This flourless Chocolate Fudge Cake with Buttery Peach Compote is super gooey and so easy and quick to whip up! And, it happens to be gluten-free, it only contains a little but of almond flour. I got this recipe from my aunt and made it a million times. A slightly adapted version made it on here a while back in form of this Flourless Hazelnut Chocolate Cake. The peach compote consists of only 3 ingredients: peaches, sugar and butter. It is different then the typical fruit compote where the fruit is cooked down with just sugar. Adding butter makes it smooth and creamy, yum!
- 1 stick unsalted Challenge Butter
- 2 cups dark chocolate chips
- 4 eggs
- ¾ cup sugar
- ¼ cup almond flour
- 10oz frozen peaches
- 2 tablespoons unsalted Challenge Butter
- 2 tablespoons sugar
- Preheat the oven to 350°F.
- Melt the chocolate and the butter over a double boiler or in the microwave.
- Mix in the almond flour and sugar.
- Add the eggs and whisk by hand until well combined.
- Pour the mixture into a greased 9 inch cake or pie form and bake for about 30 mins until the top of the cake is cracked.
- Place the frozen peaches (no need to thaw), sugar and butter in a saucepan.
- Bring to a boil on medium heat and cook for about one minute.
- Let cool down just slightly and serve warm.
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