This fudgy confection from Nigella Lawson’s new cookbook, At My Table, uses ground almonds instead of flour, making the dish gluten-free. The dessert is much more of a stand-alone star than a bake sale treat: Serve pieces individually, topped with crème fraîche and fresh raspberries.   Slideshow: More White Chocolate Recipes 

April 2018


Recipe Summary test

20 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 340°F. Very lightly butter an 8-inch-square baking dish. Set aside.

  • Melt butter and chocolate in a large, heavy saucepan over low. Cook, swirling pan occasionally, until mixture forms a sludgy paste in buttery liquid, about 10 minutes. (The chocolate will not completely dissolve in the butter.) Remove from the heat. Add brown sugar and ginger; stir until mixture is glossy and fudgy. Let cool 10 minutes. (Don’t worry if mixture separates as it stands.)

  • Add eggs; whisk gently until completely incorporated. Add almond flour and chopped walnuts; stir gently to combine.

  • Pour batter into prepared baking dish, and bake in preheated oven until top is dark brown and crisp around edges, about 50 minutes.

  • Cool in pan on a wire rack 30 to 40 minutes before cutting and serving with crème fraîche and raspberries.