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!
Flourless Chocolate Cake with Buttery Peach Compote
Prep time
Cook time
Total time
Author: Melina Thompson
Serves: 12
INGREDIENTS
FOR THE CAKE
- 1 stick unsalted Challenge Butter
- 2 cups dark chocolate chips
- 4 eggs
- ¾ cup sugar
- ¼ cup almond flour
FOR THE COMPOTE
- 10oz frozen peaches
- 2 tablespoons unsalted Challenge Butter
- 2 tablespoons sugar
INSTRUCTIONS
MAKE THE CAKE
- 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.
MAKE THE COMPOTE
- 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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