Flourless, fudgy chocolate cake with almond crunch—naturally gluten‑free and irresistibly rich!

Scale

1 cup almond flour

¾ cup dark chocolate chips

½ cup unsalted butter

3 large eggs

⅓ cup maple syrup or honey

1 tsp vanilla extract

¼ tsp salt

Optional: 2 tbsp unsweetened cocoa powder

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1. Preheat oven to 350°F and prep pan

2. Melt chocolate & butter until smooth

3. Whisk eggs with maple syrup, vanilla, salt

4. Combine chocolate mixture into egg mix

5. Fold in almond flour (and cocoa powder)

6. Bake 25–30 minutes until center slightly jiggles

7. Cool 15 minutes, then slice and serve

Use high‑quality chocolate for best taste.

Avoid overbaking to maintain fudgy center.

Substitute coconut oil for dairy‑free version.