dusting


  • Berries for topping
  • Toasted Hazelnuts for topping


Preheat the oven to 350 F and place the rack in the middle of the oven. Grease a 9-inch round cake pan and line bottom with parchment paper.

Melt the butter and chocolate in a double boiler, stirring occasionally to mix. Keep an eye on the chocolate, and turn off the heat as soon as it is completely melted.

In a standing mixer with the paddle attachment over low speed, blend the eggs and condensed milk until you get a smooth mixture. Add the melted chocolate and keep blending. 

Mix the almond flour, baking soda, baking powder, and salt in a bowl. Then slowly incorporate the dry ingredients into the chocolate mixture. Finally, add the boiling water and blend once more.

Pour the batter into the greased pan and bake for 40 minutes, until the cake is puffed on top and a toothpick comes out moist, not wet, from the center.

Using a sieve, sprinkle powdered sugar on top and adorn it with berries and toasted hazelnuts to your liking.

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