flourless chocolate rum cake

Ingredients

• 60 g (1/4 cup)hazelnut butter
• 100 g (1/2 cup)coconut sugar
• 25 g (5 tbsp)cocoa powder
• 280 g (1 package, 10 oz), at room temperaturesoft tofu
• 60 ml (1/4 cup), at room temperaturerum
• 182 g (6.5 oz), meltedhigh-quality dark chocolate
• 2.5 g (1/2 tsp)salt
• 150 g (1 1/3 cups)hazelnut meal
• 16 g (2 tbsp)tapioca starch
• 5 g (1 tsp)baking powder

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C (350°F). Line an 8 × 8-inch springform pan with baking parchment or grease it.

2. 2

   Blend the base

   Put the hazelnut butter, coconut sugar, cocoa powder, soft tofu and rum in a food processor. Blend until smooth.

3. 3

   Add chocolate

   Add the melted dark chocolate and blend until smooth, scraping down the sides of the processor as needed.

4. 4

   Finish the batter

   Add the hazelnut meal, tapioca starch and baking powder. Blend until combined and the batter is thick and uniform.

5. 5

   Fill the pan

   Transfer the batter to the prepared pan promptly and smooth the top, before the chocolate begins to firm up.

6. 6

   Bake and chill

   Bake for 38–40 minutes. Cool on the counter to room temperature, then refrigerate for at least 6 hours, preferably overnight. Dust with cocoa powder before serving; serve on its own or with coconut whipped cream.

What is flourless chocolate rum cake?

A flourless chocolate cake gets its structure from ingredients other than wheat flour, giving it a compact, tender texture rather than a light sponge. This version uses soft tofu, hazelnut meal and tapioca starch, with melted chocolate providing much of its richness.

The recipe brings together the familiar chocolate-cake format and rum for a pronounced, grown-up flavour. Since the cake needs several hours to chill, it’s especially handy to make ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 9g protein, 25g carbs, 19g fat.

The hazelnut meal, coconut sugar and tapioca starch contribute most of the carbohydrates, while the dark chocolate and hazelnut butter provide much of the fat. Tofu and hazelnuts contribute protein. Serve a slice with fresh fruit for a more balanced dessert plate.

Choosing the ingredients

Soft tofu: bring it to room temperature so it blends smoothly with the other base ingredients. Firmer tofu may give the batter a different texture.

Hazelnut meal: it adds a nutty flavour that complements the hazelnut butter. The recipe also allows almond meal as a substitute.

Dark chocolate: use a good-quality bar and melt it before adding it to the processor. For a vegan cake, check that the chocolate contains no dairy.

Blend to a smooth batter

Blend the tofu, hazelnut butter, sugar, cocoa and rum until no obvious lumps remain, then add the melted chocolate and blend again. Scrape down the processor bowl so the mixture is evenly combined.

Add the meal, starch and baking powder last. Stop when the batter is thick and uniform; avoid leaving dry pockets around the sides or base of the bowl.

Move quickly once the chocolate is in

Melted chocolate can start to firm as it cools, so have the prepared pan ready before blending it into the batter. Transfer and smooth the mixture promptly rather than letting it sit in the processor.

If the batter becomes harder to spread, use a spatula to press it into the corners and level the top without overworking it.

Know when it is ready

Bake for 38–40 minutes as directed. The cake is meant to be dense and fudgy, so it won’t have the airy feel of a conventional sponge.

Cool it fully at room temperature before chilling. The long rest in the refrigerator helps it firm up for cleaner slices.

Serving and timing

The stated total time is 50 minutes, but chilling takes at least another 6 hours and is best done overnight. Plan the bake well ahead of serving.

Serve the cake on its own or with coconut whipped cream, as suggested in the method. A small portion alongside fresh fruit can provide a contrasting, lighter finish.

Recipe notes & tips

• Bring the tofu and rum to room temperature so they blend readily.
• Prepare the pan before blending, as the chocolate can begin to set in the batter.
• Scrape down the processor bowl between blending stages for an evenly mixed batter.
• Use a spatula to smooth the thick batter into the corners of the pan.
• Allow the cake to cool completely before transferring it to the refrigerator.
• For the cleanest slices, chill the cake overnight and wipe the knife between cuts.

Variations

• Use almond meal: swap it for the hazelnut meal for a milder nut flavour.
• Skip the alcohol: use black coffee in place of the rum, as suggested in the recipe.
• Change the finish: serve slices with coconut whipped cream.
• Add a cocoa finish: dust the chilled cake with cocoa powder just before serving.

Common mistakes to avoid

• Using cold tofu: let it reach room temperature so it blends more smoothly.
• Leaving chocolate to cool: add it while melted, then transfer the batter promptly before it firms.
• Skipping the bowl scrape: scrape down the sides so the ingredients combine evenly.
• Serving before chilling: refrigerate for at least 6 hours so the cake can firm up.
• Slicing while warm: cool to room temperature and chill first for neater portions.

How to store

Cover and keep the cake refrigerated; use within 4 days for best quality. Serve chilled, or let a slice stand briefly at room temperature before eating.

Frequently asked questions