Tuesday, 21 February 2017

Flourless Chocolate Cake

This cake is a delight!! Soft, chocolaty, indulgent.... Pure bliss!! It doesn't require any flour which is where the lightness (and the name duhh) comes from. 

I first saw it on an old Nigella video recipe and decided to customise it a bit to my liking. 

I'd say it's an absolute showstopper for when you have visitors yet it's so easy to put together. I made it with my 2 year old and he thoroughly enjoyed helping, especially at the end... Decorating a cake with a little one is so much fun!!

What we really liked is the chocolate base going so well with the soft whipped cream but adding the berries and fresh mint on top takes it to a completely different cloud like level. I opted for raspberries on top but any berry you have on hand will absolutely do.

Now go ahead, get baking and treat yourself!!


125g unsalted butter (softened)
  • 250g dark chocolate
  • 6 large eggs (2 whole, 4 separated)
  • 175g granulated sugar
  • 300ml double cream
  • 1 tsp vanilla extract
  • 1/2 tsp cocoa powder
  • a handful of raspberries
  • a sprig of mint (roughly chopped)


- Preheat the oven to 180 C and line a 28cm cake tin with baking paper.
- Melt the chocolate in the microwave and add the butter to it.
- In a bowl, add 75g of sugar to the 2 whole eggs and 4 egg yolks and beat together. Add the chocolate mixture to it.
- In a different bowl whisk the 4 egg whites until stiff peaks, add the remaining 100g of sugar and whisk together.
- Put a dollop of the egg whites mixture to the chocolate mixture, stir and then fold in the rest. Pour into the tin and bake for 35-40 minutes or until the cake is risen. The middle will be cracked and sunk down but that's what you need for later. 
- Cool the cake in its tin on a wire rack.
- When you are ready to serve, whip the cream and vanilla till soft peaks, add the berries and mint on top and sprinkle some cocoa powder. Enjoy!!

Make ahead tip: bake and cool the cake, leave it in its tin and put cling film on top. It will keep in the fridge for 2-3 days. Put cream on top right before serving.

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